Description
These Tiramisu Choux au Craquelin are a delightful twist on the classic French pastry. Filled with a smooth mascarpone cream, infused with espresso and rum, and topped with a crispy craquelin, these bite-sized treats offer the rich flavors of tiramisu in a light, airy choux pastry.
Ingredients
Scale
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 cup brewed espresso
- 2 tablespoons rum
- Cocoa powder for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Add flour and stir until the mixture forms a ball.
- Remove from heat and let cool for a few minutes. Beat in eggs one at a time until smooth.
- Transfer the dough to a piping bag and pipe small rounds onto the prepared baking sheet.
- Sprinkle the craquelin topping on each choux and bake for 20-25 minutes until golden brown and puffed up.
- In a bowl, mix mascarpone cheese and powdered sugar until smooth. In another bowl, combine espresso and rum.
- Once the choux are cool, slice the tops off and fill with mascarpone mixture.
- Dip the filled choux into the espresso mixture and dust with cocoa powder before serving.
Notes
- The craquelin topping adds a crunchy, sweet contrast to the creamy filling, making these choux extra special.
- If you don’t have rum, you can substitute it with coffee liqueur for a richer flavor.
- For a more intense espresso flavor, you can use instant espresso powder to make the coffee mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes