Do you like cream puffs? I do…are they hard to make? Not exactly, but it can be a little tricky if you aren’t fast. I am going to share with you what no one shared with me the first two times I made it. The filling was shared with me by a friend in my writing class who is a pastry chef and it is sooooo yummy!
I also want to make a note about vanilla paste instead of extract. I have a bit of a love affair with vanilla paste. Why do I like this so much better? I think the vanilla paste has a better flavor, it tastes less like alcohol.
Pate Choux (I call them puffs in the direction)
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup of all-purpose flour
- 4 eggs
- 1 teaspoon of vanilla extract/paste
Mascarpone Cheese Filling
To make this, combine all the ingredients and let it go in your mixer (I use a whisk attachment, but you can use a paddle) at medium-fast speed for about 3 minutes. You don’t want to beat it for too long and turn it into butter.
- 2 cup mascarpone
- 1 cup powdered sugar (she uses 1.25 cups, but I feel like that’s too sweet)
- 2 teaspoon vanilla/paste
- 1/4 teaspoon salt
- 2 cup whipping cream
- Preheat oven to 425 degrees Fahrenheit
- Heat butter and water to a rolling boil
- Add the salt and flour until it is all mixed and absorbed
- Put dough mixture into a mixing bowl (I put mine into my kitchen aid stand mixer bowl) and let this cool, I usually wait about 15 minutes
- Use paddle attachment and beat the flour mixture, add vanilla paste, beat in the eggs one at a time, mixing well after each
- When the dough is thoroughly mixed and sticky add spoonfuls to a baking sheet covered in parchment paper
- Bake for 20 minutes, ***poke a hole using a toothpick or knife to the side or the top of the puff you need the puff to let out steam or it will collapse when you take it out***
- Bake for another 3-5 minutes
- Let puffs cool then cut in half or pipe in the cream. ENJOY! So excited for you to try!