Cream Puff with Mascarpone Filling

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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


  1. Preheat oven to 425 degrees Fahrenheit
  2. Heat butter and water to a rolling boil
  3. Add the salt and flour until it is all mixed and absorbed
  4. 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
  5. Use paddle attachment and beat the flour mixture, add vanilla paste, beat in the eggs one at a time, mixing well after each
  6. When the dough is thoroughly mixed and sticky add spoonfuls to a baking sheet covered in parchment paper
  7. 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***
  8. Bake for another 3-5 minutes
  9. Let puffs cool then cut in half or pipe in the cream. ENJOY! So excited for you to try!


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