Tuesdays with Dorie BCM: Chocolate Cream Puffs with Mascarpone Filling

November 27, 2018 at 12:01 am | Posted in BCM, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 8 Comments
Tags: baking, choux

Yesterday was a good day for baking, but not so much for photo taking. It was basically black outside and pouring rain at 3:00. My Chocolate Cream Puffs with Mascarpone Filling were not shown off in their best light (and let’s not even get started about my weird hand). I have to take the bad with the good, I guess. I do love making pastries with choux paste– it’s such a fun dough to make! And turning regular cream puff dough into chocolate cream puff dough is as simple as adding a little cocoa to the mix.

Dorie suggests filling these light chocolate puffs with a rose-scented mascarpone whipped cream. I saw the words “chocolate” and “mascarpone” and could only think “tiramisu” (isn’t that so predictable?) so I skipped the rose and added coffee extract to my filling instead. I made a quickie ganache glaze to dip the tops into and tacked on chocolate sprinkly bits. Delightful. As an aside, I think the tastiest and best way to stabilize whipped cream is to add in a blob of mascarpone and I actually do this often. It lasts for a few days if you want to whip extra, and if you need to frost a cake with whipped cream, this is the way to go.

I tucked half of these puffs, sans cream filling, into the freezer so I can turn them into one of my very favorite other choux desserts, ice cream profiteroles, later in the week. For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

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OMG yes, coffee is a brilliant addition to this!

Comment by Mardi (eat. live. travel. write.)— November 27, 2018 #

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Ooh, tiramisu flavoured puffs is a great idea. Your photo turned out fine despite the weather.

Comment by Cakelaw— November 27, 2018 #

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I love how you dipped yours in chocolate!

Comment by isthisakeeper— November 27, 2018 #

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They look so festive. The coffee is a great idea.

Comment by Margrèt Jóhanna— November 28, 2018 #

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Coffee filling and extra chocolate on top sounds perfect.

Comment by Zosia— November 28, 2018 #

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I love the changes you made. I also left the rose out. Thank you for the handy hints, I will keep that in mind the next time I whip cream. Send some of that rain to California, we could use it:)

Comment by Diane Zwang— November 28, 2018 #

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- i wish i could— xoxo! btw, when i make a mascarpone whipped cream, i don’t usually go for a 50/50 mix like this recipe…i add less mascarpone (about a quarter of the cream…or often just a nice fat spoonful) after i’ve whipped the cream about to very soft peak, and then finish it off with the whisk. fingers crossed, i haven’t had it split on me yet.
  
  Comment by steph (whisk/spoon)— November 28, 2018 #
  
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I still think they look precious and delicious! But yes, I find myself having to time my photography extra carefully these days since it gets dark so early.

On Tue, Nov 27, 2018 at 12:02 AM a whisk and a spoon wrote:

> steph (whisk/spoon) posted: ” Yesterday was a good day for baking, but not > so much for photo taking. It was basically black outside and pouring rain > at 3:00. My Chocolate Cream Puffs with Mascarpone Filling were not shown > off in their best light (and let’s not even get started abo” >

Comment by saffronandhoney— December 24, 2018 #

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