Choux Cream | Vanilla Mascarpone Cream filled Choux Pastry

Описание: After you've figured out how to make a basic pate a choux (choux pastry dough) it is time to focus on how to fill these little pastries!

If you are new to pate a choux, I recommend watching my Pate a Choux tutorial first:    • Pate a Choux | Making Choux Pastry with Cr...  

There are so many very complex choux pastries, from classics like Paris Brest to St. Honore to Croquembouche, and even the choux you find in pastry shops might look simple but have hidden layers of flavor inside.

Especially because all of these pastries are so gorgeous and delicious, it is tempting to dive right into these complicated creations as soon as you figure out pate a choux.

However, a well made choux cream is not something to be overlooked! You really just need the baked choux and this one, quick and easy mascarpone cream, and you have an incredibly delicious dessert that is sure to be a crowd pleaser.

Mascarpone Cream

56g Mascarpone Cream
8g Powdered Sugar
112g Cream
Vanilla, to taste (vanilla paste recommended)

1. Mix the mascarpone cream, powdered sugar and vanilla until the sugar is completely incorporated.
2. Add up to half of the cream into the mascarpone mixture, and stir until everything is combined.
3. Add in the remaining cream, and whip the mixture until a medium-stiff peak forms.
4. Transfer the mascarpone cream into a piping bag (I recommend using a star tip for your piping tip) and pipe the cream into the cream puff.

Note: The choux cream can be eaten immediately - no resting time needed. If the choux cream is not going to be consumed within one hour, it should be stored in the refrigerator for up to two days. After about one day, the choux will likely begin to become moist from the cream and it will lose some of its texture. Because of this, choux cream should be prepared up to 24 hours in advance of serving or an event, though ideally the same day / a few hours before serving.

It is better to store any extra cream un-whipped! If you want, you can mix everything together, and keep the un-whipped cream in your refrigerator for 3-4 days before whipping it and filling the choux. If the cream has already been whipped, it can be re-whipped though it will be hard to achieve the original texture without adding additional cream.

Thanks for watching and I'll see you next time!

Maddie

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Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io