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Choux craquelin crème chantilly au mascarpone legere et chocolat

Choux à la Crème Chantilly Mascarpone et Chocolat

Ces choux à la crème chantilly mascarpone et chocolat sont un véritable bijou de pâtisserie, alliant le croquant du craquelin, le moelleux de la pâte à choux et la légèreté d’une chantilly aérienne. Garnis d’un cœur fondant au chocolat, ils offrent un équilibre parfait entre gourmandise et finesse. Une recette idéale pour impressionner tout en se faisant plaisir en cuisine.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Craquelin
  • 40 g all-purpose flour
  • 40 g brown sugar
  • 35 g butter softened
Choux Pastry
  • 125 ml water
  • 50 g butter cubed
  • 20 g sugar
  • 1 pinch salt
  • 75 g all-purpose flour
  • 2 eggs
Ganache
  • 100 g dark chocolate
  • 100 ml heavy cream
Mascarpone Whipped Cream
  • 500 ml heavy cream very cold
  • 100 g mascarpone
  • 40 g powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Prepare the craquelin by mixing butter, brown sugar, and flour until smooth. Roll thinly between parchment paper, cut into discs, and freeze for 15 minutes.
  2. Preheat the oven to 180°C and line a baking tray with parchment paper.
  3. In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat and add flour all at once, stirring vigorously.
  4. Return to low heat and cook for 1–2 minutes until the dough forms a ball and pulls away from the sides.
  5. Let cool slightly, then add eggs one at a time, mixing well after each addition until smooth.
  6. Pipe 8 choux onto the tray and place a frozen craquelin disc on each.
  7. Bake for 30–35 minutes without opening the oven door. Let cool completely.
  8. Prepare the ganache by heating the cream and pouring it over chopped chocolate. Mix until smooth and let cool.
  9. Whip the cold cream with mascarpone until soft peaks form, then add powdered sugar and vanilla and continue whipping until firm.
  10. Cut the tops of the choux, fill with whipped cream and a spoon of ganache in the center, then pipe additional cream on top.
  11. Replace the tops and dust with powdered sugar before serving.

Notes

For best results, ensure all cream ingredients are very cold before whipping. Fill the choux just before serving to maintain the crispness of the craquelin.