Cream Puffs with Mascarpone Cream Filling
A couple of weeks ago, I posted a recipe for Parmesan Popovers. It had been a very long time since I had made them and I had forgotten just how easy they were to make.
Since they are essentially the same as a cream puff, I decided to try making them without the cheese and filling them with a rich, creamy, sweet filling. How good does that sound? Well… I will tell you, it’s pretty darn good!
For the filling, I combined mascarpone cheese and whipping cream, along with a little sugar. The mascarpone helps the cream to stay stiff and it just adds more richness to the filling.
Then, to top it off, I drizzled them each with some melted semi-sweet chocolate. YUM!
When I brought these out for dessert last night the dining room table fell silent as everyone devoured one (or two) of these little delights of creamy goodness. Give them a try yourself. You won’t believe how easy they are and your family will be highly impressed!
Cream Puffs with Mascarpone Cream Filling
For Cream Puffs:
- 1/4 cup milk
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/2 cup flour
- 2 large eggs
- 2/3 cup mascarpone cheese
- 2/3 cup whipping cream
- 2 tbsp sugar
- 2/3 cup semi-sweet chocolate chips
Place mixture in a medium bowl. Beat in eggs one at a time, beating well after each addition.
Drop in 8 mounds on a cookie sheet coated with cooking spray.
Bake in preheated oven for 20 minutes or until they are puffed and golden.
Cool completely. While cream puffs are cooling, prepare filling.
Beat mascarpone cheese in a mixing bowl until creamy. Add cream and sugar and beat until fluffy and whipped. It should be stiff, but be careful not to over beat.
Once cream puffs are completely cooled, cut in half lengthwise. Divide cream mixture between the cream puffs and put the top on each.
Put chocolate chips in a small bowl and melt in the microwave, stirring every 30 seconds until fully melted and creamy. Drizzle chocolate over the top of each cream puff with a spoon or in a bottle (like the one in the photo, I found it at the craft store).
Serve immediately or keep refrigerated until ready to serve.
ENJOY!
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These look like utter perfection, and your photos are so beautiful! Ive always planned on trying choux pastry and this has just reminded me why I want to do so sooner rather than later 🙂
Thanks for reading, Sasha! The choux pastry is surprisingly easy to make! 🙂
Lisa, I’m never going to get around to making everything you post, can I just move in with you? I love cream puffs, my sister used to make them when we were much younger but she lost her recipe and has never found another one as good as that one. Pinned, and I will be making these. I’d love to be able to tell her “I’ve found it!”
You are so sweet, Joan, thank you! I hope this recipe lives up to your sister’s old recipe! 🙂
These look absolutely delicious! Your steps have made it seem that a kitchen clutz like me could make these too!
Thanks, Regina! I hope you give these a try, they really are as easy as they look! 🙂
These look FANTASTIC! And I can’t believe how simple! Thanks for sharing at Church Supper. Have a blessed week! See you again next Sunday!
Thanks, Krista!
These look divine! And you make it sound so easy to cook these. I must try this soon 🙂
Thank you, Monica! These really are as easy to make as they sound! I hope you give them a try!! 🙂
Oh Lisa! These looking amazing!!
Thanks, Bobbi! 🙂
How many do they make.
They look great, a must make.
Thanks for posting
These cream puffs looks so good! Thanks for sharing this great recipe with us and for linking up to our “Strut Your Stuff Saturday.” Hope to see you back next week! -The Sisters
These look so delicious!! Thanks for linking up to our Strut Your Stuff Saturday!! We hope to see you again soon! -The Sisters
This looks so good. I love cream puffs! I’d love it is you shared these over at Whatcha’ Whipped Up Hope to see you there!
These look amazing! I’m visiting from Chef-in-training and would love for you to share this, and any other posts you would like to, at my Creative Thursday Link Party at http://www.michellestastycreations.blogspot.com. Have a great week.
Yummy! These look incredibly tempting
Such great dessert
I have been looking at cream puff recipes and wanting to make them..then don’t. I am going to make these! You have inspired me to do so. Thank you for sharing on Thursday’s Treasures Week 37. See you again soon, love! <3 and hugs!
These look so yum. Can I freeze them?
Thanks Catherine! These should freeze just fine! 🙂
How many cream puffs does this recipe make?
It makes eight.
Hi Lisa,
I made these today (they are cooling now), and everything was perfect until I took them out of the oven. They were VERY puffed, but collapsed 5 seconds out of the oven and became flat. Any ideas why this happened to me?
Hmmm….I’m really not sure why that would have happened, Julia. I’ve never had that happen to me. Was the dough mixed together really well? If it wasn’t maybe that was the problem. I’m sorry I’m not more help. 🙁
that’s okay, thanks Lisa! I still filled them and they are delicious, just not puffed like they should be 🙂
I’m glad to hear they still tasted good! 🙂
I’ve made these cream puffs many times and yes the same thing happened to me. They fall because they haven’t baked enough! I bake them for 21 minutes and I’ve made about 17 in this batch. Use a full teaspoon size. I added Bailey’s to the cream. These are my husband’s favorite desert!
Thanks! I’ve been reading online and apparently this problem is common. Some other sources said the same thing, that ovens vary.. 20min in one oven could mean 25 in another. I think I baked them for 21 minutes, they became quite golden on top when I took them out.
Could the mascarpone cheese be subsituted for cream cheese?
I haven’t tried it with cream cheese, but I think it would work, although I would probably use the spreadable cream cheese versus the brick. The texture of the spreadable would be most similar to the mascarpone. You may also want to add a little more sugar to the mixture because the mascarpone is sweeter than cream cheese.
Approximately how large are these??
I would say that these are about the size of a small cupcake, so not real large. I hope that helps. 🙂
Sorry, One more question if I wanted to preserve these for the next day how could I?
You can just keep these in the refrigerator. I’ve stored them already filled and they’ve been just fine, but you could also refrigerate the puffs and the cream separately and then fill them right before you’re ready to serve.