Mascarpone and Fig Cream Puffs
These delicate cream puffs combine a light and airy pastry dough with a sweet, earthy mascarpone and fig jam filling. They’re topped with a dark chocolate ganache that makes the perfect bite sized treat!
Why you’ll love this recipe
- Cream puffs: These delicate cream puffs are like biting into a cloud. They have a hollow center that is perfect for piping in the delicious filling.
- Mascarpone and fig filling: Mascarpone has a luxurious, creamy texture that pairs beautifully with the natural sweetness of figs.
- Bite sized treats: This dessert is the perfect size to grab one in each hand to enjoy!
How to Make Choux Pastry
Bring water and butter to a boil: In a saucepan over medium heat, melt together the water, butter, sugar, and salt. Allow the mixture to come to a boil.
Stir in the flour: Using a wooden spoon, vigorously stir in the flour until the dough forms into a ball and starts to pull away from the sides of the saucepan.
Remove from the heat: Remove from the heat and transfer the dough to a bowl and continue to mix to release some of the steam, about 5-10 minutes.
Add the eggs: Add the eggs one at a time, stirring vigorously between each addition. The dough should become shiny, smooth, and should hold a soft peak.
Pipe and bake: Transfer the dough to a piping bag and pipe mounds onto a lined baking sheet. Bake for 10 minutes at 425°F, then reduce the temp to 350°F and bake for an additional 20 minutes until golden brown.
Watch how we made them:
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Mascarpone and Fig Cream Puffs
Ingredients
Cream Puffs
- 1 cup lukewarm water
- 1/2 cup unsalted butter
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 eggs, room temperature
- 2 tsp vanilla extract
Cream Filling
- 4 oz mascarpone cheese
- 1/4 cup fig jam
- 3/4 cup heavy cream
- 2 tbsp powdered sguar
Ganache
- 1/3 cup heavy cream
- 4 oz dark chocolate, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt together the water, butter, sugar, and salt. Allow the mixture to come to a boil.
- Reduce the heat to medium-low. Using a wooden spoon, vigorously stir in the flour until the dough forms into a ball and starts to pull away from the sides of the saucepan.
- Remove from the heat and transfer the dough to a bowl and continue to mix to release some of the steam, about 5-10 minutes.
- Add the eggs one at a time, stirring vigorously between each addition. The dough should become shiny, smooth, and should hold a soft peak.
- Transfer the dough to a piping bag and pipe the cream puffs onto a lined baking sheet, about 2 inches apart. To smooth out the top of each round, wet your finger and smooth it on top.
- Bake for 10 minutes at 425°F, then reduce the temp to 350°F and bake for an additional 20 minutes or until golden brown. Allow to cool while you make the cream.
- To make the cream filling: Whisk the mascarpone and fig jam until combined. In a separate bowl, whisk the heavy cream and sugar until stiff peaks.
- Fold the whipped cream into the mascarpone and fig mixture.
- To fill the cream puffs, use a knife to make a small slit into the bottom of each puff and pipe cream into each.
- To make the ganache: Heat the heavy cream until it comes to a simmer. Pour the cream over the chopped chocolate and cover for 2 minutes allowing the chocolate to melt. Then, uncover and whisk the chocolate until smooth. Dip each cream puff into the ganache and garnish with fresh figs.
