Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Draw six 2-1/4-inch circles 2-inches apart on parchment paper. Turn paper over on baking sheet; set aside.
Mascarpone cheese and ready-made vanilla pudding form the secret shortcut for the pastry cream filling in these crisp, tender pastries.
Servings and Ingredients
|½ c. water|
|¼ c. Hy-Vee salted butter, cut up|
|½ tsp. Hy-Vee granulated sugar|
|¼ tsp. Hy-Vee salt|
|½ c. Hy-Vee all-purpose flour|
|3 Hy-Vee large eggs, divided|
|Hy-Vee powdered sugar, for dusting|
|Vanilla Mascarpone Cream|
|1 (8-oz.) container mascarpone cheese|
|1 Hy-Vee vanilla-flavor pudding snack cup|
|2 tbsp. Hy-Vee powdered sugar|
|1 tsp. Hy-Vee vanilla extract|
|4 oz. bittersweet chocolate, chopped|
|½ c. Hy-Vee heavy whipping cream|
|2 tsp. ground espresso beans|
Things To Grab
- Baking sheet
- Parchment paper
- Wooden spoon
- Large pastry bag
- 1/2-inch plain pastry tip
- Silicone pastry brush
- Wooden toothpick
- Wire cooling rack
- Medium bowl
- Small heat-proof bowl
- Microwave-safe bowl
- Fine mesh sieive
Combine water, butter, granulated sugar and salt in a saucepan. Bring to boiling. Immediately add flour all at once. Cook and stir vigorously with a wooden spoon for 2 minutes. Remove from heat; cool for 5 minutes. Add 2 eggs. one at a time, beating well with a wooden spoon after each addition.
Fill a pastry bag fitted with a 1/2-inch plain pastry tip with dough. Pipe dough in spirals onto parchment, starting at edge of circle and working toward the center, gradually lifting bag. Brush remaining beaten egg over dough, slightly smoothing the surfaces. Bake for 25 to 30 minutes or until golden brown and firm. Use a wooden toothpick to poke holes into each pastry to allow steam to escape. Transfer to a wire rack and cool.
Prepare Vanilla Mascarpone Cream: Combine mascarpone cheese, vanilla pudding snack cup, powdered sugar, and vanilla extract in a medium bowl; set aside.
Prepare Chocolate-Espresso Sauce: Place chocolate in a small heatproof bowl; set aside. Combine heavy cream and espresso beans in a microwave-safe bowl. Microwave on high for 1 minute, or just until boiling. Strain mixture through a fine-mesh sieve placed over the bowl of chocolate; discard espresso solids. Let chocolate-espresso mixture stand for 1 minute, then whisk until smooth.
Cut puffs crosswise in half. Spoon Vanilla Mascarpone Cream into puff bottoms. Replace tops. Pour Chocolate-Espresso Sauce over tops. If desired, sift with additional powdered sugar.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 185mg
- Sodium: 470mg
- Total Carbohydrates: 32g
- Protein: 9g