Yuzu Mascarpone Choux au Craquelin with Whipped White Chocolate Ganache: Elegant Dessert with a Citrus Twist

By
kiwiwell
-
73
Yuzu Mascarpone Choux au Craquelin

Yuzu Mascarpone Choux au Craquelin is a stunning pastry that combines crispy, airy choux with a zesty yuzu mascarpone filling and a luxurious whipped white chocolate ganache. Perfect for celebrations or impressing guests, these pastries are a true showstopper!

Ingredients

For the Craquelin Topping:

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • â…” cup all-purpose flour
  • A pinch of salt

For the Choux Pastry:

  • ½ cup water
  • ½ cup whole milk
  • ½ cup (1 stick) unsalted butter, diced
  • 1 tsp sugar
  • ¼ tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature

For the Yuzu Mascarpone Filling:

  • 1 cup mascarpone cheese, softened
  • ¼ cup yuzu juice (fresh or bottled)
  • ¼ cup powdered sugar (adjust to taste)
  • ½ cup heavy cream, whipped to stiff peaks

For the Whipped White Chocolate Ganache:

  • 8 oz white chocolate, chopped
  • 1 cup heavy cream, divided

Directions

Prepare the Craquelin Topping:

  1. In a mixing bowl, cream together the butter and sugar.
  2. Add flour and salt, mixing until a dough forms.
  3. Roll out the dough between two sheets of parchment paper to about â…› inch thickness.
  4. Freeze until firm, then cut into circles slightly smaller than your piped choux mounds. Keep frozen until ready to use.

Make the Choux Pastry:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, heat water, milk, butter, sugar, and salt until the butter melts and the mixture begins to simmer.
  3. Reduce heat to low, stir in the flour all at once, and mix until a dough forms. Cook for 1-2 minutes to remove excess moisture.
  4. Transfer the dough to a mixing bowl and let it cool slightly.
  5. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  6. Pipe mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Top each with a frozen craquelin disc.
  7. Bake for 25-30 minutes or until puffed and golden. Cool completely on a wire rack.

Prepare the Yuzu Mascarpone Filling:

  1. Whisk together mascarpone, yuzu juice, and powdered sugar until smooth.
  2. Gently fold in whipped cream to maintain a light texture.
  3. Transfer to a piping bag fitted with a round tip and refrigerate until ready to use.

Make the Whipped White Chocolate Ganache:

  1. Place chopped white chocolate in a heatproof bowl. Heat ½ cup of heavy cream until just simmering and pour it over the chocolate. Let sit for 1-2 minutes, then stir until smooth.
  2. Add the remaining ½ cup of cold cream, mix well, and refrigerate until completely chilled (at least 2 hours).
  3. Whip the chilled ganache until soft peaks form. Transfer to a piping bag fitted with a star tip.

Assemble the Choux au Craquelin:

  1. Slice the cooled choux pastries in half horizontally.
  2. Pipe the yuzu mascarpone filling generously onto the bottom halves.
  3. Top with the pastry lids and finish with whipped white chocolate ganache.
  4. Garnish with yuzu zest, white chocolate shavings, or powdered sugar if desired.

Notes

  • Yuzu Substitution: If yuzu juice is unavailable, lemon juice with a touch of orange juice can replicate its citrusy flavor.
  • Ensure the ganache is completely chilled before whipping to achieve the perfect texture.
  • Store assembled pastries in the refrigerator for up to 2 days, but enjoy them fresh for the best texture and flavor.

These Yuzu Mascarpone Choux au Craquelin combine crisp textures, creamy fillings, and bright citrus flavors to create a dessert that’s as delicious as it is elegant. Perfect for any special occasion!