Cream Puff


For the pâte à choux dough

  • 110 g ( 0,24 lbs ) flour
  • 4 medium eggs
  • 90 ml ( 3,04 oz ) of water
  • 85 ml ( 2,87 oz) of milk
  • 70 g ( 0,154 lbs ) butter
  • 4 g ( 0,0088 lbs ) sugar
  • 1 pinch of salt
For the cookie on top (Craquelin)

  • 80 g ( 0,176 lbs )  butter (at room temperature)
  • 40 g ( 0,0088 lbs ) brown sugar
  • 20 g ( 0,0044 lbs ) icing sugar
  • 100 g flour

For the top cream

  • 2 packs of cold cream 
  • 250 g  ( 0,55 lbs )Mascarpone cheese
  • 2-3 tablespoons of powdered sugar
  • Vanilla

For the mocha cream

  • 375 ml of milk
  • 125 g ( 0,27 lbs ) dark chocolate
  • 75 g ( 0,165 lbs ) granulated sugar
  • 60 ml ( 0,00013 oz ) cream
  • 40 ml ( 0,0014 oz ) of strong brewed coffee (Filter, Nescafe or Espresso)
  • 20 g ( 0,044 lbs ) starch
  • 4 egg yolks
  • 20 g ( 0,044 lbs ) butter
  • Vanilla
Decorate
  • Powdered sugar
Take the milk, water and butter in a small saucepan and cook until the butter melts and the mixture boils. Then add the flour and fry it.
After it cools down a bit, take the mixture into a bowl and start whisking. While whisking, add the sugar first and then the eggs one by one and whisk until completely incorporated.
Put the dough in a piping bag with a star-tipped socket and squeeze into a tray leaving space between them.
Take the butter and brown sugar in a bowl and whisk until creamy. Add the flour and powdered sugar and continue beating. When it comes together with your hands, roll it out 0.5 cm ( 0,19 inc)  thick between two greaseproof papers and put it in the refrigerator for 30 minutes to rest.
Cut circles in the size of pâte à choux dough that you squeezed from the dough into the tray and put these cookies on the dough you press.
Bake in a preheated 190 degrees ( 374 F ) fan oven for 15-20 minutes. Then reduce the temperature of the oven to 170 degrees ( 338 F )  and continue cooking until the top is golden brown.
For the topping, whisk the cold cream until it is well fluffy and stiff. Add in the cheese and powdered sugar. Keep whisking until completely mixed and leave to rest in the refrigerator.
For mocha cream, boil the milk in a bowl and turn off the heat when it reaches boiling point. Add the chocolate and coffee and set aside.
On the other hand, take the egg yolk, sugar and starch in a bowl and whisk until white and fluffy. Then add the milk mixture to the egg mixture, whisking slowly and continuously, and cook by stirring until it thickens.
Remove from the heat, add the butter and vanilla and continue mixing until the butter melts. Cover it with cling film and leave it in the refrigerator to cool.
After everything is ready, cut the top of the dough you prepared like a hat. Add the mocha cream on the bottom and the top cream on top and close the lids you cut. Finally, sprinkle with powdered sugar and serve.

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