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A heavenly treat that uses mascarpone cream for the filling! This dessert is decadent and great for any occasion!
One of my favorite treats growing up were the cream puffs my Mom made.
We didn't have them often, but when we did they didn't last long!
A few weeks ago I made Berries with Mascarpone Cream, and the cream tasted so similar to the cream my Mom used to put in her cream puffs.
My Mom's recipe takes awhile to make, so I decided to make the puffs and make the mascarpone cream for them instead.
These turned out fantastic! We had dessert in less than 45 minutes and they are easy to make!
The puff recipe came from a vintage Betty Crocker cookbook. I believe it may be in the newer ones too!
Timeless recipe for sure! Can't wait to try more recipes from this amazing cookbook!
Pre-heat oven to 400 degrees.
Bring water and butter to a rolling boil in a medium saucepan. Stir in the flour.
Stir vigorously over low heat until mixture forms a ball. Usually 1 minute.
Remove from heat. Beat in the eggs in one at a time until smooth.
Drop spoonfuls onto an ungreased baking sheet about 3" apart. You should have 10-12 puffs. Bake for 30 minutes, until lightly browned.
Cool completely, then refrigerate until using, or fill with mascarpone cream.
Whip the mascarpone in a medium sized mixing bowl with an electric mixer.
Add whipping cream, powdered sugar and vanilla. Whip until thickened.
Refrigerate until serving.
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