Indulgent Mascarpone Cream Puff Bites

Instructions

• Make the Cream Puffs
• Preheat the oven to 415°F (212°C).
• Prepare the baking sheets: Line two baking sheets with parchment paper or lightly grease them. If you want even sizing, mark 42 small 1-inch (2.5 cm) circles on each sheet or 84 extra small 1/2 inch (1.25cm) circles for extra small puffs.
• Measure your flour: Place it in a bowl and set it aside.
• In a medium pan, combine water, butter, sugar, and salt. Heat over medium-high until the mixture boils.
• Remove the pan from the heat, then add all the flour at once. Stir quickly until the mixture starts forming a ball.
• Put the pan back on medium heat. Stir for 2 minutes until the dough is smooth, pulls away from the sides, and leaves a thin film on the bottom of the pan. Remove from heat.
• Crack the eggs into a separate bowl.
• Transfer the dough to a mixing bowl or a stand mixer. Mix on low for 1 minute to cool the dough slightly.
• Add the eggs one at a time, mixing thoroughly after each one. The dough might look broken at first but will smooth out as you mix.
• After the fourth egg, check the consistency: touch the dough with your finger. If it forms a peak that falls back down, it’s ready. If it’s too thick, add the fifth egg and mix again.
• Transfer the dough to a piping bag with a large round tip. Pipe 1-inch (2.5 cm) mounds onto the prepared baking sheets. Smooth any tips with a wet finger to prevent burning.
• Beat the leftover egg or a 6th egg and lightly brush it on the dough.
• Bake at 415°F (212°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15–18 minutes until golden brown and hollow-sounding. Do not open the oven while baking.
• Remove the puffs from the oven. Use a skewer to poke a small hole in the bottom of each puff to release steam. Let them cool completely.
• Store in an airtight container for 1 day or freeze for up to 1 month. To re-crisp, bake at 350°F (175°C) for 10 minutes.
• Make the Crème Bullet
• Combine Ingredients: Place all ingredients (except the gelatin) in a medium pot or saucepan.
• Prepare the Gelatin: If using sheet gelatin, soak it in cold water until softened. Squeeze out excess water and add it to the pot. If using powdered gelatin, sprinkle it over 2 tablespoons (30 ml) of cold water. Let it sit for 2–3 minutes to soften, then add it to the pot.
• Cook the Custard: Whisk everything together over medium-low heat. Stir constantly with a rubber spatula until the mixture reaches 170°F (77°C). Avoid boiling to prevent graininess.
• Strain and Cool: Pour the custard through a fine-mesh strainer into a bowl set over an ice bath. Remove and discard vanilla bean pods, if used. Cover the surface of the custard with plastic wrap to prevent a skin from forming.
• Chill: Refrigerate the custard for 3–4 hours or overnight until fully set.
• Store: Keep in the refrigerator for up to 5 days.
• Make the Mascarpone Diplomat Cream Frosting
• Soften the Mascarpone: Take the mascarpone out of the refrigerator and let it soften slightly.
• Mix Until Smooth: Place the softened mascarpone in a mixing bowl (use a stand mixer if available) with a paddle attachment. Mix on medium speed until smooth.
• Add Crème Brûlée: Add the crème brûlée to the bowl and mix on medium speed for about 1 minute.
• Whip to Peaks: Switch to a whisk attachment and whip the mixture on high speed until medium stiff peaks form.
• Refrigerate: Transfer the mixture to an airtight container and refrigerate for up to 1 week. Rewhip briefly before using.