A couple of weeks ago, I posted a recipe for Parmesan Popovers. It had been a very long time since I had made them and I had forgotten just how easy they were to make. Since they are essentially the same as a cream puff, I decided to try making them without the cheese and filling them with a rich, creamy, sweet filling. How good does that sound? Well… I will tell you, it’s pretty darn good!
For the filling, I combined mascarpone cheese and whipping cream, along with a little sugar. The mascarpone helps the cream to stay stiff and it just adds more richness to the filling. Then to top it off, I drizzled them each with some melted semi-sweet chocolate. YUM!
When I brought these out for dessert last night the dining room table fell silent as everyone devoured one (or two) of these little delights of creamy goodness. Give them a try yourself. You won’t believe how easy they are and your family will be highly impressed!
For cream puffs:
- 1/4 cup milk
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1/2 cup flour
- 2 large eggs
- 2/3 cup mascarpone cheese
- 2/3 cup whipping cream
- 2 tbsp sugar
- 2/3 cup semi-sweet chocolate chips
Place mixture in a medium bowl. Beat in eggs one at a time, beating well after each addition.
Drop in 8 mounds on a cookie sheet coated with cooking spray.
Bake in preheated oven for 20 minutes or until they are puffed and golden.
Cool completely. While cream puffs are cooling, prepare filling. Beat mascarpone cheese in a mixing bowl until creamy. Add cream and sugar and beat until fluffy and whipped. It should be stiff, but be careful not to over beat.
Once cream puffs are completely cooled, cut in half lengthwise. Divide cream mixture between the cream puffs and put the top on each.
Put chocolate chips in a small bowl and melt in the microwave, stirring every 30 seconds until fully melted and creamy. Drizzle chocolate over the top of each cream puff with a spoon or in a bottle (like the one in the photo, I found it at the craft store).
Serve immediately or keep refrigerated until ready to serve.
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