Caramel Mini-Choux with Mascarpone Dipping Cream

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Preparation info

  • Makes About

    30

    Small Choux
    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

A recipe that saves you the fiddly step of filling the choux by making them a tiny size for dipping in a cream rather than being filled.

Ingredients

For the choux pastry:

  • 100 ml ( fl oz) fresh full-cream (whole) milk
  • 90 g (

Method

PREHEAT THE OVEN TO 210°C (410°F/GAS 6–7). Make the choux. Start by combining the milk, butter, salt, sugar and 100 ml (