Caramel Mini-Choux with Mascarpone Dipping Cream


Preparation info

  • Makes About


    Small Choux
    • Difficulty


    • 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.


For the choux pastry:

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


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 (