- 1 cup water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cube butter, unsalted
- 1 1/4 cup all purpose flour
- 4 eggs
- 8 ounces mascarpone cheese, softened
- 2 tablespoons espresso, or 1 teaspoon instant dissolved into 3 tablespoons hot water
- 1 teaspoon dark rum
- 1/4 cup sugar
- 3/4 cup whipping cream
- 1/2 cup semisweet or bittersweet chocolate, grated
- chocolate sauce, optional
On a piece of parchment, trace 14 two inch circles. Place paper, ink side down, on a sheet pan.
Heat water, sugar, salt and butter in a medium saucepan until it comes to a boil. Remove from heat and add the flour all at once. Stir rapidly with a wooden spoon until the mixture forms a ball. Return to low heat and cook, stirring constantly until the mixture begins to steam and there is a film in the bottom of the pan, about 2 minutes.
Place mixture into the bowl of a mixer and beat on low speed for a minute or two to cool. Increase the speed to medium, add the eggs, one at a time and beat to combine. Continue to beat until the mixture comes together and is smooth and shiny.
Place the flour mixture into a pastry bagged fitted with a 5/8 plain tip.
Pipe a small dot under the parchment paper on all four corners of the sheet pan. Press the paper down to adhere.
Pipe inside the traced circle to form a “beehive”. Use a wet finger to smooth the top peak.
Place into oven for about 30 minutes. Check half way through and rotate pan. They should be puffed, browned and “hollow” when done.
In a medium bowl, stir the mascarpone, espresso, rum and sugar until combined.
In a separate bowl whip the cream until stiff peaks form. Fold the whip cream into the cheese mixture. Refrigerate.
Once the filling is cold and firm, fold in the grated chocolate.
Split the puffs and add a heaping tablespoon to each puff. Replace the top on the filling and drizzle with chocolate sauce if desired.