# Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse

Page: https://stenobird.com/podcast/the-culinary-institute-of-america-439157/almond-choux-au-craquelin-filled-with-espresso-mascarpone-mousse
Text version: https://stenobird.com/podcast/the-culinary-institute-of-america-439157/almond-choux-au-craquelin-filled-with-espresso-mascarpone-mousse.md
Podcast: [The Culinary Institute of America](https://stenobird.com/podcast/the-culinary-institute-of-america-439157)
Published: 2026-05-18T16:22:00+00:00
Episode link: https://cia.podbean.com/e/almond-choux-au-craquelin-filled-with-espresso-mascarpone-mousse/
Audio file: https://mcdn.podbean.com/mf/web/v2qb9e7hufkb3rqw/Choux_au_craquelin.mp4
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JSON: https://stenobird.com/v1/public/podcasts/the-culinary-institute-of-america-439157/episodes/almond-choux-au-craquelin-filled-with-espresso-mascarpone-mousse
Duration seconds: 157

## Resource

Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside, with rich espresso and chocolate flavors in every bite. Find the recipe at: https://www.ciaprochef.com/almonds/chouxaucraquelin

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