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©Aa290749 7b74 427f A562 3ae3df67dad0|C’Gourmand Prod
A dessert enhanced bythe red gold of Quercy

Crispy puffs with Quercy saffron cream – EN

Hungry for a soft, creamy, crunchy dessert?

Then indulge in this sweet and saffrony recipe, suggested by chef Claude-Emmanuel Robin, La Maison du Safran in Cajarc! The subtle aroma of this noble spice, grown on the Cajarc causse, will delight even the most gourmand.


For 10 people

  • 15 Quercy saffron stigmas
  • 500 g liquid cream
  • 100 g sugar
  • 250 g mascarpone
  • 3 eggs
  • 85 g flour
  • 60 g brown sugar
  • 85 g butter + 50g kneaded butter
  • 125 g water
  • 125 g milk
  • 2 pinches sugar and salt
  • Icing sugar
Saffron cream


  1. The day before, infuse 15 saffron stigmas in 5 tablespoons warm water.
  2. Heat 500 g liquid cream with 100 g sugar, then add the Safran du Quercy juice with 250 g mascarpone.
  3. Mix together. Leave to rest in the fridge before dressing the choux.
Crispy cabbage


  1. Make the cracker by mixing 60 g flour, 60 g brown sugar and 50 g softened butter, then roll out the dough thinly between two sheets of baking paper. Set aside in the freezer.
  2. Prepare the choux pastry by bringing 125 g water, 125 g milk, 85 g butter, 2 pinches sugar and salt to the boil. Add 125 g flour and dry over low heat. Remove from the heat and gradually add 3 eggs to obtain a smooth paste.
  3. Use a smooth piping bag to pipe 2 cm-diameter choux pastries. Place a cracker circle on each puff. Bake for 30 minutes at 170°C.


  1. Fill each chou with whipped cream using a piping bag.
  2. Sprinkle with powdered sugar.



A little extra: add a small square of chocolate to the cabbage for a little extra crunch.