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Eclairs with Raspberry Mascarpone Cream
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the filling:
- 200 g mascarpone
- 1 tbsp icing sugar, sieved
- 2 tbsp raspberries
For the choux pastry:
- 50 g butter
- 1 pinch of salt
- 130 ml water
- 85 g flour
- 2 eggs M
For the glaze:
- 100 g icing sugar, sieved
- 2 tsp raspberry or redcurrant juice
- edible flowers
Instructions
- Cream the mascarpone with the icing sugar for 2-3 minutes, then cover and refrigerate for at least 4 hours.
- Preheat the oven to 200°C top/bottom heat.
- Bring the butter, salt and water to the boil in a pan. Add the flour all at once and stir vigorously with a wooden spoon until a dough ball forms and until a white layer forms at the bottom of the pan. Remove the saucepan from the heat, leave to cool slightly and beat in the eggs one at a time with a mixer. Fill the dough into a piping bag with a large star-shaped nozzle and pipe 10 cm long strips of dough onto a baking tray lined with baking paper. Place in a hot oven for 20 minutes, without opening the oven. Leave the éclairs to cool completely on a cooling rack, then cut in half lengthways with a sharp knife.
- Mash the raspberries with a fork and fold into the mascarpone cream. Fill the cream into a piping bag with a large star-shaped nozzle and pipe onto the underside of the éclairs.
- For the glaze, mix the icing sugar with the juice. Spread the glaze over the top of the éclairs, sprinkle with the petals, leave to dry and put on the the cream-filled bottom.
Recipe: Heike Meyers
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