Eclairs with Mascarpone
Baking and Desserts • Italian
Description
Eclairs with Mascarpone
Ingredients
- Butter 5 oz
- Salt ¼ teaspoon
- Wheat Flour 10 oz
- Farm fresh eggs 4 pieces
- Mascarpone Cheese Unagrande 10 oz
- Cream 22% 5 fl oz
- Water 10 fl oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Bring the water to a boil, add the butter, salt, and bring it to a boil again.
Step 2
Remove the pot from the heat, sift the flour into it, and mix. The result should be a uniform, dense dough that easily pulls away from the sides of the pot.
Step 3
Crack the eggs into a separate bowl and mix, then add 1–2 tablespoons at a time, mixing the dough thoroughly each time. The proportions in the recipe are calculated for large eggs, so if yours are smaller, you may need an additional egg. In the end, you should have a fairly soft, thick dough that still holds its shape.
Step 4
Place the dough in a sturdy bag or pastry syringe.
Step 5
Pipe the dough onto a baking sheet lined with parchment paper in the shape of sausages, separating the dough with wet hands.
Step 6
Bake in a preheated oven at 390°F (about 400 degrees Fahrenheit) for about 30 minutes. The eclairs should rise well. After turning off the oven, leave them inside for 10–15 minutes so they do not collapse. Do not open the oven during baking; check through the door.
Step 7
For the cream, whip the mascarpone with powdered sugar and cream. Combine the ingredients and whip at low speed until the cream is smooth. You will get a thick and delicate cream.
Step 8
Chill the cream in the refrigerator until use and fill only cooled pastries. You can fill the eclairs using a pastry syringe or simply by making cuts on the side and inserting the cream. Dust the finished eclairs with powdered sugar and serve chilled.
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