Whipped cream eclair made with
– choux pastry,
– mascarpone whipped cream
– icing sugar
– almond paste.
Material used
– micro-perforated baking mat
– fluted tip
– piping bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Mascarpone whipped cream
✔200g single cream 30% fat
✔50g caster sugar
✔100g mascarpone cheese
Icing sugar
Almond paste
Gel food colouring
The recipe
For 6 to 7 éclairs
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+Icing sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour/cocoa mixture all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray lined with a micro perforated baking mat, using a fluted tip and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Straddle the oven door with a tea towel to allow the steam to escape. Leave to cool on a wire rack.
Assembly
Mascarpone whipped cream
✔200g single cream 30% fat
✔50g caster sugar
✔100g mascarpone cheese
Whip the whipped cream. In a salad bowl, pour the very cold liquid cream (30% MG minimum for it to rise well) and the mascarpone. Using an electric mixer, gradually beat in the caster sugar. Line a piping bag fitted with a fluted tip.
Cut each éclair in half lengthways and poach the whipped cream. I used a kitchen chisel to make a clean cut.
Place the other half of the éclair on top. Sprinkle with a little icing sugar.
I decorated it with a small holly leaf made from white marzipan, which I coloured red and green.
