Eclairs with mascarpone

4 servings

45 minutes

Eclairs with mascarpone are an exquisite dessert from French culinary tradition, enriched with Italian charm thanks to the delicate mascarpone cream. The light and airy choux pastry baked to a golden crust perfectly complements the velvety cream, giving the eclair unparalleled softness. Mascarpone adds notes of creamy sweetness and sophistication, making this dessert truly delightful. They are served chilled, enhancing the freshness of the flavor, while powdered sugar sprinkled on top completes the sweet harmony. Eclairs with mascarpone are an ideal choice for a festive tea party or a romantic dinner when you want to enjoy a refined taste with a hint of Italian elegance.

Energy value per serving

• Calories: 890.8
• Proteins: 16.5g
• Fats: 58.8g
• Carbohydrates: 75.7g

Ingredients

• Butter: 100 g
• Salt: 0.3 tsp
• Wheat flour: 220 g
• Chicken egg: 4 pc
• Mascarpone cheese: 250 g
• Cream 20%: 100 ml
• Water: 250 ml
• Powdered sugar: 120 g

Cooking steps

1. Boil the water, add oil, salt, and bring to a boil again.

   Required ingredients:

   • Water: 250 ml
   • Butter: 100 g
   • Salt: 0.3 teaspoon

2. Remove the pot from the heat, sift in the flour, and mix. It should result in a uniform, dense dough that easily pulls away from the sides of the pot.

   Required ingredients:

   • Wheat flour: 220 g

3. Break the eggs into a separate bowl and mix them, then add 1-2 tablespoons at a time, mixing the dough thoroughly each time. The proportions in the recipe are for large eggs (select), so if yours are smaller, you may need another egg. In the end, you will get a rather soft thick dough that still holds its shape.

   Required ingredients:

   • Chicken egg: 4 pieces

4. Place the dough in a tight bag or pastry syringe.

5. Place the dough on a baking sheet lined with parchment paper in the shape of sausages, separating the dough with wet hands.

6. Bake in a preheated oven at 200 degrees for about 30 minutes. The éclairs should rise well. After turning off the oven, leave them inside for 10-15 minutes to prevent them from collapsing. Do not open the oven during baking; look through the door.

7. To make the cream, whip mascarpone with powdered sugar and cream. Mix the ingredients immediately and whip on low speed until the cream is smooth. It will result in a thick and delicate cream.

   Required ingredients:

   • Mascarpone cheese: 250 g
   • Powdered sugar: 120 g
   • Cream 20%: 100 ml

8. Store the cream in the refrigerator until use and fill only cooled pastries. You can fill éclairs using a pastry syringe or simply by making cuts on the side and inserting the cream. Sprinkle finished éclairs with powdered sugar and serve chilled.

   Required ingredients:

   • Powdered sugar: 120 g