Eclairs with Cream Filling

Baking and Desserts | French cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Eclairs with Cream Filling

Ingredients

Butter - 3.5 oz
Salt - ¼ teaspoon
Wheat Flour - 7.8 oz
Farm fresh eggs - 4 pieces
Mascarpone Cheese Unagrande - 8.8 oz
Cream 22% - 3 fl oz
Powdered Sugar - 4.2 oz

Step by Step guide

Step 1

Boil 250 ml of water, add the butter, salt, and bring to a boil again.

Step 2

Remove the pot from heat, sift in the flour, and mix. You should get a homogeneous, thick dough that easily pulls away from the sides of the pot.

Step 3

Crack the eggs into a separate bowl and whisk, then add them one or two tablespoons at a time, mixing thoroughly each time. The proportions in the recipe are based on large eggs, so if yours are smaller, you may need one more 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. Pipe the dough onto a baking sheet lined with parchment paper in the shape of sausages, separating the dough with wet hands.

Step 5

Bake in a preheated oven at 392°F for about 30 minutes. The eclairs should rise well. After turning off the oven, leave them inside for 10-15 minutes so they don't collapse (do not open the oven during baking; check through the door).

Step 6

For the cream, whip the mascarpone with powdered sugar and cream. Combine the ingredients and whip at low speed until the cream is homogeneous. You will get a thick and delicate cream. Refrigerate it until use and fill the pastries only when they are cool.

Step 7

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.