Chocolate Éclairs with Blackberry Mascarpone filling

    

August 13, 2015

Competition winner worth the effort

Ingredients

Pate a Choux

3 Tbsps Unsalted Butter

1/2 Cup Water

1/8 tsp. Salt

1/2 Cup All Purpose Flour

1 tsp. Cocoa Powder

1/2 tsp. Sugar

2 eggs

Blackberry Mascarpone Filling

8 ounces Mascarpone Cheese

1-1/2 tsp. Vanilla Extract

2 Tbsps. Milk

1/2 Cup Powdered Sugar

1 Cup Blackberries

White Chocolate Ganache

1/2 Cup White Chocolate

1 Tbsp. Heavy Cream

Blackberry Glaze

1/2 Cup Blackberries

2 Tbsps. Sugar

2 Tbsps. Water

1/4 tsp. Lemon Juice

Directions

1Pate a Choux

21. Preheat oven to 350 degrees

32. Bring butter, water and salt to a boil in a small pan

43. Sift together flour, cocoa powder, and sugar

54. Remove water and butter

6mixture from heat and add in the flour mixture

75. Return to high heat until a ball forms with a thin film on the bottom of the pan (about 1 minute)

86. Place ball in a mixer with a paddle attachment and mix on low speed to cool down dough

97. Add eggs one at a time fully incorporating it in the batter each time until batter is thick and ribbony

108. Place dough in a piping bag with a number 5 tip

119. Pipe into 1-1/2 inch long mounds two inches apart on the parchment paper

1210. Bake for 45 minutes

1311. Turn off oven and let Choux dry in the oven for another 10 minutes

1412. Poke a small hole in the back of each shell (a meat thermometer works well)

1513. Fill when cooled or freeze in a bag for up to 2-3 months

16Blackberry Mascarpone Filling

171. Mix together Mascarpone Cheese, Vanilla Extract, and Milk with the whisk attachment

182. Mix in blackberries until mixture turns purple and the blackberries are evenly distributed

193. Slowly add powdered sugar in small increments until it is all fully incorporated

204. Put in a piping bag and fill the shells completely

21White Chocolate Ganache

221. Mix together white chocolate and heavy cream over a double broiler until fully melted

232. Dip filled shells in the ganache

243. Let ganache dry at room temperature

25Blackberry Glaze

261. Place everything in a pan and bring to a simmer

272. Simmer on low for 5 minutes

283. Drizzle your design over the dipped shells

294. Let dry, serve and eat

Source:
Joshua Andrews - winning recipe in NARBA

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