Chocolate Éclairs with Blackberry Mascarpone filling

CategoryDifficultyAdvanced

Competition winner worth the effort

 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

1

Pate a Choux

2

1. Preheat oven to 350 degrees

3

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

4

3. Sift together flour, cocoa powder, and sugar

5

4. Remove water and butter

6

mixture from heat and add in the flour mixture

7

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

8

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

9

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

10

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

11

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

12

10. Bake for 45 minutes

13

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

14

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

15

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

16
17

Blackberry Mascarpone Filling

18

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

19

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

20

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

21

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

22
23

White Chocolate Ganache

24

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

25

2. Dip filled shells in the ganache

26

3. Let ganache dry at room temperature

27
28

Blackberry Glaze

29

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

30

2. Simmer on low for 5 minutes

31

3. Drizzle your design over the dipped shells

32

4. Let dry, serve and eat

Source:
Joshua Andrews - winning recipe in NARBA

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

1

Pate a Choux

2

1. Preheat oven to 350 degrees

3

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

4

3. Sift together flour, cocoa powder, and sugar

5

4. Remove water and butter

6

mixture from heat and add in the flour mixture

7

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

8

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

9

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

10

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

11

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

12

10. Bake for 45 minutes

13

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

14

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

15

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

16
17

Blackberry Mascarpone Filling

18

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

19

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

20

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

21

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

22
23

White Chocolate Ganache

24

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

25

2. Dip filled shells in the ganache

26

3. Let ganache dry at room temperature

27
28

Blackberry Glaze

29

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

30

2. Simmer on low for 5 minutes

31

3. Drizzle your design over the dipped shells

32

4. Let dry, serve and eat

Chocolate Éclairs with Blackberry Mascarpone filling