Eclairs with custard and mascarpone: video recipe

one

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Complicated dish
    • 0.0.3 219kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Complicated dish

• Energy value
  

  219kcal

• Rating

• Recipe

I really love eclairs and custard, but many use it with butter, I think such a cream is oily, I decided when preparing the house to replace it with a mascarpone, it turned out very tasty and not fat at all.

Let’s get started!

Ingredients

0/12 ingredients

• Flour 150g
• butter 100gr
• egg 4 pcs
• water 250ml
• sugar 1h l
• salt 1/2 l
• milk 650 ml
• egg 2 pcs
• sugar 250g
• vanilla 1 tsp
• flour 160 gr
• mascarpone 250g

2 ч2 ч 219

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Pour 150 ml of milk into the stewpan, add 2 eggs. Add sifted flour and vanilla, stir well with a whisk.
2. Separately, bring to a boil 500 ml of milk. Thin stream pour milk into the flour mixture, in a continuous stream so that the eggs do not curdled, add 250 grams of sugar and mix.
3. Put the stewpan on the fire and cook the cream, stirring, for 10 minutes. The cream should thicken and stick to the corolla or slowly from it to drain.
4. If you feel that the cream is burning, it means a lot of heat, reduce if you can not cope with the lumps, do not worry, then we will remove them.
5. Allow the cream to cool slightly (at least 40 minutes) and add it contains 250 grams of mascarpone. Mix well. If appeared lumps, then take a strainer and rub the cream with your hands in a bowl. Then cover the cream with a film “in contact” so that it does not become crusty. You can put it in the refrigerator until it is needed.
6. For the test, pour 250 ml of water into the pan, add 1 tsp. Sahara and 0.5 tsp salt, 100 g butter. Bring to a boil and boil for 3-4 minutes.
7. Sift 150 g flour into a separate container.
8. Quickly pour the sifted flour into a pan with butter and stir the dough until it becomes homogeneous.
9. After the dough has cooled (min. 40 minutes), one at a time add 4 eggs and beat well.
10. Place the dough in a cooking bag and put on a baking sheet, covered with oiled parchment. Leave between cakes space 3-4 cm.
11. Bake only in a well preheated to 200 ° oven 10 minutes, then reduce heat to 180 ° and bake another 30-35 minutes.
12. As time runs out, turn off the oven and open the door about 45 °, so cool the eclairs for about 30 minutes. Otherwise case they fall.
13. When the cakes have cooled, fill with a pastry bag with cream, you can just cut the eclair and fill it with cream ordinary spoon.

Keywords:

• choux pastry
• custard
• mascarpone
• eclair