Try these delightful Creamy Éclair with Mascarpone. The perfect creamy treat for any occasion. Try this version with delicious mascarpone! Click here for full recipe.

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Creamy Éclair with Mascarpone

The perfect creamy treat for any occasion. Try this version with delicious mascarpone!

1 hr

10 persons

Ingredients

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    Instructions

    • In a saucepan, combine the Emborg Unsalted Butter, water and salt over low heat until evenly mixed. Mix in the flour and continue cooking for 3 min.

    • Remove the mixture from the heat and let it cool down until 40 °C before transferring it to a mixing bowl.

    • Whip the mixture using a paddle attachment, adding in the eggs one at a time until evenly mixed.

    • Transfer the dough to a piping bag with a star nozzle. Pipe strips 10 cm long on a baking tray lined with a Silpat non-stick baking mat.

    • In a preheated oven, bake the éclair shell at 190 °C for 15 min and then at 170 °C for 25 min.

    • In a mixing bowl, whisk together the custard mix and Emborg Full Cream Milk until it forms a thick custard.

    • Add in the vanilla essence and Emborg Mascarpone, and mix for another 1–2 min. Transfer the cream to a piping bag and chill it.

    • Cut the éclair in half horizontally and pipe the cream onto one side of the éclair shell.

    • Close the éclair with the complementary half of the shell and sprinkle icing sugar on top.

    • Serve and enjoy!

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    emborg
    1 hr
    10 persons

    Creamy Éclair with Mascarpone

    The perfect creamy treat for any occasion. Try this version with delicious mascarpone!
    Creamy Éclair with Mascarpone - Emborg Malaysia



    10 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. In a saucepan, combine the Emborg Unsalted Butter, water and salt over low heat until evenly mixed. Mix in the flour and continue cooking for 3 min.

      • 2. Remove the mixture from the heat and let it cool down until 40 °C before transferring it to a mixing bowl.

      • 3. Whip the mixture using a paddle attachment, adding in the eggs one at a time until evenly mixed.

      • 4. Transfer the dough to a piping bag with a star nozzle. Pipe strips 10 cm long on a baking tray lined with a Silpat non-stick baking mat.

      • 5. In a preheated oven, bake the éclair shell at 190 °C for 15 min and then at 170 °C for 25 min.

      • 6. In a mixing bowl, whisk together the custard mix and Emborg Full Cream Milk until it forms a thick custard.

      • 7. Add in the vanilla essence and Emborg Mascarpone, and mix for another 1–2 min. Transfer the cream to a piping bag and chill it.

      • 8. Cut the éclair in half horizontally and pipe the cream onto one side of the éclair shell.

      • 9. Close the éclair with the complementary half of the shell and sprinkle icing sugar on top.

      • 10. Serve and enjoy!