Creamy Éclair with Mascarpone

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.