Mascarpone Mousseline Eclair

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Unit of Measurement

Method of Preparation

Instructions for Pate a Choux for Eclairs
  1. Combine warm water and PreGel Éclair Mix in the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix on medium speed for 10 minutes.
  3. Allow the dough to rest for 5-10 minutes.
  4. Pipe into desired shape. Spray heavily with water before baking.
  5. Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed.
  6. In a static oven, bake at 200°C/392°F for 25-30 minutes.
Instructions for Mascarpone Mousseline
  1. Heat the first measurement of milk and bring just to the boil.
  2. Whisk together the sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process). Add the whole eggs, egg yolks, PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) - 307028 and the second measurement of milk to this mixture.
  3. Temper the hot milk into the above mixture.
  4. Return this mixture to the saucepan and cook over medium heat until thick. Make sure the product comes to a full boil.
  5. Remove from the heat and whisk in the first amount of butter.
  6. Cool to 20°C/68°F.
  7. Whip the second amount of butter until it is extremely light and fluffy.
  8. Fold the whipped butter into the cooled pastry cream.
  9. Whip this mixture until it is smooth and pipeable.
  10. Use as needed to decorate eclairs.


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