Mascarpone Mousseline Eclair
Ingredients
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Unit of Measurement
- Pate a Choux for Eclairs
- 660 g PreGel Éclair Mix-GF
- 820 g warm water 55°-60°C/131°-140°F
- Mascarpone Mousseline
- 450 g whole milk
- 125 g sugar
- 45 g PreGel Five Star Chef Hot Process Pastry Cream - 312078
- 50 g whole eggs
- 75 g egg yolks
- 40 g PreGel Mascarpone 30 Powdered Flavor - Italian Cream Cheese - 307028
- 50 g whole milk
- 125 g butter
- 125 g butter - softened
Method of Preparation
Instructions for Pate a Choux for Eclairs
- Combine warm water and PreGel Éclair Mix in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on medium speed for 10 minutes.
- Allow the dough to rest for 5-10 minutes.
- Pipe into desired shape. Spray heavily with water before baking.
- Bake at 175°C/347°F for about 30-45 minutes, in an open vent oven with medium fan speed.
- In a static oven, bake at 200°C/392°F for 25-30 minutes.
Instructions for Mascarpone Mousseline
- Heat the first measurement of milk and bring just to the boil.
- 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.
- Temper the hot milk into the above mixture.
- Return this mixture to the saucepan and cook over medium heat until thick. Make sure the product comes to a full boil.
- Remove from the heat and whisk in the first amount of butter.
- Cool to 20°C/68°F.
- Whip the second amount of butter until it is extremely light and fluffy.
- Fold the whipped butter into the cooled pastry cream.
- Whip this mixture until it is smooth and pipeable.
- Use as needed to decorate eclairs.