Saturday, June 27, 2015

Strawberry Mascarpone choux cream


 Well, I still have a lot of strawberries in the fridge, ^^, I just can't help buying them each time that I see. 


This red little jewel is at its best, it's the meaning of fruits in its season, now it's the right time to use. I think about many things to make, but I can't forget that I don't have all the ingredients and equipments. So I have to make something that use less resources, haha. 
Making choux pastry is one of easy thing that you can do without a lot of equipment. Egg, flour, butter and water, all these basic element can turn it to something magical (esp. for me, haha). You don't even need the piping bag, spoon it onto the sheet pan is great option too. 
I paired the strawberry with mascarpone and Pimm's liqueur, you can use more or less (or even omit it and add vanilla extract instead), depends on your taste. But for me it's a good companion to any kinds of berry. 
After mixing the filling, refrigerate it will set the cream slightly, but after assemble serve it immediately will prevent the choux to be soaked with the filling.





Strawberry Mascarpone choux cream
Makes 6-7 choux pastries


Choux pastry
90g ........................... Water
40g ........................... Unsalted butter
................................... A pinch of salt
50g .......................... Cake flour
2 .............................. Eggs (You will use more or less)

Filling
250g ........................ Mascarpone cheese
2 .............................. Egg yolks
2 .............................. Egg whites
50g .......................... Granulated sugar
1-2tbsp .................... Pimm's liqueur (depends on your taste ^^)

12-16 ....................... Fresh strawberries


Preheat the oven to 250°C
Sift the flour and set aside.
Line the sheet pan with baking paper. 

   Bring water, butter and salt to a boil. 
 Remove from heat, add flour all at once, blend well, stir vigorously with a wooden spoon until mixture no longer sticks to pan and forms into a ball.


 Reduce heat to low and return pan to stove, beating for 2-3 minute Remove from heat. 

 Whisk in eggs one at a time (a little at a time, you might not need all of them).  


 When the batter is smooth and glossy, test with your finger, you will be able to stretch it.

 Fill a pastry bag with the pastry and squeeze the pastry to make 12.5x 2.5 cm éclairs on to the prepared baking sheets allowing space for them to rise separately.


Lower the heat to  the oven to 200°C. Put the choux pastry into the oven and bake for 20 minutes or until they start to brown.
Lower the heat to  the oven to 180°C. and bake for 10-15 minutes more or until they are puffed, golden and firm.
*I have my oven door maintained open with a wooden spoon for the last 5 minutes).
Let the choux cool completely before filling it.


 Beat egg yolks and 25g of the sugar in a large bowl. Add the mascarpone and Pimm's liqueur, mixing gently until just combined.
Note from dailydelicious: When mixing the cheese and egg, folding by using the spatula is the better way to smoothen the cheese without breaking down the fat.

Beat egg whites with 25g of the sugar in a medium bowl until medium stiff peaks form. Using a large metal spoon or rubber spatula, gently fold egg whites into the mascarpone mixture.
Refrigerate for 1 hour before using.

Assemble:
Cut the top of the choux pastry and spoon the cheese filling into the center, place the strawberries on the filling, serve immediately.



Strawberry Mascarpone choux cream

2 comments:

  1. what pretty little pastries! I haven't used choux in so long, I really ought to try it out again.

    ReplyDelete

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