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Home / Mascarpone Mousseline Eclair

Mascarpone Mousseline Eclair

Mascarpone Mousseline Eclair


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Pate a Choux for Eclairs
  • Mascarpone Mousseline

Pate a Choux for Eclairs

240g (8.5oz)
3.5g (1.2oz)
3.5g (1.2oz)
112g (4.0oz)
126g (4.4oz)
240g (8.5oz)

Method of Preparation

  1. Bring to boil the milk, sugar, salt and butter.
  2. Sift the flour and add to boiling milk off the stove.
  3. Continue to cook on low heat for one minute.
  4. Transfer the panade to the mixer and cool slightly on low speed using the paddle.
  5. Slowly add the eggs to the panade.
  6. Pipe right away into desired shape.
  7. Bake at 149°C/300˚F with the vent open for about 30 minutes or until golden brown and dry on the inside.

Mascarpone Mousseline

450g (15.9oz)
125g (4.4oz)
45g (1.6oz)
50g (1.8oz)
75g (2.6oz)
40g (1.4oz)
50g (1.8oz)
125g (4.4oz)
125g (4.4oz)

Method of Preparation

  1. Heat the first measurement of milk and bring just to the boil.
  2. Whisk together the sugar and . Add the whole eggs, egg yolks, 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.