These strawberry éclairs with whipped cream and mascarpone promise to bite into a cloud!
Preparation of the choux pastry A bit of flour, a bit of butter, water, and into the pot, gently heat over low heat and stir.
Adding eggs The magic trick is to add them one by one. With a gentle motion, crack the egg and fully incorporate it into the batter before repeating the same with the remaining egg.
Cooking After preheating the oven to 200 degrees, lower it to 180 degrees and bake for 40 minutes... attention food lovers, even if it makes you hungry, do not open the oven before the cooking time is up! It is even better to wait 10 minutes after cooking before opening it to prevent it from collapsing.
Preparation of the mascarpone whipped cream The creamy mascarpone meets the liquid cream in a very cold bowl. Sprinkle with a dusting of powdered sugar. Whip energetically and with love, until obtaining a light and irresistible whipped cream.
For serving, fill the éclairs with whipped cream and finish with a burst of freshness using ripe red strawberries. Enjoy your meal!
0 servings
4
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