Cream puffs with chocolate glaze, stuffed with mascarpone cream and strawberries
Portata: Dessert
Difficulty: Easy
Preparation time: 40 min
The cream puffs (or choux pastry) is a pretty easy recipe, and is one of the basic traditional Italian cakes, pastries that can never be missing out on a beautiful tray. The Choux pastry is usually associated with desserts, but given its origin and type of mixture is also suitable with appetizers savory appetizers. Just use a cream cheese, or perhaps of mortadella and philadelphia ... whatever you want to use, just follow a simple rule: FILL IT up to POP THEM and eat them LIKE THERE's no tomorrow. The cream puffs when she bites should explode in your mouth.
Ingredients
For the cream puffs (for 10 people or 4 very yummy)
- 100 g butter
- 150 ml water
- 150gr plain flour
- A pinch of salt
- 240 g eggs (4 medium eggs)
For the filling
- 250 g mascarpone
- 10 strawberries
- 2 eggs
- 2 tablespoons sugar
For the icing
- 150 g dark chocolate
Instructions
- Put the water in a saucepan, add a pinch of salt and butter and melt over low heat, stirring occasionally.
- When the butter has melted, add the flour and continue to turn to combine ingredients.
- Continue for 10 minutes. You should get a soft dough, light yellow, which is detached from the walls.
- Remove from heat and let cool.
- Incorporate the eggs into the mixture, one at a time. The cream puff dough has no flavor itself and if so if you want you can add a few drops of vanilla essence or orange.
- When the dough is homogenous in a Pasty bag and tips.
- Grease and flour a baking sheet (if you want you can use parchment paper, but in general it is always better to avoid as it creates a thickness between the heat and the food)
- Positioned well Pasty bag and tips tip straight and stick to the Pan and mash without lifting the tip. This gives you the same precise bign & would; (avoiding strange shapes). Wet your finger and pull the upper malar (otherwise it will burn).
- Do not put them too close otherwise you will attack each other (leave about 3 cm).
- Bake at 180 degrees for 20 minutes without having to open the oven for any reason (otherwise itll help).
- In the meantime wash and puree the strawberries.
- Beat the egg yolks with the sugar until they feel no more scratching his whip.
- Add the mascarpone and filtered through a sieve the pulp of strawberries (leave a little aside that you'll use as decoration) and continue to spin.
- Whip the egg whites and add them to the cream, stirring from the bottom up not to dismantle the whites.
- Melt chocolate in a double boiler. When fully melted down to a minimum the flame but do not switch off, otherwise it will solidify
- Make a small incision to V above the cream puffs and fill the Pasty bag and tips and topped generously the stuffing (to understand the dose, you must see the cream that comes out).
- Dip just just this part in the melted chocolate.
- Ultimate by adding a drop of Strawberry pulp.
- Let rest in refrigerator until frosting is solidified and then finish off with the most beautiful: eat!
