Choux pastry dessert with mascarpone cream and cherries in jelly

Name: Choux pastry dessert with mascarpone cream and cherries in jelly - Aurelia N.
Ingredients: For the choux pastry: 250 ml water; 120 g butter (82% fat); 180 g flour; 4 eggs; salt. For the mascarpone cream: 250 g mascarpone; 200 ml whipping cream; 1 tablespoon powdered sugar; lemon juice. For the cherry jelly: 1 jar (420 ml) cherries in syrup; 1 tablespoon cornstarch.

Dessert - Choux pastry dessert with mascarpone cream and cherries in jelly by Aurelia N. - Recipia

Delicious Choux Pastry Recipe with Mascarpone Cream and Sour Cherry Jelly Spring brings joy and color to our souls, and today, with an inspiring mărțișor, I invite you to prepare a dessert that will make your heart leap with happiness: choux pastries filled with aromatic mascarpone cream and sour cherry jelly. These cream puffs are not only easy to make but also very versatile, as they can be filled with various creams or fruits, depending on your preferences. Let's embark on this culinary adventure! Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 15 choux pastries Ingredients For the choux pastry: - 250 ml water - 120 g butter (82% fat is ideal) - 180 g flour - 4 eggs - A pinch of salt For the mascarpone cream: - 250 g mascarpone - 200 ml whipping cream - 1 tablespoon powdered sugar - Juice of one lemon For the sour cherry jelly: - 1 jar of 420 ml sour cherries in syrup - 1 tablespoon cornstarch Step by Step 1. Preparing the Choux Pastry: - In a pot, add water, diced butter, and a pinch of salt. Place the pot over medium heat and wait for it to boil. - Once the water boils, remove the pot from heat and add all the flour in one go. Stir vigorously with a wooden spoon until the mixture becomes homogeneous and pulls away from the sides of the pot. - Place the pot back on the heat and continue stirring for a few minutes until the dough becomes slightly elastic and dries out a bit. 2. Cooling the Dough: - Let the dough cool for a few minutes, then add the eggs one at a time. You can mix with a spoon or use a mixer, but make sure each egg is well incorporated before adding the next. - The mixture should be soft but firm enough to hold its shape. 3. Forming the Choux Pastries: - Prepare a baking tray with parchment paper. Using a star-shaped piping bag, form choux pastries the size of a walnut, leaving space between them as they will puff up while baking. - With this recipe, you should get about 15 choux pastries. 4. Baking: - Preheat the oven to 210 degrees Celsius. Place the tray in the oven and bake for 20 minutes, then reduce the temperature to 180 degrees Celsius and let them bake for another 20 minutes. - Finally, turn off the oven and let the choux pastries cool inside to prevent them from collapsing. 5. Preparing the Mascarpone Cream: - In a bowl, whip the cream until it becomes slightly firmer, then add the powdered sugar and mascarpone cream. Gradually add the lemon juice, mixing gently until the cream is smooth and creamy. 6. Preparing the Sour Cherry Jelly: - Drain the syrup from the jar of sour cherries (about 200 ml) and mix it with the cornstarch in a saucepan. Place the mixture over low heat and stir continuously until the jelly thickens. - Add the cherries and let the jelly cool, ensuring it remains fluid for easy use. 7. Assembling the Choux Pastries: - Cut the top off each choux. Fill each pastry with sour cherry jelly, then add the mascarpone cream on top. You can also add a little jelly on top for an attractive appearance. Practical Tips - Ingredients: Make sure the butter is at room temperature to melt evenly in the water. Use fresh eggs, as they help achieve an airy texture. - Baking: Do not open the oven door during baking, as temperature variation can affect the puffiness of the choux pastries. - Variations: You can experiment with different flavors for the mascarpone cream by adding vanilla or cocoa for a distinct taste. - Serving: These choux pastries can be served alongside a fragrant coffee or fruit tea for a pleasant contrast of flavors. Nutritional Benefits Choux pastries are a relatively light dessert with a moderate calorie content, and the mascarpone filling provides a good amount of protein and calcium. Sour cherries, rich in antioxidants and vitamins, contribute to a healthy immune system and offer a delicious taste. Frequently Asked Questions - Can I use other fruits for the jelly? Absolutely! You can experiment with strawberries, raspberries, or peaches, adapting the recipe according to the season. - What is the best way to store the choux pastries? They are most delicious fresh, but can be stored in an airtight container for 1-2 days. Filling is ideally done just before serving. These choux pastries with mascarpone cream and sour cherry jelly are a true treat for the taste buds and are perfect for enjoying with family or friends. So put on your apron, prepare your ingredients, and let your creativity shine! Enjoy!

Choux pastry dessert with mascarpone cream and cherries in jelly

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