Happiness éclair cake

Name: Happiness éclair cake
Ingredients: 125 ml oil; 225 ml water; 1 teaspoon salt; 125 g flour; 3 large eggs; 500 g raspberries; 150 g granulated sugar; 200 g mascarpone; 100 g icing sugar; 100 g white chocolate; 200 ml whipping cream (30% fat); 50 g white chocolate; 12 raspberries; 5 g mint leaves

Dessert - Happiness éclair cake by Marioara C. - Recipia

Happiness éclair cake has three choux pastry layers and eight little choux puffs, baked at 180°C. This éclair cake brings together mascarpone cream with raspberry jelly and white chocolate cream with whipped cream, then is finished with filled choux puffs and a delicate chocolate decoration. I serve it chilled, cut into small slices so the layers stay together. Preparation: 35 minutes. Cooking: 53 minutes. Resting: 65 minutes. Total time: 153 minutes. Serves: 12. Approximately 440 kcal and 5 g protein per serving.

Ingredients

For the layers and choux puffs

125 ml oil
225 ml water
1 teaspoon salt
125 g flour
3 large eggs

For the cream

500 g raspberries
150 g granulated sugar
200 g mascarpone
100 g icing sugar
100 g white chocolate
200 ml whipping cream (30% fat)

For decorating

50 g white chocolate
12 raspberries
5 g mint leaves

Preparation

1. Put 225 ml water, 1 teaspoon salt and 125 ml oil in a saucepan. Boil for 5 minutes, until bubbling, then take the pan off the heat and stir in 125 g flour all at once. Leave the dough to cool for 10 minutes. 2. Beat in 3 large eggs, one at a time, mixing vigorously after each addition. The dough should be glossy and hold its shape. 3. On a baking tray lined with baking paper, pipe 3 round layers, 20 cm in diameter, and 8 little choux puffs. Put the tray in the preheated oven, lower the temperature to 180°C and bake for about 20 minutes, until golden. Leave the layers and puffs to cool for 30 minutes; if they do not all fit on the tray, bake them in batches. 4. Boil 500 g raspberries with 150 g granulated sugar for 10 minutes. Strain well through a sieve, then boil the syrup for another 12 minutes, until it starts to thicken. Leave it to cool for 20 minutes. 5. Beat 200 g mascarpone with 100 g icing sugar, then mix in the cooled raspberry syrup. 6. Melt 100 g white chocolate in a bain-marie for 3 minutes. Whip 200 ml whipping cream until firm, then mix it with the melted chocolate. Combine the mascarpone cream with the chocolate and whipped cream mixture. 7. Divide the cream into 4 equal portions. Use one to fill the 8 choux puffs, then layer the 3 pastry discs with the other 3 portions of cream. Arrange the filled puffs on top, along with 12 raspberries and 5 g mint leaves. 8. Melt 50 g white chocolate in a bain-marie for 3 minutes and pipe it onto baking paper. Leave it to cool for 5 minutes, attach the decoration to the cake, and peel off the paper once it has set.

Notes

Frozen raspberries can go straight into the saucepan in the same amount; because they contain more water, the syrup may need a few extra minutes to thicken. Sometimes the jelly still seems thin after cooling; boil it for longer before mixing it with the mascarpone. The dough should be just warm when you start adding the eggs, otherwise they may cook against the sides of the bowl. I cut the cake into small slices and serve it with unsweetened coffee. You can leave out the mint without changing how the cake is assembled. The pastry layers contain gluten and eggs, and the cream contains dairy. The cake keeps covered in the fridge for up to 3 days; the baked shells can be stored separately in a dry container until the next day.