The end of July is in the sign of currants. Originally, I wanted to make something with blackberries, but my journey into a forest failed and I ended up with about 5 blackberries in my bucket. Hopefully, they will be ripe next week. Currants have to be enough until then, specifically red currants, because white and black currants were destroyed by robins. So red currants ended up in a cake, and White chocolate red currant éclairs are here. For those who don´t know terminology, éclairs are French desserts made from choux pastry. You can use even sourer currants in these éclairs, since there is white chocolate filling with sugar. Filling is really sweet, but it is not a problem at all because sweet taste of filling is in balance with sour currants. Personally, I´m not a currant person, mainly because of their sourness, but they´re perfect combination with this sweet chocolate filling.
- 500 ml water
- 135 ml oil
- 200 g all purpose flour
- 7 eggs
- Filling:
- 500 g mascarpone
- 400 ml whipping cream
- 200 g white chocolate
- 150 g icing sugar
- 1 ½ gelatin powders (30 g)
- Water
- Red currants
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Cook water with oil. When it starts to boil, add flour. Beat quickly until you get smooth, almost white dough that comes away from the sides of the pot. Set it aside.
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Let it cool a bit, for about 20 – 25 minutes, add and beat whole eggs, one by one.
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Put dough into piping bag and form straight, 10 cm long lines on baking paper. 1 éclair will consist of 1 separate or 2 connected lines, it depends on the width you want.
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Bake on 220 degrees for first 5 minutes, then lower temperature to 180 degrees and bake for another 20 – 25 minutes. Do not open oven during baking.
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Take them out of oven, let them cool a bit. Cut them in two halves and fill them with filling.
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Filling:
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Whip whipping cream. Incorporate mascarpone and sugar.
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Melt chocolate in water bath.
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Prepare gelatin powders according to directions – mix it with a few tablespoons of water and let it melt. Then incorporate a few tablespoons of chocolate, stir well and pour gelatin mixture into the rest of chocolate.
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Pour chocolate and gelatin into whipping cream mixture and stir well. Let it cool and get firm. In the case of lumps in filling, use a hand blender.
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Put filling into piping bag and fill the bottom part of baked éclair with it.
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Put red currants on filling and place second, top part of éclair on the top of filling and currants.
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