Raspberry and Blueberry Eclairs

Delve into the rich and creamy texture of home-style eclairs.

Ingredients:

Choux pastry

• 150 g wheatflour

• 120 ml whole milk

• 125 ml water

• 100 g butter

• 4-5 eggs

• a sprinkle of salt

Raspberry Filling Cream

• 300 g mascarpone

• 100 ml liquid cream

• 70 g sugar

• 40 g grinded lyofile raspberry

Blueberry Filling Cream

• 300 g mascarpone

• 100 ml liquid cream

• 70 g sugar

• 40 g grinded lyofile blueberry

Combine the water, milk, butter and salt in a saucepan over heat, until the butter has melted.

Remove from heat to add the flour. Use a silicone spatula to incorporate the flour, then return the saucepan

to a medium-low heat for about 5 minutes or until the dough is smooth. Let the dough cool a little bit.

Transfer the dough to a bowl. Mix the dough in order to get all the air our. Then add one by one the eggs,

stirring continuously to form a glossy, smooth dough. Transfer the dough to a pipping bag. Pipe pastry dough

on one baking sheet at a time, spacing them as they will expand as they bake. Bake them in a preheated oven

at 190 degrees Celcius for 10 minutes and 20 more minutes at 180 degrees Celcius. Do not open the over,

otherwise the eclairs will collapse. Transfer the eclairs to a wire rack to cool completely.

For the raspeberry filling, combine 300 g mascarpone with liquid cream, sugar and grinded lyofile raspberry.

For the blueberry filling, combine 300 g mascarpone with liquid cream, sugar and grinded lyofile blueberry.

Place the filling cream to a pipping bag to cover the eclairs.

Decorate the filled eclairs with fresh raspberries and blueberries.