receta eclair queso mascarpone quescrem

Mascarpone cream eclair


From the choux pastry:

165 g milk
165 g water
145 g butter
6 g salt
6 g sugar
188 g of flour
325 g eggs

Basil gel:

740 g of basil chlorophyll water
188 g tpt syrup
72 g modified potato starch

Quescrem mascarpone cream and olive oil:

355 g of Marcarpone Quescrem
400 g white coating
80 g Arbequina olive oil
160 g whole milk
5 g gelatin sheets


In the creamy Mascarpone and olive oil, make sure the mixture is well emulsified. This will provide a very creamy result.



Choux pastry:

Bring the milk, water, butter, salt and sugar to a boil. Add the flour and scald until it comes away from the walls. Put the dough in the mixer with the paddle attachment and add the eggs little by little. Put the dough in a piping bag with a large smooth nozzle and pour long strips on silicone paper. Cook at 190 ºC 25 min. with the flue closed and 10 min. with the flue open.



Heat the milk to boiling point, add the previously hydrated gelatine leaves. Strain the mixture through a sieve, pour the hot milk over the topping and emulsify the mixture. Then add Marcarpone Quescrem and mix with a turmixer. Add the oil in fine threads and emulsify with tumix. Store in refrigerator at +4 ºC for a minimum of 24 hours before use.



Blend the mixture with a blender until a light cream texture is obtained.


Cut off the top of each eclair with a serrated knife. Fill with a little Quescrem creamy Quescrem and olive oil. Then, using a piping bag, cover with basil gel. Finish by filling the eclair with Quescrem creamy Quescrem and olive oil, making it stand out. Garnish with fresh raspberries and basil sprouts.

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