Maître Choux’s Strawberry, Basil and Mascarpone Éclairs
If you love French baking, you're bound to fall for these very grown up éclairs
For the choux pastry100ml water 100ml whole milk 85g unsalted butter ½ tsp salt (optional) 1 level tsp caster sugar 120g white pastry flour 1 level tsp Maille Dijon Originale mustard 4 medium free-range eggs
For the mascarpone cream filling120g caster sugar 50ml water 5 free-range egg yolks 80g whipped cream 4 tbsp Maille Dijon Originale mustard 500g mascarpone For the strawberry compote: 125g strawberries, finely chopped 80g sugar ¼ vanilla pod the juice of ½ lemon
- To make the choux pastry, first preheat the oven to 180C/350F/Gas 4. Next, combine the water, milk, butter, salt and sugar and bring to the boil. Add the flour while stirring. Bring to a moderate heat for three minutes so the water evaporates and remove from the heat. Add the Maille Dijon Originale mustard and the eggs little by little and beat in well until smooth. Pipe the mixture on a baking tray, forming lines of approximately 10cm (4 in) and place in a fan oven for 27 minutes.
- Now make the filling: Mix the sugar and water and cook as a syrup until it reaches 120C/250F. Place the egg yolks in a mixing bowl and slowly whisk in the syrup. Whip the mixture in the mixer until you get a nice, smooth sabayon. Combine the whipped cream and the Maille Dijon Originale mustard. When the sabayon mixture reaches 15C/60F, add the mascarpone and the mustard mix and stir to combine.
- To make the strawberry compote, chop the strawberries and blend them with a hand blender. Mix all ingredients together, add to a pan and bring to the boil. Keep cooking for five minutes on a constant boil. Stir constantly, then take the pan off from the heat and add the lemon juice. Cool the mixture in the fridge before use.
- Now you're ready to assemble the éclairs. Pipe both mixtures in the éclairs and decorate with fresh strawberries and basil to finish.