L’éclair Façon Lpm Recipe
Choux Pastry with Coffee Cream, Crunchy Praline and Mascarpone Mousse
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Ingredients
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Mascarpone Mousse
Method
Preparation
- 1
Make the Choux Pastry
In a saucepan, combine water, butter, and salt. Bring to a boil, then add flour all at once. Stir until it forms a ball and pulls away from the sides. Let cool slightly, then add eggs one at a time, mixing until smooth. Pipe onto a baking sheet and bake at 200°C (400°F) for 25-30 minutes until golden and puffed.
- 2
Prepare the Coffee Cream
Soak gelatin sheets in cold water. In a bowl, whip the heavy cream until soft peaks form. In another bowl, combine espresso and sugar, heat until sugar dissolves, then add the softened gelatin. Let cool slightly, then fold into whipped cream.
- 3
Make the Crunchy Praline
In a saucepan, melt sugar until golden brown. Add hazelnuts and mix quickly, then pour onto a parchment-lined baking sheet. Let cool and harden, then break into pieces.
- 4
- 5
Assemble the Eclairs
Cut the choux pastries in half. Fill the bottom half with coffee cream, add a layer of crunchy praline, then top with mascarpone mousse. Place the top half back on and serve.
