Marbled raspberry mascarpone puffs

marbled raspberry mascarpone puffs
20 Item
1H 10M


Choux pastry
Mascarpone cream
Raspberry glacé icing


1.Preheat oven to 220°C/425°F. Grease oven trays.
2.To make choux pastry: combine the water, butter and sugar in medium saucepan and bring to the boil. Add flour, beat with wooden spoon over heat until mixture comes away from base of pan. Transfer pastry to medium bowl, beat in two of the eggs, one at a time. Whisk remaining egg with a fork, beat enough of the egg into the pastry until it becomes smooth and glossy but will hold its shape.
3.Drop level tablespoons of pastry, about 5cm (2-inch) apart, on trays.
4.Bake 10 minutes. Reduce oven to 180°C/350°F and bake 15 minutes. Using serrated knife, split puffs in half, remove any soft centres, return to trays, bake further minutes or until puffs are dry. Cool on trays.
5.Meanwhile, make mascarpone cream. To make beat cream cheese and mascarpone in small bowl with electric mixer until smooth. Fold in cream, then jam for marbled effect.
6.Next make raspberry glacé icing. Push raspberries through fine sieve into small heatproof bowl, discard seeds. Sift icing sugar into bowl with raspberry puree, stir in butter and enough of the water to make a thick paste. Place bowl over small saucepan of simmering water, stir until icing is spreadable.
7.Spoon mascarpone cream into pastry bases, top with pastry tops. Drizzle puffs with icing, top with raspberries.

To decorate allow for another 200 grams (6½ ounces) fresh raspberries


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