Eclairs (fillings)

Name: Eclairs (fillings)
Yield: 18 servings
Cuisine: British
Ingredients: 125 g mascarpone; 1 oranges; 10 g white sugar; 50 g fresh pomegranate seeds; Pomegranate molasses; 1/2 tsp cornstarch; 140 ml double cream; 30 g sugar; 2 tsp instant coffee; 1/4 tsp Cardamom powder; 1/4 tsp cinnamon powder; 20 g white sugar; 140 ml double cream; 50 g good quality dark chocolate; 50 g good quality milk chocolate; 50 g white chocolate; 5 g Chopped pistachios

Saj @cook_23930268

London

1. Orange, mascarpone and whites chocolate
2. Pomegranate cream and dark chocolate
3. Spiced coffee cream and milk chocolate with pistachios

Each filling quantity will fill 6 eclairs

1. Orange, mascarpone and whites chocolate
2. Pomegranate cream and dark chocolate
3. Spiced coffee cream and milk chocolate with pistachios

Each filling quantity will fill 6 eclairs

Saj @cook_23930268

London

1. Orange, mascarpone and whites chocolate
2. Pomegranate cream and dark chocolate
3. Spiced coffee cream and milk chocolate with pistachios

Each filling quantity will fill 6 eclairs

1. Orange, mascarpone and whites chocolate
2. Pomegranate cream and dark chocolate
3. Spiced coffee cream and milk chocolate with pistachios

Each filling quantity will fill 6 eclairs

Saved

Ingredients

18 servings

Orange and mascarpone
125 gmascarpone
1oranges
10 gwhite sugar
Pomegranate and dark chocolate
50 gfresh pomegranate seeds
Pomegranate molasses
1/2 tspcornstarch
140 mldouble cream
30 gsugar
Spiced coffee and milk chocolate
2 tspinstant coffee
1/4 tspCardamom powder
1/4 tspcinnamon powder
20 gwhite sugar
140 mldouble cream
Chocolate toppings
50 ggood quality dark chocolate
50 ggood quality milk chocolate
50 gwhite chocolate
5 gChopped pistachios

Saved

Steps

1

Orange and mascarpone filling - put the mascarpone in a bowl, add the juice and rind of 1 orange and mix the mixture with a fork well. Add the sugar to the mix and incorporate well. Add more if you like it sweeter.
2

Melt the white chocolate in the microwave. This will be used for the topping. Grate some orange rind as a garnish and keep it in a bowl.
3

Pipe the mascarpone mixture into the choux pastry. Please see my recipe for choux pastry on my cookpad. Once the mixture is filled in the choux, take a teaspoon of the melted white chocolate and cover the top of the eclair. While it is still melted, sprinkle some orange rind on top as a decoration. This eclair is now done!
4

Pomegranate and dark chocolate filling - firstly make a pomegranate coulis. Take the fresh pomegranate seeds and 10 grams of sugar and bring to a boil in a pan. As the pomegranate starts to release some liquid, add in the cornstarch and keep stirring. When this coulis is ready, strain the seeds out and keep the liquid in a bowl and let it cool down. I put it in a bowl of cold water to cool it down faster.
5

With an electric whisk, whisk the double cream, remaining sugar, pomegranate coulis and 1 or 2 teaspoons of pomegranate molasses (depending on how tart you like it) until it forms soft peaks. Add more sugar if you like it sweeter too. The pomegranate filling is now ready.
6

In a separate bowl, melt the dark chocolate for topping and keep some fresh pomegranate seeds in a bowl for the garnish. Pipe the pomegranate cream into the empty eclairs and then cover the top of the eclairs with dark chocolate and while it is still runny, add a few fresh pomegranate seeds to garnish.
7

Spiced coffee filling - make a thick coffee paste by adding a little bit of water to the instant coffee. Add the cardamom and cinnamon to the paste. Let this paste cool down.
8

With an electric whisk, whisk the double cream, sugar and coffee mixture together until it forms soft peaks. Add more sugar if you prefer it sweeter.
9

In a separate bowl, melt some milk chocolate. Pipe the mixture into the empty eclairs and cover the tops of the eclairs with the milk chocolate. While it is still runny, sprinkle some chopped pistachios as a garnish.