Choux pastry rectangle with mascarpone-currant cream

Name: Choux pastry rectangle with mascarpone-currant cream
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 75 ml Milk; 45 g Butter; 1 pinch Salt; 120 g Flour; 3 Eggs (size M); 2 sheets Gelatine; 250 g Mascarpone; 200 g Whole milk yoghurt; 50 g Sugar; 1 glass (340 g) red currant jam; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

75 ml Milk
45 g Butter
1 pinch Salt
120 g Flour
3 Eggs (size M)
2 sheets Gelatine
250 g Mascarpone
200 g Whole milk yoghurt
50 g Sugar
1 glass (340 g) red currant jam
baking paper

Directions

1
Bring milk, 75 ml water, butter and salt to the boil in a saucepan. When the fat is completely melted, add flour all at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump.
2
Place in a bowl and immediately stir in 1 egg. Leave to cool for about 10 minutes. Stir 2 eggs bit by bit into the dough.
3
Pour the dough into a piping bag with a medium perforated spout. Spray the choux pastry in strips onto a baking tray lined with baking paper to form two rectangles (approx. 10 x 30 cm). In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
4
manufacturer) Bake for 15-20 minutes. Remove from the oven and allow to cool.
5
Soak gelatine in cold water. Cover 1 choux pastry rectangle with a rectangular cake frame (or make a frame from aluminium foil). Mix mascarpone, yoghurt and sugar to a smooth cream.
6
Squeeze out the gelatine, dissolve and stir in 5 tablespoons of the Mascarpone Cream. Stir the gelatine into the remaining mascarpone cream. Stir in 3/4 of the jam slightly striped and smooth it down on the choux pastry base.
7
Place the second choux pastry base on top as a lid and chill for about 2 hours.
8
Remove the choux pastry from the frame and decorate with the remaining jam.