Chocolate Mascarpone Eclairs

Description Chocolate Mascarpone Eclairs
Serves 8

Ingredients:

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
2 teaspoons granulated sugar
1 cup all-purpose flour
3-4 large eggs
2 cups Miceli Mascarpone Cheese
1 teaspoon Vanilla Sugar
1/3 cup granulated sugar
6 ounces semisweet chocolate, chopped
1 cup powder sugar
1/4 cup heavy cream
2 Tablespoons unsalted butter egg wash: egg yolk mix with water

To make the éclair shells preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, salt, and granulated sugar to a boil. Immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour and salt at once, and stir until all the flour is incorporated. Return the pan to the heat and cook, stirring for five minutes to evaporate some of the moisture. Place the prepared éclair dough into a mixer fitted with a paddle attachment. Mix at high speed to cool. With the mixer running add 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated. Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 3-inch long segments. Brush the surface of the dough with the egg wash. Bake 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 20 minutes more. Do not open the oven door too often during the baking. Remove the éclairs from the oven and place on a rack to cool completely. Prepare the filling by mixing together mascarpone, vanilla and sugar. Fill each éclair with a little of the whipped mascarpone cream, using a piping bag with a plain nozzle. Prepare the chocolate frosting by heating the cream and butter in a small sauce pan. Pour cream over the chopped chocolate, stir until smooth. With a flat spatula, smooth the icing over the top of each éclair and leave to rest in the refrigerator until set.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.