Peaches & Mascarpone Cream Eclairs with Amaretti Crumble & Caramel

Peaches & Mascarpone Cream Eclairs with Amaretti Crumble & Caramel (adapted from Gourmet 2007)  

choux pastry

  • 6 tablespoons unsalted butter
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs

peach crumble

  • 4 cups diced peaches
  • 1 tbs honey
  • 1 tbs cornstarch
  • 1 tsp minced mint
  • 10 amaretti cookies
  • 6 tablespoons whole natural almonds
  • 4 tablespoons unbleached all purpose flour
  • 3 tablespoons sugar
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
mascarpone whipped cream
  • 8 oz mascarpone cream
  • 1 cup heavy whipping cream
  • 2 tbs of sugar
  • 1 tsp vanilla

choux pastry:

Preheat oven to 425°F with rack in upper third. Line a large baking sheet with parchment paper.

Heat a small heavy bottom sauce pan over high heat, combine butter, water and salt, stirring until butter is melted.  Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Slowly add beaten eggs, beating well with an electric mixer at high speed.

Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.

Bake éclairs 15 minutes, until golden, puffed, and crisp, turn oven off and leave éclairs about another 15 minutes.  Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.

Can be made a day ahead, store in a resealable plastic bag or air tight container.

peach crumble:

Combine cookies, almonds, flour, and sugar in processor. Pulse until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Pulse crumble mixture until moist clumps form.

In a small bowl combine peaches, cornstarch, honey and mint, mix until well combined.  Transfer peaches to a 9 x 9 baking sheet sprayed with non-stick spray, top peaches with amaretti cookie crumble.

Bake in heated oven at 350 degrees for 30 minutes or until brown and crisp, set aside to cool.

mascarpone cream:

In the bowl of a stand mixture combine 8 oz of mascarpone cream, 1 cup of heavy whipping cream 2 tbs of sugar and 1 tsp of vanilla. Beat at high speed until thick and creamy.

Can be make a day ahead, cover and store in refrigerator. 

Assemble éclairs:

Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peach crumble, then cover with top halves of éclairs. Drizzle plates with caramel sauce.

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