Peaches & Mascarpone Cream Eclairs with Amaretti Crumble & Caramel (adapted from Gourmet 2007)
mascarpone whipped cream
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.
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.
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.
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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