Ingredients
- For the choux pastry:
- 250ml cold water
- 125g butter, cubed
- 140g cake flour
- Pinch of salt
- 4 large eggs
- For the filling
- 2 x tubs Mascarpone Cream
- 2ml vanilla paste or essence
- 120ml icing sugar
- 50ml red fig jam
- 70g white chocolate, melted
Method
- In a thick bottomed pan, bring the water and butter on a medium heat until the butter melts.
- Add the flour and salt, then stir until the mixture forms a ball and leaves the sides of the pan.
- Remove from the heat, and leave to cool until slightly warm.
- Pre-heat oven to 200 degrees Celsius
- Beat the eggs into the mixture, one at a time, and beating well after each addition.
- Pipe the dough onto a greased baking tray leaving enough room in between.
- Bake for 10 minutes then reduce the temperature to 180 degrees Celsius and bake for 20 minutes.
- Switch off the oven and leave to cool in the oven.
- Now prepare the filling
- Place the cream and vanilla into a mixing bowl, then whisk while gradually adding the icing sugar.
- Continue whisking the cream until stiff.
- Stir the fig jam into the cream.
- Slice through the puff and fill with cream.
- Drizzle white chocolate over the pastry to garnish.