Mascarpone cream puffs with raspberry jam insert

Easy - 15 Min

Type of dish : Dessert
Difficulty: Easy
Preparation time: 15 min
Cooking time: 25 min
Region: France
Cost: €9.49

Recipe suggested by Maison Perrotte. Thank you very much!

We're delighted to share with you an original culinary creation, unveiled during our recent appearance on France 2's Télématin in November 2022.

Prepare to succumb to an exceptional taste experience with our exquisite recipe for Cabbage with Mascarpone Cream and Raspberry Jam Insert.

Each bite of this Cabbage with Mascarpone Cream is a gourmet surprise, with its melting heart of Raspberry Jam.

The combination of the lightness of the cabbage, the richness of the mascarpone cream and the fruity explosion of the raspberry creates a symphony of flavors that will amaze your taste buds.

Ingredients

(8 large cabbages)

Choux pastry :

250g water
125g butter
2g salt
150g flour
4 eggs

Mascarpone cream:

230g 35% M.F. liquid cream
35g powdered sugar
150g mascarpone
1 vanilla pod

Insert: 1 jar Meeker raspberry jam

Preparation

For the choux pastry :

Preheat oven to 180°c.

Bring the water, butter and salt to the boil in a saucepan.

At the first boil, remove the pan from the heat.

Pour in the flour in a lump, then dry out the mixture with a mixer until it comes away from the sides completely.

Add the eggs one at a time, taking the time to incorporate each egg into the dough in its entirety.

The resulting dough should be smooth and homogeneous, but not liquid.

Put the dough in a pastry bag and poach it on a sheet of baking paper (make circles of the desired size) and place in the oven for about 25min.

For the mascarpone cream :

Pour the cold cream, mascarpone, powdered sugar and vanilla into a bowl.

Whip until creamy (the texture should be light).

Dressage :

Cut your cabbage in half horizontally.

Poach your mascarpone cream, leaving a small hole in the middle with a spoon. Top with a teaspoon of Meeker raspberry jam and close with the top of the cabbage.