Praline Choux Ring With Mascarpone Cream - cooking recipe

Ingredients
    1/4 cup butter
    3/4 cup all-purpose flour, sifted
    3 None medium eggs
    1/2 cup sugar
    2.5 oz blanched almonds, toasted
    1 cup mascarpone cheese
    2/3 cup heavy cream
    3.5 oz raspberries
    1 None nectarine, stoned and cut into thin wedges
    3.5 oz cherries, pitted
    3.5 oz seedless grapes
    None None Powdered sugar, to dust
Preparation
    Preheat oven to 400\u00b0F. Grease a baking sheet. Melt butter in a pan with 1 cup water. Bring to a rolling boil, remove from heat and quickly add flour. Beat well with a wooden spoon until mixture forms a soft dough and leaves the sides of the pan clean. Cool slightly.
    Gradually add the eggs, beating well between each addition, until mixture is smooth and glossy. Place tablespoonfuls of the mixture on the baking sheet, just touching each other, in a circle approximately 8 inches in diameter. Bake for 35 minutes until well risen, golden and crisp. Slit pastry sides in several places and return to oven for 5 minutes to dry out. Transfer choux ring to a wire rack, cool slightly, cut in half horizontally and allow to cool completely.
    To make the praline, evenly sprinkle sugar over a foil-lined broiler pan. Place under a preheated medium broiler for 15-20 minutes, tilting the pan occasionally, until the sugar melts and forms a golden caramel. Remove from the grill, quickly sprinkle with the almonds and leave to cool and set. Crush praline with a rolling pin and set aside.
    To make filling, mix together mascarpone and cream and use to fill choux ring with half the fruits and praline. Sprinkle remaining fruit and praline over top and dust with powdered sugar.

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