This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
Chocolate Chantilly Cream For Profiteroles and Eclairs by Massy
Follow this recipe to make an onctuous and flavourful chocolate Chantilly cream for the filling of your profiteroles and eclairs pastries.
Filling for approximately 30 choux
You can find the recipe of the pate a choux here
Ingredients
150g whipping cream
150g mascarpone
5g of cacao powder
25g icing sugar
Steps
Whip all the ingredients together slowly until the mixer paddle makes mark in the cream
Use it straight away if your choux pastries are ready and cold or keep it in the fridge until using it
Tips
You can use the whisk instead of the paddle to have a more aerated and stiff chantilly.
Come to Mauderne's cooking classes to learn the tips and secrets about making chocolate choux pastries and profiteroles