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.

Recipes Chef Massy Recipes Chef Massy

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.

Cacao for the chocolate Chantilly Cream

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

  1. Whip all the ingredients together slowly until the mixer paddle makes mark in the cream

  2. 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

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