INGREDIENTS:
Choux Pastry:
- 1/2 cup unsalted butter
- 1 cup water
- Pinch salt
- 1 cup all-purpose flour
- 4 eggs
- Botticelli Frying Oil
Italian Cream Filling:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- ½ cup mini chocolate chips
- Luxardo maraschino cherries
- Powdered sugar for dusting
PREPARATION:
- Place the butter, water and salt in a sauce pan and bring to a boil. Remove from heat and stir in the flour.
- Return to heat and cook, stirring constantly until a dough ball forms. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low until you no longer see steam coming off the dough. Mix in the eggs, one at a time, until fully incorporated.
- Transfer the dough to a piping bag with a large star tip. Cut parchment into 95-inch squares and pipe a 4-inch circle onto each piece. Place in the freezer while you heat up the oil.
- In a large, heavy-bottomed saucepan, heat at least 2 inches of Botticelli's frying oil to 350°F. Drop the choux pastries into the hot oil, parchment and all. After a minute, pull the paper away from the pastries with metal tongs. Fry for 2-3 minutes or until golden brown on each side. Remove from the oil and place on a cooling rack.
- Place the bowl of a stand mixer in the freezer while you gather your ingredients. Add the whipping cream, powdered sugar and vanilla to the bowl and whip on high until soft peaks form. With the mixer still running, add in the mascarpone, a little at a time, until fully incorporated and stiff peaks form. Stir in the chocolate chips by hand.
- Use a piping bag or large spoon to top the choux pastries with cream filling. Add a cherry to each one and dust with powdered sugar!