Fig and Mascarpone Puffs



  • For the choux pastry:
    • 250ml cold water
    • 125g butter, cubed
    • 140g cake flour
    • Pinch of salt
    • 4 large eggs
  • For the filling
    • 2 x tubs Mascarpone Cream
    • 2ml vanilla paste or essence
    • 120ml icing sugar
    • 50ml red fig jam
  • 70g white chocolate, melted


  1. In a thick bottomed pan, bring the water and butter on a medium heat until the butter melts.
  2. Add the flour and salt, then stir until the mixture forms a ball and leaves the sides of the pan.  
  3. Remove from the heat, and leave to cool until slightly warm.
  4. Pre-heat oven to 200 degrees Celsius
  5. Beat the eggs into the mixture, one at a time, and beating well after each addition.  
  6. Pipe the dough onto a greased baking tray leaving enough room in between.
  7. Bake for 10 minutes then reduce the temperature to 180 degrees Celsius and bake for 20 minutes.
  8. Switch off the oven and leave to cool in the oven.
  9. Now prepare the filling
    1. Place the cream and vanilla into a mixing bowl, then whisk while gradually adding the icing sugar.
    2. Continue whisking the cream until stiff.  
    3. Stir the fig jam into the cream.
    4. Slice through the puff and fill with cream.  
  10. Drizzle white chocolate over the pastry to garnish.