507711655-Opera-Patisserie-Cedric-Grolet-1

2 tablespoons (30 g) mascarpone cheese
3 tablespoons (45 g) kirsch
For the caramel
½ cup (100 g) superfine sugar
2¼ teaspoons (10 g) glucose powder
For the choux paste
Make a choux paste following the directions on this page.
For the kirsch pastry cream
Make a pastry cream following the directions on this page, adding
the kirsch at the end. Transfer to a pastry bag fitted with a ¼-inch (6-
mm) plain tip.
For the caramel
In a saucepan, heat the superfine sugar and 3 tablespoons (40 g) of
water with the glucose until it turns into a dark caramel.
For assembly and finishing
Preheat the oven to 360°F (180°C). Transfer the choux paste to a
pastry bag fitted with a ½-inch (12-mm) fluted tip and pipe 5½-inch
(14-cm)-long teardrops onto a baking sheet lined with parchment
paper. Bake in the oven for 25 minutes.
Remove from the oven and let cool for 10 minutes. Using the pastry
bag, prick the cooked choux pastry from below and fill with kirsch
pastry cream. Then, using a knife, prick it from below to pick it up
and coat half in the caramel. Drain slightly.