Delicious Honeysuckle Éclairs with Mascarpone Cream

Start by combining the honeysuckle and inverted sugar in a blender or food processor. Blend until smooth, and then add the cream.

Mix everything well and transfer it to a saucepan. Heat the mixture gently over medium heat, stirring constantly, until it thickens slightly. After that, let it cool before using it in the éclairs.

In a mixing bowl, combine the mascarpone cheese and heavy cream. Whisk the mixture until it becomes light and fluffy. This should take about 5 minutes.

Add the vanilla extract and continue whisking until the cream holds soft peaks. Ensure not to overwhip.

In a saucepan, combine the water and butter. Bring to a boil, and then reduce the heat. Once the butter has melted, remove the pan from heat and add the flour and salt.

Stir vigorously until a dough forms and pulls away from the sides of the pan. Allow it to cool slightly before adding the eggs, one at a time, mixing until fully incorporated after each addition.

Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Pipe the dough onto a lined baking sheet, forming long strips for the éclairs.

Bake in the preheated oven for about 20-25 minutes, or until they are golden brown and puffy. Avoid opening the oven during baking.

Once the éclairs are cooled, carefully slice them open. Fill each éclair with the honeysuckle ganache and top with a generous amount of Chantilly cream.

For a beautiful finish, drizzle some more ganache on top and enjoy this delicious treat reminiscent of a creamy berry dessert!