Blueberry Eclairs

Heat the water together with the milk, the pinch of salt and the butter until the butter has melted and bring to the boil once, then remove the pan from the heat and stir in all of the flour with a wooden spoon.

Now put the pot back on the stove over low heat and stir until the dough comes off the pot as a lump and then remove it from the stove. Vigorously stir in the eggs one after the other with the wooden spoon until a smooth and shiny dough is formed.

Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Pour the dough into a piping bag and squirt 10 strips approx. 10 cm long with space on the baking paper and bake on the middle rack for 20 minutes. Please do not open the oven during the baking process, otherwise the eclairs will collapse. Let the eclairs cool down really well.

Mix some powdered sugar with lime juice. Cut open the eclairs with a saw knife and brush the top half with them.

Mix the mascarpone with the cream, the scraped out vanilla pulp, the powdered sugar and the lime zest with the mixer until creamy.

Pour the filling into a piping bag. Place a few blueberries on the lower half of the éclair, sprinkle the filling on with a star nozzle and place the upper half on the filling and decorate with a few blueberries if necessary.