Banoffee Pie is one of the easiest dessert you can make. To cook this heavenly delicious treat you will  need to sacrifice only 25 minutes of your time. I think it’s a pretty good deal for a dessert, that nobody can resist.

Banoffee Pie

By voloshyna, March 18, 2014

• Total Time: 25 minutes
• Prep Time: 5 minutes
• Cook time: 20 minutes

Ingredients:

• For the base: -
• melted butter - 4 oz
• graham cracker crumbs - 1 1/2 cups
• For the caramel: -
• butter - 4 oz
• dark brown sugar - 1/2 cup
• sweetened condensed milk - 1 can (14 oz)
• For the filling: -
• big ripe bananas - 2, sliced
• heavy whipping cream - 2 cups
• vanilla extract - 1 teaspoon
• confectioners sugar - 3 tablespoons, or to taste
• dark chocolate - 1/3 cup, grated

Instructions:

Mix graham cracker and melted butter until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.  Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden . Spread the caramel over the base, cool and then chill for about 1-2 hours. Meanwhile whip the heavy cream with the vanilla extract and confectioners sugar, until soft peaks. Place sliced bananas over toffee. Topped with a whipped cream. Finish with the grated chocolate. Refrigerate before serving.

Need to say, that this is the most easy cake I’ve ever made. I found this amazing recipe in Jamie’s Oliver “Food Revolution” cookbook and I’ve really liked the idea to make a superior dessert with minimum efforts.

Here is what Jamie Oliver says about this cake: “Panettone is a brioche-type bread from Italy. It comes in loads of different sizes – I’ve used a large one here but you could easily adapt the ingredients to make a smaller cake. Cakes don’t come much simpler than this one and the nice thing is that, even if it’s assembled roughly and things aren’t exact, it will still look cute. You’ll probably have a bit of panettone left over so keep in mind that it’s brilliant torn up for a layer in trifle or eaten toasted for breakfast”.

I’ve changed a few ingredients (like always =)), but I’m sure you will like it!

Raspberry Panettone Christmas Cake

By voloshyna, December 24, 2013

• Total Time: 40 minutes
• Prep Time: 10 minutes
• Cook time: 30 minutes

Ingredients:

• heavy cream - 3 cups
• confectioners sugar - 2 tablespoons
• vanilla extract - 1 teaspoon
• sweet condensed milk - 3/4 cup
• panettone - 2 - 2 1/2 lb
• port wine - 3/4 cup
• raspberry jam - 4-5 tablespoons
• flaked almonds - 2 cups, toasted
• raspberries - 1 1/2 cups
• good-quality dark chocolate - 4 oz,

Instructions:

Place the heavy cream in a large bowl. Add confectioners sugar and vanilla extract, whisk together until the cream forms nice thick peaks. Add sweet condensed milk and mix just to combine. In a small sauce pan combine port and raspberry jam, bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Let to cool. Cut the Panettone cake into approximately 3/4 - 1-inch slices. You should get 3-4 slices. Lie a slice on a plate and drizzle over a few tablespoons of warm raspberry syrup. Reconstruct the Panettone by re-layering the slices of cake with the cream and raspberry syrup equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed. Spoon the remaining cream over and smooth it gently over the top and sides of the cake. Pat the top with the knife to create little peaks. Sprinkle the toasted almond slices, gently pressing them against the side of the cake so they stick to the cream. Place the raspberries on the top. Finish with a generous amount of dark chocolate shavings.

All my friends are just crazy about this Peanut Butter Pie. I’ve made it on Thanksgiving and it instantly became my most popular dessert. I found the recipe in the Food Network Magazine, changed a few ingredients and made this decadent pie. I will keep searching for a good dessert ideas, so you could treat your friends and family during the winter holidays!

It looks and taste just amazing, but it’s still pretty easy to make. This pure creamy delight will be a great dessert for a Christmas eve dinner.

Creamy Peanut Butter-Chocolate Pie with Toasted Meringue

By voloshyna, December 12, 2013

Ingredients:

• For the Crust: -
• unsalted butter - 5 tablespoons
• whole graham crackers - 10-11, roughly broken
• peanuts - 1/4 cup
• semisweet chocolate chips -
• For the Filling: -
• peanut butter - 1 cup, room temperature
• mascarpone - 8 ounces
• milk - 1/3 cup
• vanilla extract - 1 teaspoon
• confectioners sugar - 3/4 cup
• cold heavy cream - 1/4 cup
• For the Meringue: -
• large egg whites - 3
• sugar - 3/4 cup
• salt - 1/4 teaspoon

Instructions:

First you need to make the crust. Preheat the oven to 350 F. Butter a 10 inch pie platter. In a food processor pulse the crackers and peanuts until finely combine. Press the crumb mixture into the bottom and the side of the pie dish. Bake for about 10-12 minutes. Then cool on a rack. Meanwhile, using a microwave, melt the chocolate until smooth and uniform. Spread evenly in the pie crust; set aside until the chocolate sets, 10-15 minutes. For the filling, beat the peanut butter, mascarpone, vanilla extract and milk with a mixer, until smooth. Add the confectioners sugar and mix until incorporate. In a medium bowl beat the heavy cream until soft peaks. Gently fold half of the whipped cream into the peanut mixture until combine, then follow the rest. Spoon into the prepared dust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. And the last step is making the meringue. Fill a medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring to a simmer. In a medium metal bowl combine egg whites, sugar, and salt. Place the bowl over a pot of simmering water to form a double boiler. Whisk constantly until sugar is dissolved, about 3-4 minutes. Whisk the eggs with an electric mixer, until the meringue is thick and glossy, about 8-10 minutes. Using a piping bag pipe the meringue on top of the pie. Lightly toast with the torch.

Christmas is coming, and that means you all need to taste new cookie recipes. This year I decided to bake a lot of different cookies, pack them in a lovely boxes and give to my friends as a small holiday gifts. This recipe is just a first try, but I’m already crazy about these delicate sugar balls, because they have all I like so much: cocoa powder, nuts, dried cranberries and pinch of love! That’s why they are so delicious.

You can replace pecans with any of your favorite nuts. Walnuts, hazelnuts or peanuts would be super good too.

I will try to do my best and post at least one new holiday cookie recipe every week. Please, share with me your favorite cookie recipes, I need some inspiration. Cookie marathon officially begun!

Cranberry sugar nut balls

By voloshyna, December 3, 2013

Ingredients:

• butter - 2 sticks, room temperature
• confectioners sugar - 3/4 cup, + more for dusting the cookies
• unsweetened cocoa powder - 2 tablespoons
• egg yolks - 2
• vanilla extract - 1 teaspoon
• flour - 2 1/4 cup
• salt - 1/2 teaspoon
• toasted pecans - 1 cup
• dried cranberries - 1/2 cup

Instructions:

Using a stand or hand mixer, cream the butter, sugar and cocoa powder until light and fluffy, 4-5 minutes. Scrape down the bowl with a spatula. Beat in the yolks and vanilla extract, until smooth. In a food processor, process nuts and cranberries, until you'll get some sort of paste. In a medium bowl mix flour and salt, combine with the butter mixture, until just incorporate. Follow the nut mixture, mix well. Form the dough into a disk, wrap in a plastic and transfer into refrigerator for 1 hour. Preheat oven to 350 F. Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into a small balls; place on a cookie sheet. Repeat with the remaining dough. Let to chill in a fridge for 15 minutes. Bake 20 minutes, or until cookies are firm. When the cookies are cool enough to handle, roll in remaining confectioners sugar and transfer to a platter.

First of all this is the best cake I’ve ever made! Second of all, this cake came out pretty different from the original recipe and I have no clue how could that happened. But I just love it!

I’ve baked this Chocolate Cake as a present for my friend’s Birthday and I can’t describe how much she liked it. You don’t even imagine how many compliments about my cake I had that night. They warmed my heart! Thank you  Helene Dujardin for the great recipe and continuously inspiration!

Chocolate Cake with Soft Meringue and Pecans

By voloshyna, November 8, 2013

• Total Time: 01h 20min
• Prep Time: 40 minutes
• Cook time: 40 minutes

Ingredients:

• For the cake: -
• unsalted butter - 10 tablespoons, plus more for pan (room temperature)
• light-brown sugar - 3/4 cup, firmly packed
• large whole eggs - 6, separated
• best quality bittersweet chocolate - 12 ounces, melted and cooled
• vanilla extract - 1 teaspoon
• salt - 1/4 teaspoon
• For the meringue: -
• egg whites - 4
• sugar - 3/4 cup
• chopped pecans - 1/3 cup

Instructions:

Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Whip the soft butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, vanilla extract, and salt. Beat until combined. In a medium bowl beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Very gently fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes. Meanwhile prepare the merengue. Beat remaining 4 egg whites on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Remove cake from oven. Using a spatula spread meringue mixture on top of cake, sprinkle with chopped pecans. Bake until meringue is lightly browned for 10 minutes. Then lower the temperature to 300 F and bake 10 more minutes. Meringue should become golden, but still soft, airy and weightless. Transfer the pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of the pan. Let cool, about 30 minutes, before slicing and serving

My last recipe for the Chinet Baking Series. This Lemon Sheet Cake will be a perfect dessert for Veterans Day, everybody will definitely like the weightless cream frosting!

Lemon Rum Sheet Cake

By voloshyna, November 1, 2013

Ingredients:

• For the cake: -
• all-purpose flour - 2 cups
• freshly grated lemon zest - 2 tablespoons
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• sugar - 1 1/2 cups
• melted butter - 1 cup
• water - 1 cup
• Greek yogurt - 1/2 cup
• eggs - 1, lightly beatten
• vanilla extract - 1 teaspoon
• heavy whipping cream - 3/4 cup, cold
• For the syrup: -
• water - 1/2 cup
• caster sugar - 6 tablespoons
• lemon juice - 3 tablespoons
• rum - 1 tablespoon
• For the frosting: -
• cream cheese - 8 oz, room temperature
• mascarpone cheese - 4 oz, room temperature
• confectioners sugar - 3/4 cup
• lemon juice - 2 teaspoons

Instructions:

Preheat oven to 375 F. In a large bowl mix the flour, lemon zest, baking powder, sugar and salt. Add melted butter and beat with a hand mixer until smooth.  Add in the eggs, water, yogurt and vanilla. Mix until well combined. Spread the mixture into a greased 11-in. x 13-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, make the lemon syrup, by boiling the water and the sugar together, then add the lemon juice. Boil for about 3 minutes. Remove from the heat. Let to cool and mix with a rum. Remove the cake from the oven and drizzle with the syrup. Leave to cool. In a medium bowl, beat the cream cheese, mascarpone, lemon juice and confectioners' sugar until smooth. Stir in the whipped cream. Spread the frosting over the cake. Store in the refrigerator.

Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11.

I hope you guys will like it, because I literally can’t stop eating this brownies.

Delicious brownies with pecans and homemade caramel sauce

By voloshyna, October 4, 2013

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1/2 cup
• unsweetened cocoa powder - 1/2 cup
• light brown sugar - 1 cup
• baking powder - 1 teaspoon
• salt - 1/4 teaspoon
• eggs - 2, lightly beaten
• water - 1/3 cup
• unsalted butter - 5 tablespoons
• dark chocolate chips - 1/3 cup
• vanilla extract - 1 teaspoon
• chopped pecans - 3/4 cup
• For caramel sauce: -
• light brown sugar - 1 cup
• water - 1/4 cup
• light corn syrup - 1 teaspoon
• warm heavy cream - 1/2 cup
• unsalted butter - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - 1/2 teaspoon

Instructions:

Preheat oven to 350 degrees F. Coat an 8 inch square pan with a cooking spray. For this recipe I used Chinet 8x8 Square Pan. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder. Add lightly beaten eggs and water, mix until smooth. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted. Pour chocolate mixture into the batter, add chopped pecans and mix well. Scrape batter into prepared pan. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool in pan on a wire rack. To make the syrup, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Lower the heat to medium-low and let the syrup cook undisturbed fro 15-20 minutes. Until it becomes dark amber. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat. Let to cool for a few minutes and add the vanilla extract. Serve warm brownies drizzled with a cooled caramel syrup.

Tarte tatin – one of the most classic French desserts. I could eat this dessert literally every day, because it’s incredible delicious and so easy to cook!

Pear tarte tatin with mascarpone cream

By voloshyna, March 13, 2013

• Total Time: 01h 20min
• Prep Time: 20 minutes
• Cook time: 60 minutes

Ingredients:

• water - 2 tbsp
• confectioners sugar - 3/4
• medium firm pears - 6, pilled
• cider vinegar - 1 tbsp
• vanilla extract - 1 tbsp
• unsalted butter - 1 oz
• frozen puff pastry - 1 sheet
• mascarpone, room temperature - 6 oz
• heavy whipping cream - 3 oz
• rum - 1 tbsp
• confectioners sugar - 2-3 tbsp
• cinnamon - 1-2 tsp

Instructions:

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet combine sugar, vinegar and water. Cook without stirring until the syrup is become golden. Add butter and vanilla extract, mix well. Arrange pears, cut side up and overlapping, in circle in skillet. Reduce heat to medium-low and cook until pears are tender, 10-15 min. Bake tart until pastry is puffed and golden, about 35 minutes. On a lightly floured surface, roll puff pastry; using a plate about 2 inches bigger then a skillet for the tart, cut out a round. Drap pastry round over pears, tucking edge under Bake tart until pastry is puffed and golden, about 30-35 minutes. Meanwhile in a medium bowl beat together heavy whipping cream, mascarpone, rum and confectioners sugar. Serve warm tart with a scoop of light mascarpone cream, sprinkle with cinnamon.

I’m a huge fan of homemade crepes. I cook them very often and in a different variations. Today I want to present one more recipe of perfectly delicious crepes, this is exactly what you need for a nice weekend brunch!

Have a nice weekend!

Crepes filled with cottage cheese and blueberry sauce

By voloshyna, January 25, 2013

Ingredients:

• For the batter: -
• all-purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• unsalted butter - 2 oz
• eggs - 3
• salt - good pinch
• milk - 1 3/4 cup
• water - 3/4 cup
• For the filling: -
• drain cottage cheese - 1 lb
• golden raisings - 1/4 cup
• sugar - 1/4 cup or to taste
• vanilla extract - 1/2 ts
• For the sauce: -
• blueberries - 1 cup
• sugar - 2 tbsp
• lemon juice - 1 tbsp

Instructions:

Put raisins in a small bowl, pour with a hot water. Let stand 15-20 min, or until they swelled. Cook 18-20 crepes as described in my previous recipe, but without orange butter. In a food processor mix drain cottage cheese with a sugar and vanilla extract, process until smooth. Add raisins and mix well. Spread thin layer of filling on each crepe and roll them tightly. To make a blueberry sauce, just simmer all berries with a sugar and lemon juice until soft, about 3-4 min. Serve crepes with berry sauce, and drizzle  with honey.

Savarin some kind of rum baba – moist yeast dessert, saturated in sweet syrup or light alcohol. I found this recipe in one Ukrainian culinary magazine, in this variation savarins saturated in a ginger and lemon syrup, topped with whipped cream, different fruits and berries. Every bite of this small cakes is like a pice of heaven!

Ginger & Lemon Syrup Savarins

By voloshyna, December 25, 2012

Ingredients:

• For the batter: -
• bread flour - 1 cup
• salt - 1/4 tbsp
• sugar - 2 tbsp
• dry yeast - 1 tsp
• lemon zest - 1 tbsp
• eggs - 2
• melted butter - 1/4 cup
• warm milk - 3 tbsp
• For the syrup: -
• water - 3/4 cup
• lemon juice - squeezed from 1 lemon
• granulated sugar - 1 cup
• finely chopped ginger - 1 tsp
• For the topping: -
• heavy whipping cream - 1 1/4 cup
• vanilla extract - 1 tsp
• confectioners sugar - to taste
• berries and fruits - of your choice

Instructions:

Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk, melted butter and eggs, then pour in and beat well to make a thick, sticky batter. from this amount of batter you can get 1 big savarin or 4-6 small, depends on sizes of your molds. Fill the savarin molds 1/2  with a batter; cover with a towel and leave in a warm place for 30-45 minutes or until it's doubled. Preheat oven to 400 F. Bake the savarins for 10-15 minutes, until golden brown. Let them cool in their rings 3-4 min, then turn them out. To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. Add more syrup the next day if they'll absorb it. When you decided to to make a filling for your savarin rings, just whip cream with a sugar and vanilla extract until stiff peaks. Filled savarins with a homemade whipped cream and top it off with fruits and berries.

]]> http://divinecuisine.recipes/ginger-lemon-syrup-savarins/feed/ 0 http://divinecuisine.recipes/hot-chocolate-with-a-maple-syrup/ http://divinecuisine.recipes/hot-chocolate-with-a-maple-syrup/#comments Mon, 15 Oct 2012 19:35:21 +0000 http://divinecusine.com/?p=381

When outside is cold and rainy, all you need is a cup of hot chocolate. It’s like a magic potion, which can make your day better.

Hot chocolate with maple syrup

By voloshyna, October 15, 2012

Ingredients:

• dark chocolate chips - 1/4 cup
• milk - 2 cups
• unsweetened cocoa powder - 1 tsp
• butter - 1 ts
• maple syrup - 2 tbsp
• sugar - 1-2 tbsp
• vanilla extract - 1/4 tsp
• small marshmallow - 12

Instructions:

In a small saucepan, combine chocolate, cocoa and sugar. Stir in hot milk and butter; bring almost to a boil. Add maple syrup, vanilla extract and 6 marshmallows. Heat through, stirring constantly, until marshmallows are melted.  Turn stove off, pour hot chocolate into the mugs nag top each with a marshmallow.

I just love this recipe. I got it from Draeger’s cooking classes and want to share it with you. This cupcakes can always make my day a little bit better.

Carrot cupcakes

By voloshyna, September 20, 2012

Ingredients:

• For the cupcakes: -
• carrot - 1/2 pound
• large eggs - 2
• buttermilk - 1/4 cup
• sugar - 1 cup
• vegetable oil - 1/2 cup
• finely chopped fresh ginger - 1 1/2 tsp
• all-purpose flour - 1 1/2 cups
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• salt - 1/2 tsp
• ground cinnamon - 1 tsp
• For the frosting: -
• cream cheese, room temperature - 8 oz
• unsalted butter, room temperature - 1/4 cup
• powdered sugar - 1/2 pound
• dark corn syrup - 1 tbsp
• vanilla extract - 1/2 tsp
• ground cinnamon - 1/2 tsp

Instructions:

Preheat oven to 350 F. Peel, rinse and grate carrots coarsely. In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil and fresh ginger. In another bowl, whisk together flour, baking powder, soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Place 12 muffin cases in a muffin tray and fill each three-quarters foul with the dough. Bake in preheat oven for 15-18 minutes or until cake tester comes clean. Leave the cakes in the molds for 5 minutes, then turn out onto a wire rack and leave until completely cool. Now you need to make some frosting for yours cupcakes. It is really easy, just beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, corn syrup, vanilla and cinnamon. Beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled muffins.

Just recently I had an experience of making a homemade cream cheese. It tasted similar to “Philadelphia” cheese, but better and it is hard to imagine my delight when I tried it. The taste of this cheese is less fat, a little sour and just melts in your mouth. Encouraged by his success, I decided to use my cream cheese for cooking classic New York cheesecake. This is probably the most American dessert of all, maybe except brownies. For this cheesecake you can use any available to you cream cheese, but if you’ll cook your own cheese at home – I guarantee it will taste a hundred times better.

New York cheesecake

By voloshyna, August 22, 2012

Ingredients:

• crushed graham crackers - 1 1/3 cup
• melted unsalted butter - 3 tbs.
• cream cheese - 4 cups (32 oz), room temperature
• sugar - 1 1/2 cup
• milk - 3/4 cup
• eggs - 4
• all purpose flour - 1/4 cup
• vanilla extract - 1 tbs.
• plain Greek yogurt or sour cream - 1 cup
• strawberry jam - for serving

Instructions:

Preheat oven to 350 F. In a medium bowl, mix graham cracker crumbs with melted butter.  Using small glass press the mixture over the bottom. The crust should be thin and flat. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for about 15 minutes. Then reduce the oven temperature to 250 degrees F and continue to bake for about another 80-90 minutes.  The center of the cheesecake should be a little runny.  Remove the cake from the oven, and run a knife around the edges of the pan. This procedure prevent cheesecake from cracking as it cools.  Set the cake aside to cool. Once it is completely cooled, cover it with plastic wrap, and place it in the refrigerator for about 8-12 hours.

Always wanted to learn how to cook eclairs. In fact, it was much easier than I expected. The main thing is just to start. The dough is very easy to cook, and cream all done in a jiffy. The key to success – is to follow the instructions in the recipe, and everything will turn out.

Cream puffs with fruit and mascarpone cream

By voloshyna, July 11, 2012

• Total Time: 01h 05min
• Prep Time: 15 minutes
• Cook time: 50 minutes

Ingredients:

• For dough: -
• unsalted butter - 4 oz
• water - 1 cup
• flour - 1 1/2 cup
• salt - 1/4 tsp
• eggs - 3
• For filling: -
• mascarpone - 8 oz
• heavy wiping cream - 1/2 cup
• powdered sugar - 3-4 Tbsp
• vanilla extract - 1 tsp
• mix of diced fruits and berries - 1 cup
• For icing: -
• unsalted butter - 3 Tbsp
• cocoa powder - 3 Tbsp
• milk - 3 Tbsp
• powdered sugar - 2-3 Tbsp

Instructions:

Preheat oven to 390 F. To prepare the dough brewing (that's how we call it in Russian) you need to bring water to a boil in a small saucepan. Add the butter and salt, stir until melted. Reduce heat and gradually sieving flour into a saucepan, stirring constantly. The dough should have no lumps. Remove it from heat. Beat the eggs lightly with a fork, add small portions in a dough, mixing well. Cover the baking shit with parchment paper. Put a tablespoon of dough at a distance of approximately 5 cm from each other. Bake 30 minutes in the oven until golden brown. Turn off the oven, but do not open the door for 10 more minutes, so the dough does not fall. Do not open the door during eclairs are baked,  too. Then transfer to a wire rack and let cool 15 minutes. Meanwhile, prepare the cream. Beat mascarpone with a cold cream, sugar and vanilla essence until creamy. Cut the top of the eclairs with a knife. Using a pastry bag, fill the void with a cream, put the fruit and cover with a cut top. For the icing, melt the butter in a saucepan, add cocoa, sugar and milk, so the glaze has become quite liquid. Stir well and remove from heat. Pour the finished eclairs with chocolate icing.