Cool each on a rack for a few minutes before
4. For fig filling: In a small saucepan, simmer
the quartered figs and ½ cup water over
medium-high heat until figs are very tender,
about 10 minutes. Remove from heat. Using
an immersion or standard blender, blend figs
to a smooth puree.
5. In a small bowl, mix sugar and cornstarch
until well combined. Stir in remaining ¼ cup
water and lemon juice.
6. Return fig puree to stove over medium
heat and add sugar mixture, stirring constantly. Continue stirring until the mixture comes
to a boil and thickens, about 3-5 minutes.
Remove from heat and allow to cool to room
7. For mascarpone goat cheese filling: Beat
all ingredients with a mixer on medium-high until well combined and fluffy, about 2
8. To assemble: Place a crepe in the center
of your cake plate. Spread a thin layer of the
cheese filling, about 2 tbsp, evenly to ½" from
MARSCAPONE GOAT CHEESE
6 oz mascarpone cheese
6 oz fresh goat cheese
1 cup heavy cream
¾ cup confectioners’ sugar, and a
few tablespoons for dusting
1. For crepes: Whisk eggs until smooth and
then add the rest of the ingredients and whisk
until combined. Strain the batter through a
fine mesh sieve to remove any lumps. Allow
to rest in the refrigerator at least 30 minutes
or as long as overnight.
2. To cook crepes, heat an 8" or 9" nonstick
skillet over medium heat. Lightly oil the pan.
Add a scant ¼ cup of batter to the pan and
swirl to cover the bottom of the pan in a
perfect circle. Cook for about 1 minute, or
until edges just barely start to color and bottom is light golden brown. Flip and cook the
second side for an additional 30-45 seconds.
3. Continue cooking crepes until you run
out of batter. You should get 20-25 crepes.
11. For chocolate ganache: When ready to
assemble your éclairs, melt chocolate and
butter together over a double boiler or in a
microwave on low heat, stirring until smooth.
12. To assemble: Fit a pastry bag or plastic
bag with a medium round tip or bismark
pastry tip and fill the bag with cream filling.
Push the tip into the side of an éclair and pipe
the cream in. Continue until all the éclairs are
filled. One at a time, dip the tops of the éclairs
into the room-temperature ganache. Chill in
the refrigerator about 15 minutes to allow ganache to set. Serve immediately or refrigerate
and serve within a few hours.
FIG AND GOAT CHEESE
Makes one 8"- 9" cake
Note: The crepes can be made a day
or two ahead and kept covered in the
refrigerator. The cake can be assembled a day in advance and refrigerated until serving.
6 large eggs
2½ cups milk
¼ cup canola oil
2 tbsp sugar
1 tbsp salt
1½ cups all-purpose flour, sifted