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Fig & Walnut Butter Eclairs View Larger
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Fig & Walnut Butter Eclairs


    To make pastry:
  • 1/2 cup salted butter
  • 1 cup water
  • 1 teaspoon sugar
  • 1 cup flour
  • 4 eggs

  • To make filling:
  • 1 jar Stonewall Kitchen Fig & Walnut Butter
  • 1 (8-ounce) container Mascarpone
  • 1/4-1/2 cup whipped cream, beaten until stiff
  • 1 teaspoon vanilla
  • 1-2 teaspoons brandy, optional


  1. To make the pastry, bring water, sugar and butter to a boil over medium heat.
  2. Reduce heat to low, add flour and stir vigorously until mixture forms a ball.
  3. Remove from heat, add eggs all at once, stir vigorously until eggs are incorporated and dough is smooth.
  4. Using a pastry bag with a large round tip, pipe 2-inch strips of pastry onto an ungreased, non stick cookie sheet. (If you don't have a pastry bag you may use a spoon to form dough into strips).
  5. Bake at 400 degrees F for 35-40 minutes or until dough has puffed and turned golden brown.
  6. Allow to cool.
  7. For the filling, combine Fig & Walnut Butter, Mascarpone and brandy, mix by hand.
  8. Whip cream with vanilla until stiff peaks form, stir whipped cream into Fig & Walnut Butter mixture until whipped cream has been incorporated.
  9. Cut off tops of eclairs and stuff with filling.
  10. Put top back on eclair.
  11. Chill until ready to serve.


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Fig & Walnut Butter
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