Time: 1 ora e 30 minuti
Difficulty: Media

Ingredients
100 g Mix Grandi Lievitati Molino della Giovanna
100 g of water
100 g of butter
3 eggs/ 4 eggs (depending on size) 
For the mascarpone cream
250 g ricotta di pecora
250 mascarpone
200 g gluten-free powdered sugar  
200 g mixed berries
For glazing
500 g chocolate 74% extra dark 
300 g of fresh cream
50 g butter

Time of preparation: 1 hour
Proceeding
For the cream puffs: Pour the water into a saucepan and bring it almost to a boil, add the butter and melt slowly. As soon as it is completely melted, add the flour to rain, stirring continuously with a spoon until you get a ball and cook until the dough will detach from the walls, stirring continuously for about 3-4 minutes.
Remove from heat, let stand for 1-2 minutes (the dough should be still hot) then add one egg at a time, stirring everything with an electric whisk.
Transfer the dough into a bag with a clutch with a smooth nozzle diameter 10 and on the baking sheet covered with parchment paper, form mini strands of length of 6/7 cm well spaced.
When all the dough is finished, bake in the hot oven at 210 º C for 15-20 minutes, then bake and allow to cool completely.
Procedure for mascarpone cream
Put the ricotta cheese, mascarpone, icing sugar in a bowl and cook, stirring with a whisk for about 4 minutes.
Transfer the cream into a bowl, cover the surface with cling film and let cool in the fridge.
Procedure for Chocolate Icing
Put the cream and butter in a saucepan and cook for 6 minutes taking care to constantly mix with a wooden spoon, at this point add the chocolate cut into pieces to the container and melt completely. Transfer the icing into a glass boulle and keep it in a water bath until it is used.
Open with a saw knife each éclair, the base to be stuffed with the cream of ricotta cheese with a sac-à-poche with striped tip, the top will be covered with chocolate, helping you with a fork.
Complete with the berries and serve by placing the upper part of the éclair on the base.