Blue Berry Mascarpone Choux

Ingredients
Choux Pastry:
1 cup water
1 cup milk
100g butter
5g sugar
2g salt
1 cup all-purpose flour 
1 tsp backing powder
2 tbsp flaxseed powder
6 tbsp warm water
Blue Berry Gel:
1/4 cup blue berry puree
1 tbsp sugar
2-3 tbsp water
1 tbsp corn flour
1 tbsp lime juice
Blue Berry Mascarpone Cream:
1 cup whipping cream
1/4 cup mascarpone
2 tbsp sugar
2-3 tbsp blue berry gel
1 tsp vannila essence
Method
Sieve the baking powder, flour together, add in the sugar and salt.Now add the flax seed powder to the warm water, mix it and keep aside.
Heat the milk, butter in a heavy bottom pan and bring it to boil.
Reduce the flame and add slowly the flour mixture, stir until the flour gets cooked and looks like a dough.Now add the flax seed mixture, and mix well.
 Transfer the dough to a mixing bowl. Let it cool down.
Preheat the oven to 180C.
Pipe  rings on to a backing tray. Give a milk wash. Back for 10 -12  minutes.
For Blue berry gel:
Place the puree and sugar in a saucepan and bring to a boil. Dissolve the corn flour in water and add to the boiling puree. Cook for about 3 minutes remove from the heat and add lime juice cool completely before use.
Blue Berry Mascarpone Cream:
Whip everything together until become stiff peaks.
Cut the prepared choux from the middle. Fill a maskpon cream into a piping bag and make a flower on the choux. Place the chopped black currant in between.
 Top with a layer of  choux and  garnish with maskpon cream and blue berry gel and serve.


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