Iris Cream: 2-Ingredient Mascarpone and Toffee Filling

Iris cream is just two ingredients - mascarpone and boiled condensed milk - whipped to a fluffy consistency in five minutes. It's perfect in texture and sweetness, and it's especially good for filling choux pastries. I recommend it, this is my favorite all-purpose cream.

Iris Cream

An all-purpose cream made from mascarpone and boiled condensed milk, ready in five minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 500 g

Course: Creams and frostings

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 250 g mascarpone
• 250 g boiled condensed milk or ready-made toffee

Method

 

1. In a bowl, whip the mascarpone with a mixer for a couple of minutes.
2. Add the boiled toffee gradually and keep whipping until fluffy.
   
3. Use as needed - the cream holds its shape well inside choux pastries.

Notes

This cream pairs perfectly with choux pastry and is great for filling eclairs and choux buns.

Tips

• Whip the mascarpone alone for a couple of minutes first, and only then add the toffee gradually - this keeps the cream from separating.
• The cream is versatile: great for eclairs, choux buns, profiteroles and cake layers.