Choux à la Tiramisu (Tiramisu Cream Puff)

Here is a cute little dessert with the sweet creaminess of a cream puff and a slight touch of the enjoyable bitterness that is coffee. It is a tiramisu cream puff! The outer crust is light, crisp, and coffee-flavored, while the inner cream is a smooth mascarpone-chocolate blend. This is great way to enjoy cream puffs and tiramisu all in one. (It's bite-sized too - perfect for parties.)

Choux à la Tiramisu (Tiramisu Cream Puff)

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 25 minutes
Cook: 30 minutes

Yield

Makes 20 to 24 puffs

Ingredients

½ cup water
4 tbsp unsalted butter
pinch of sugar
pinch of kosher salt
½ cup flour
2 large eggs, cracked into a small bowl and beaten
1 tsp instant coffee
1/3 cup heavy cream
2 tbsp powdered sugar
3 tbsp mascarpone cheese, at room temperature
1/8 tsp vanilla extract
1 tsp semi-sweet chocolate, grated
powdered sugar for finishing decoration

Directions

Preheat the oven 350 F degrees.

Put the water, butter, salt, and sugar in a medium size pot and bring to a boil. As soon as the mixture reaches a boil, and the butter has completely melted, take it off the heat and add all of the flour at once. Place the pot back on medium heat and stir well with a wooden spoon for about 30 seconds. Remove from the heat and transfer it into bowl and stir for another minute. Add half of beaten eggs, make sure that the eggs are fully incorporated, and then add the rest of eggs. Stir until the batter is smooth and tight. Add instant coffee and stir until instant coffee powder is well incorporated.

Line a baking sheet with parchment paper.
Using a melon baller, scoop the mixture and place small balls (puffs) onto the prepared baking sheet. Leave 2 inches between puffs. Put water on your fingertips and smooth each puff to make it spherical.
(Alternatively, you can also use piping bag. Fill a pastry bag, fitted with an open tip, with the puff mixture. Pipe about 1 -inch circular mounds, about 2 inches apart, onto the prepared pan. Dab the tops of each puff with a fingertip dipped in water to smooth the tops.)
Bake for 30 minutes until golden brown and the puffs are light, airy, and crisp. Cool on a rack.

Meanwhile, beat the cream and powdered sugar in a medium bowl until firm peaks form. Add mascarpone cheese (at room temperature), vanilla extract, and chocolate to the whipped cream and fold gently until well incorporated.

To assemble the cream puffs, cut off the top half of the puffs with a serrated knife, and set the tops aside. Put a teaspoonful of cream in the bottom half of the puffs. Replace the puff tops. Sprinkle with powdered sugar.
Refrigerate for up to 3 hours or serve immediately.

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