01 Jun HOW TO MAKE: TIRAMISU CREAM PUFFS
My all-time favourite dessert is tiramisu. I featured my friend Didier’s six essentials to a happy life yesterday and also wanted to treat him to his favourite dessert – also tiramisu (we are meant to be!).
I’m actually headed to Italy in 2 weeks and can not wait to see how the Italians make real tiramisu.. stay tuned for all the food photos guys. 🙂 I’m actually partial to Italian food, my husband is half Italian and we could seriously live off pasta, tomato sauce and parmesan cheese everyday. I also make a mean eggplant lasagna in case anyone is wondering or is hungry.
I prefer a creamier tiramisu rather than a cakey one. It has to have enough coffee flavour and I actually prefer mine without booze (crazy I know). I wanted to do a play on a traditional layered tiramisu and thought it would be fun to stuff the mascarpone cream in a light and airy cream puff.. thus more cream – WIN!
I dipped them in an espresso dark chocolate ganache. It got messy but it was so good. There are three different components to these tiramisu cream puffs but I promise you, its all worth it. I literally ate 6 the day I made them! (insert crying face.)
TIRAMISU CREAM PUFFS
Yield 20 x 1 inch puffs
½ cup whole milk
½ cup water
1 stick unsalted butter
½ tsp kosher salt
1 tsp granulated sugar
1 cup all-purpose flour
2 tsp espresso powder
4 large eggs, room temperature
1 large egg + 1 tbsp water
Preheat the oven to 355°C and line a baking sheet with parchment paper.
In a medium saucepan, on medium heat, bring the water, milk and butter to a boil.
In a bowl sift the flour, espresso, salt and sugar. Then add the dry ingredients to the milk mixture and stir with a wooden spoon. The mixture will turn into a paste, cook for 2-3 minutes, stirring constantly, until a film forms on the bottom on the pan.
Transfer the mixture to a large bowl and let cool for 5 minutes. After 5 minutes, add one egg and with a wooden spoon stir the egg into the mixture until it’s well combined. Repeat with the rest of the eggs. The batter should be mixed well and slightly sticky.
Transfer the batter to a piping bag and pipe 1 inch puffs about 1 inch apart. Push down any points on the tops of the puffs but dipping your fingers in warm water and pressing down any points. Whisk together the egg and water for the egg wash and brush on top of the puffs.
Bake for 20-23 minutes until the tops are golden and stiff. Cool on a cooling rack.
MASCARPONE CREAM FILLING
3 egg yolks
½ cup granulated sugar
¾ cup mascarpone cheese
¾ cup heavy whipping cream
1 tsp vanilla extract
In a double boiler, whisk together the eggs and sugar until the mixture is light, pale and is thick enough to coat the back of a spoon (about 10 minutes).
Strain the mixture through a fine sieve. Whisk in the mascarpone cheese.
In a stand mixer or with a hand mixer, whip the heavy cream until stiff and then add the vanilla.
Mix 1/3 of the whipped cream into the mascarpone mixture to lighten the mixture. Then fold the rest of the cream into the mascarpone mixture. Transfer the cream to a piping bag with a round tip.
To fill, make sure the puffs are completely cooled. Poke the bottoms of the puffs with a chopstick, big enough to insert the piping tip. Fill the puff slowly, you’ll be able to feel the puff fill. Repeat for the rest of the puffs.
Espresso Dark Chocolate Ganache
60 g dark chocolate, roughly chopped
125 ml heavy cream
1 tsp espresso powder
In a saucepan, on medium heat, heat the cream until just boiling and mix in the espresso powder. Pour the cream over the chocolate and let sit for about 2 minutes until it warms the chocolate through. Mix until well combined.
Dip the filled cream puffs tops into the ganache and let set on a cooling rack.
Hope you enjoy lovelies! What cuisines do you usually gravitate towards?