One of my favourite days of the year is here- World Coffee Day! It seems like just a couple months back that Little Miracles celebrated its first World Coffee Day with Mocha Cupcakes and this year, another coffee classic- Tiramisu! But not just any regular Tiramisu, I’m bringing you Tiramisu Cream Puffs!
Delicate choux pastry, creamy tiramisu filling and a generous spread of chocolate ganache on top- somebody needs to stage an intervention, I can’t stop eating them!
These Tiramisu Cream Puffs are a breeze to whip up!
Choux pastry is delicate but very simple to make at home once you’ve nailed the simple steps. Choux pastry and I have gotten to know each other well because of my love for eclairs. This french pastry is your gateway to many delicious recipes- both savoury and sweet.
It’s simple really and if made with care, you can get it right the first time. Only made up of ingredients found in your pantry- milk, butter, flour, sugar, salt, water and eggs.
There’s actually a simple ratio when it comes to make pâte à choux (choux pastry)
2 parts water: 1 part butter: 1 part flour: 2 parts egg
(From Michael Ruhlman’s Ratio)
If you’ve got the ratio, it’s pretty simple to move on from there.
Now, many recipes use only water and others a combination of water and milk- I’ve found the combination of milk and water give the best results.
You combine butter, milk, salt, sugar and water in a saucepan and melt over medium heat. You have to shoot the flour in all at once and using a wooden spoon, quickly mix, incorporating air into the mixture. Move it over to a bowl and using a stand mixer, beat and slowly incorporate eggs until the mixture is shiny and still slightly thick.
Although there is a ratio to follow, eggs comes in different sizes and weights, so you’re going to have to eyeball the mixture while you add the eggs till you get the right consistency.
It should be thick but pipe-able, hold it’s shape when piped onto the parchment paper.
Another trick I picked up was brushing the pastry sheet with water before you pipe on the pastry. When you pop the tray into the oven, the water creates steam and help the pastry in rising.
Start baking at a high temperature, then lower temperature and bake until golden brown.
The filling is a simple tiramisu mixture that’s piped into the airy, hollow choux pastry puffs that have been cut in half once cooled. The topping is a simple ganache made up of bittersweet chocolate and cream.
These Tiramisu Cream Puffs are simply amazing. They are soft, when you take a bite out of them, the filling oozes out, fluffy and light, the heady, addicting taste of coffee running through it, making it the perfect dessert!
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
A delicate French pastry filled with the famous Italian flavours loved by everyone- Tiramisu! These Tiramisu Cream Puffs are simply amazing. They are soft- when you take a bite out of them, the filling oozes out, fluffy and light, the heady, addicting taste of coffee running through it, making it the perfect dessert!
- 50 gms unsalted butter
- 50 ml whole milk
- 1 gm salt
- 1 gm sugar
- 50 ml water
- 50 gms all purpose flour
- 2 whole eggs
- 120 gms mascarpone cheese
- 3-4 tbsp freshly brewed coffee
- 1 cup whipping cream
- 1/4 cup icing sugar
- 1/4 (2) cup (oz) cream
- 1 oz bittersweet/semisweet chocolate chopped
Line a baking tray with parchment paper. Preheat oven to 220C.
In a medium saucepan, add butter, milk, water, salt & sugar.
Measure flour and keep on hand near the stove.
Over medium heat, melt the butter and stir using a wooden spoon.
Add the flour all at once, shoot it in, not at intervals. Mix until a ball of dough forms, using wooden spoon. Keep mixing, moving the dough around the pan in a rapid motion to incorporate air into the mixture. When the dough begins to pull away fro the sides of the pan, it is done.
Move the dough to a heatproof bowl and using a stand/hand mixer, beat to cool it down.
Crack eggs in a separate bowl and whip lightly using a fork.
With the stand/hand mixer on low, slowly stream in the whipped eggs, a little at a time, mixing until fully incorporated. YOU MIGHT NOT NEED THE ENTIRE EGG MIXTURE. Watch the dough slowly become a batter as it absorbs the egg and when you get a shiny, thick consistency, stop. It will be between a dough and batter. You should be able to scoop it out on a spatula, it shouldn't drizzle down and should just hold its shape. (see above photo).
Transfer to a piping bag with the end snipped out or with a large, round tip. Brush parchment paper with water using a pastry brush.
Holding the piping bag at a 90 degree angle to tray, pipe a round, slowly moving the bag up till it's got a little bit of a height. It will expand and puff up while baking. Pipe 12 rounds.
Dip your finger in some water and gently press down pointy tips.
Pop into the oven on the middle rack and bake at 220C for ten minutes. When the puffs begins to turn golden, pop the oven door open for no more than 5 seconds, lower the temperature to 170C and bake for another 5-8 minutes until golden brown. Cool completely before slicing in half.
While choux pastry is baking, whip mascarpone and coffee- add only 2 tbsp at first- by hand or with a stand/hand mixer lightly. Mascarpone tends to split real quickly, so whipping by hand is always better. Mix for just 30 seconds until incorporated. Taste and add coffee according to your preference. I found 4 tbsps perfect for me.
Whip cold whipping cream on medium until soft peaks form.
Add sugar, one tbsp at a time, until you get firm peaks.
Fold the whipped cream into the mascarpone coffee mixture. Transfer into a piping bag, snipped at the end or fitted with a piping tip, a large round tip or Wilton 1M tip. Refrigerate until the cream puffs have cooled.
In a small saucepan, bring the cream to a simmer, until bubbles begin to appear around the edges.
Pour over chopped chocolate and leave for 3-5 minutes.
Mix completely. Reheat at 10 second intervals in the microwave if it thickens just before you glaze.
Split cooled choux pastry in half. You could also make a slit on one side and just pipe filling inside.
Pipe filling into pastry, top with top half of pastry and then with chocolate glaze.
Enjoy immediately. Refrigerate for up to 2 days. It is always best eaten the day it's made.
- Mascarpone tends to split easily, so be careful when mixing. It's always best to whip by hand- less chances of splitting the cream and another chance for you to work out those muscles 😉
- Choux pastry can be made a day ahead and stored in an airtight box in the refrigerator until needed. Fill only on the day you are intending to serve/eat.
- You could also just top the tiramisu cream puffs with confectioners' sugar.