The tiramisu profiteroles are a sensational dessert to make for special occasions and to serve to sweet lovers. These profiteroles are made with choux pastry bites (cream puffs) filled with a coffee diplomat cream, that is, custard with whipped cream and espresso coffee. Then the cream puffs are garnished with a mascarpone cream and a dusting of unsweetened cocoa powder. I saw this recipe on the television program of maestro Montersino and personalized the recipe that I propose to you below. With the tiramisu profiteroles you will make everyone happy at the table!
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Tiramisu – Recipes
Profiteroles – Homemade Recipes
Did you know that on March 21st, Tiramisu Day is celebrated?
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
Ingredients
- 3 Eggs
- 2.6 oz Butter
- 3/4 cup Flour
- 3/4 cup Water
- 1 pinch Salt
- 2 cups Milk
- 4 Egg yolks
- 3/4 cup Sugar
- 1/3 Flour
- 7/8 cup Heavy cream
- 1 cup of coffee
- 150 g Custard
- 7/8 cup Heavy cream
- 9 oz Mascarpone
- to taste Unsweetened cocoa powder
Tools
- Mixer
- Piping bag
Preparation
To make tiramisu profiteroles, melt the butter in a double boiler then pour it into a pot, add the water, and a pinch of salt. Place on the heat at low flame and bring to a boil. Add the flour and mix until the mixture detaches from the sides of the pot, making sure no lumps form. Remove from heat and let cool to room temperature.
Then add the eggs, one at a time, until the previous one is absorbed. Stir until obtaining a smooth and creamy mixture.
Place the choux pastry in a pastry bag with a star nozzle and, on a slightly buttered baking sheet, form the cream puffs, making small mounds of dough the size of a walnut, spacing them apart.
Preheat the oven to 482°F, bake and lower to 356°F, cook for 15-20 minutes. Then lower to 248°F and cook for another 20 minutes, without ever opening the oven door.
Once cooking is finished, leave the cream puffs in the switched-off oven with the door ajar for 10 minutes, then remove and let them cool completely.
In a saucepan, bring the milk to a boil. Meanwhile, in a bowl, beat the yolks with the sugar and gradually add the sifted flour. Stir until obtaining a homogeneous mixture.
Then add the hot milk to the egg mixture, pouring it little by little. Stir with a whisk and place the obtained mixture on the heat and bring to a boil, stirring until the cream thickens.
Transfer the cream to a glass bowl, cover with plastic wrap in contact with the surface, and let cool.
Once the cream is cold, remove 150 grams and set aside (it will be used for the topping).
Whip the cream and add it to the cream, stirring with a movement from the bottom up, until obtaining a compact and frothy cream. Also add the cold espresso coffee and mix everything until obtaining a homogeneous cream.
In a bowl, combine the previously set aside 150 grams of custard with the mascarpone until obtaining a creamy mixture. Whip the cream and add it to the mascarpone cream with a movement from bottom to top.
Fill the cream puffs with the coffee cream and place them on a tray. Dip the cream puffs upside down, one at a time, into the mascarpone cream.
Once the cream puffs are glazed, proceed to assemble the dessert: place the cream puffs on a serving dish, stacking them one on top of the other forming a pyramid. Dust with some unsweetened cocoa powder and store the profiteroles in the refrigerator until serving time. Enjoy!
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