St. Joseph’s cream puffs with tiramisu and pasteurized eggs light and delicious a triumph of flavors that will win everyone over , a dessert that at this time is found in all city patisseries like the frappe and the castagnole. In Rome, it’s traditional to prepare them for Father’s Day.
It always involves the dough made with the choux pastry used to make both zeppole and cream puffs. Of course, like all traditional recipes, there are different variations to fill the cream puffs such as those with white chocolate cream or with chocolate cream without eggs or the classic fried version
However, there is no need for double cooking because they are baked directly in the oven and if you follow all the steps, you’ll make light and chubby cream puffs ready to be filled. In this case, I used mascarpone cream with pasteurized eggs but if you want, you can try the cooked mascarpone cream.
Now you just need to get all the ingredients and try these treats, and I am sure you will make your dads happy. Let’s see what we need to make the St. Joseph’s cream puffs with tiramisu and pasteurized eggs light and delicious a triumph of flavors that will win everyone over
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
St. Joseph’s cream puffs with tiramisu and pasteurized eggs light and delicious a triumph of flavors that will win everyone over , a dessert that at this time is found in all city patisseries
- 5 eggs
- 1 cup cup water
- 4 tbsp tbsps butter
- 2 cups cups all-purpose flour
- 2 tbsps coffee (from the moka pot)
- 3 egg yolks
- 8 oz oz mascarpone
- 1/4 cup cup sugar
- unsweetened cocoa powder (for dusting)
Tools
HERE’S WHAT WE NEED
- 1 Thermometer
- 1 Piping bag
Steps
LET’S PREPARE THE CREAM PUFFS
to make the choux pastry, you can follow this recipe but only the oven step for baking at 350 degrees Fahrenheit for about 15/20 minutes but adjust according to your oven. Remember to add the coffee a little at a time to the dough, but you may only need 1 tablespoon, adjust according to your taste. I used one.
Put the egg yolks in a saucepan with the sugar over a bain-marie on the stove and stir continuously until the thermometer reaches 176 degrees Fahrenheit. At that point, remove them from the heat and whisk them with electric beaters until they are nice and fluffy. Then add the mascarpone and mix well. Now fill the cream puffs, you can pierce them with the piping bag nozzle at the bottom or cut them in half. Finally, dust them with unsweetened cocoa powder.
