Tiramichoux (Tiramisu Cream Puffs)
Tiramisu and cream puffs come together in this dish for an absolutely irresistible combination. The choux are covered with craquelin and stuffed with coffee crème anglaise mixed with mascarpone cheese, creating a rich, decadent garnish. A scrumptious association.
Ingredients
- 1 1/2 cups (375 ml) 35% whipping cream
- 1/3 cup (30 g) coffee beans, coarsely crushed
- 1 tsp (5 ml) vanilla
- 1 tsp gelatin
- 2 tbsp (30 ml) cold water
- 1/2 cup (105 g) brown sugar
- 4 egg yolks
- 1 container (275 g) mascarpone cheese, cold
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/3 cup (70 g) brown sugar
- 1/4 cup (55 g) unsalted butter, softened
- 1/3 cup (75 ml) water
- 1/3 cup (75 ml) milk
- 1/4 cup (55 g) unsalted butter
- 1 tsp brown sugar
- 1/4 tsp salt
- 3/4 cup (115 g) unbleached all-purpose flour
- 3 eggs
- Cocoa powder, for sprinkling
Instructions
- In a pot, combine the 35% cream, coffee beans and vanilla. Bring to a boil. Remove from the heat. Cover and infuse for 10 minutes.
- Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In another bowl, whisk together the brown sugar and egg yolks for 1 minute or until the mixture is pale and smooth. Place a sieve over the egg mixture. Strain the coffee cream through the sieve and immediately mix it into the egg mixture. Compost the coffee beans. Pour the mixture back into the same pot.
- Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture just starts to boil and thickens enough to coat the back of a spoon, about 10 minutes. Remove from the heat.
- Add the gelatin mixture and stir until completely dissolved. Pour into a bowl and let cool. Cover and refrigerate for 3 hours or until completely chilled. The pastry cream will keep for 3 days in the refrigerator.
Tiramisu and cream puffs come together in this dish for an absolutely irresistible combination. The choux are covered with craquelin and stuffed with coffee crème anglaise mixed with mascarpone cheese, creating a rich, decadent garnish. A scrumptious association.