Two Classic Desserts Join Forces in These Delicious Tiramisu Cream Puffs
My Baking Therapy cream puffs are inspired by one of my all-time desserts — tiramisu! Infused with coffee, filled with a luxurious, but light mascarpone cream and dipped in the easiest chocolate ganache ever. If you love tiramisu, I know you’re going to devour this handheld treat. How can such a simple combo of two desserts be so delicious?
Tiramisu Cream Puffs
Prep Time: 35 minutes
Rest Time: 30 minutes
Bake Time: 40 minutes
Total Time: 1 hour, 45 minutes
Servings: 16 to 18 cream puffs
½ cup whole milk
½ cup coffee
½ cup (1 stick) unsalted butter
2 tsp white sugar
½ tsp salt
2 tsp espresso powder
1 cup all-purpose flour
4 extra-large eggs, room temperature
1 Tbsp milk
1 cup mascarpone
1 ½ cup heavy whipping cream
6 Tbsp icing sugar
1 tsp vanilla extract
3 tsp water (optional)
1 tsp gelatin powder (optional)
½ cup heavy whipping cream
¼ tsp espresso powder
6 oz semi-sweet chocolate, chopped
1. Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
2. Start your cream puff dough: in a medium saucepan, add milk, coffee, butter, sugar, salt and espresso powder and bring to a boil over medium-high heat. Once the mixture is bubbling, take off the heat, add the flour in all at once and mix to combine. Place it back on the heat and cook for 1-2 minutes until the dough starts to come together and forms a thin film at the bottom of the pan. Transfer to the bowl of a stand mixer to cool for 5 minutes.
3. Using the paddle attachment, add the eggs, one at a time, mixing well after each addition. The dough will be smooth, shiny and thick, but pipeable. Transfer the dough to a piping bag with a ½ to ¾ tip or opening. Hold the piping bag upright and pipe the dough into 2-inch peaks about 2 inches apart. Dip your finger in some water and smooth out the peaks on top.
4. Whisk together the egg and milk for the egg wash and brush the tops of the dough. Bake in the oven for 20 minutes, then rotate the pan, turn down the oven to 325°F and continue to bake for another 15 to 20 minutes until golden and crisp on the outside. Transfer to a rack and let cool completely.
5. In the bowl of a stand mixer with the whisk attachment, whisk together the mascarpone and heavy cream on medium speed to combine. Add the icing sugar and vanilla and whisk on high until the peaks are stiff. Make sure not to over whip or the mixture will start to separate.
Optional: To stabilize the cream filling, bloom the gelatin in water, let sit for 5 minutes then heat in the microwave for 10 seconds. Add 1 tsp to the cream when it has reached the soft peak stage.
6. Transfer the mascarpone cream to a piping bag. Using a paring knife, cut an X at the bottom of the puff, insert the piping tip and fill the puff. You will be able to feel the puff fill with the cream.
7. Heat the ganache’s heavy cream over the stove. Dissolve the espresso powder and pour mixture over chopped chocolate. Let sit for 1 to 2 minutes to warm through, then stir together until thick and velvety.
8. Dip the tops of the cream puffs into the chocolate ganache and let set on a cooling rack. Alternatively, you can slice the cream puffs in half, pipe the cream into the centre like a sandwich.