Irresistible Tiramisu Cream Puffs
These Tiramisu Cream Puffs are a delightful fusion of two beloved desserts. The light and airy choux pastry shells are filled with a creamy mascarpone cheese mixture infused with the flavors of coffee and cocoa, reminiscent of traditional tiramisu. Each bite offers a perfect balance of textures and flavors, making these cream puffs a truly indulgent and unforgettable treat.
Imagine taking the light and airy choux pastry and filling it with a creamy mascarpone cheese mixture infused with the flavors of coffee and cocoa powder. The result would be a delightful marriage of textures and flavors, with the crisp pastry shell contrasting beautifully with the rich and creamy filling. Each bite would be a symphony of flavors, with the coffee-infused creaminess of tiramisu enveloping your taste buds in pure bliss. Adding the flavor of tiramisu to a cream puff would elevate this classic pastry to a whole new level of deliciousness, making it a truly decadent and unforgettable treat.
Why is this the best recipe
- Delicious Flavor Fusion: It combines the rich flavors of traditional tiramisu with the light and airy texture of cream puffs, creating a delightful taste experience.
- Unique Presentation: The use of a liquor injector adds a fun and interactive element to the dessert, allowing guests to customize the amount of coffee flavor in each puff.
- Texture Contrast: The crisp choux pastry shell contrasts beautifully with the creamy mascarpone filling, providing a delightful textural experience.
- Impressive Appearance: The finished cream puffs are visually stunning, making them a perfect dessert for special occasions or dinner parties.
Ingredients and substitutes
- Choux Pastry: Forms the light and airy pastry shell for the cream puffs. None for the choux pastry, as it is a specific type of pastry dough.
- Mascarpone Cheese: Provides a rich and creamy texture to the filling. You can also use cream cheese as a substitute, although the flavor and texture will be slightly different.
- Powdered Sugar: Sweetens the mascarpone cream and helps create a smooth texture. You can make powdered sugar by blending granulated sugar until fine, but there’s no direct substitute for its function in this recipe.
- Heavy Cream: Adds richness and helps thicken the mascarpone cream. You can also use whipped topping or non-dairy whipped topping as a substitute.
- Vanilla Extract: Adds flavor to the mascarpone cream. You can also use other flavorings, like almond extract or rum extract.
- Coffee and Coffee Liqueur: Infuses the cream puffs with coffee flavor, mimicking the flavor of tiramisu. For a non-alcoholic version, use coffee extract or a strong brewed coffee syrup.
Step-by-step: Tiramisu Cream Puffs
- Preheat the oven to 400°F /200°C/ Gas mark 6 and line a baking sheet with parchment paper.
- Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from heat and add flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Add eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each for expansion.
- Bake for about 25-30 minutes or until the puffs are golden brown. Remove from the oven and use a toothpick or skewer to poke a small hole in the bottom of each puff to release steam.
- Return them from the oven and bake for an additional 5-10 minutes, or until the bottoms are golden brown and crisp. Remove them from the oven and let them cool completely on a wire rack.
Assemble
- Mascarpone cream – In a medium bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined. Transfer the cream to a piping bag fitted with a small round tip.
- Coffee mixture – In a small bowl, combine the brewed coffee and coffee liqueur (if using). Use a liquor injector and fill it with some coffee mixture.
- Fill – Pipe the mascarpone cream into each cream puff until filled. Dust the tops of the cream puffs with cocoa powder. Place the liquor injector in each cream puff.
- Serve immediately or refrigerate until ready to serve.
Troubleshooting
- Choux Pastry Doesn’t Puff: This could be due to underbaking or opening the oven door too early. Make sure to bake the pastry until it’s golden brown, and do not open the oven door during baking.
- Cream Puffs Collapse: If the cream puffs collapse after baking, they may not have been baked long enough, or the oven temperature may have been too low. Bake them until they are fully set and hollow inside.
- Cream is Too Runny: If the mascarpone cream is too runny, it may have been overmixed, or the heavy cream may not have been whipped to stiff peaks. Mix the cream gently and make sure the heavy cream is whipped properly.
- Cream Puffs are Soggy: If the cream puffs become soggy, they may have been filled with the coffee mixture too far in advance. Fill them with the coffee mixture just before serving to prevent them from getting soggy.
- Pastry is Too Dry or Dense: This could be due to overmixing the dough or using too much flour. Mix the dough until it comes together, and add flour gradually until the dough reaches the right consistency.
- Filling Leaks Out: If the filling leaks out of the cream puffs, the pastry may not have been fully cooled before filling, or the filling may have been too thin. Make sure the pastry is completely cooled and use a thick filling that holds its shape well.
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Frequently asked questions
Desserts with choux pastry, such as these cream puffs filled with whipped cream or cheesecake filling, as well as profiteroles and eclairs, are best served as soon as they are assembled because the moisture in the filling gets soaked into the pastry. Having said that, you can keep any leftovers in the fridge for two to 3 days.
Yes, if you fill them with a perishable filling such as pastry cream, whipped cream, ice cream, or cheesecake filling. All of these contain dairy and eggs, which need to be kept chilled at all times.
Yes, you can make the choux pastry dough up to 2 days in advance and keep it in the fridge. Make sure to place a plastic wrap on the top surface of the pastry to prevent drying out or skin from forming.
Cream puffs are best filled no earlier than an hour before you are going to serve them. Otherwise, the moisture in the filling makes the choux pastry shell soft.
Most people bake choux pastries at two different temperatures, starting with high heat at first, then lowering it midway. I find this makes the dough expand too much at high heat, causing big cracks on the top, which are not necessarily pleasing. So, I bake my cream puffs at 190 °C/375°F for 20 to 25 minutes. Prick them, and then bake them for five minutes longer.
Tiramisu Cream Puffs from Scratch
These Tiramisu Cream Puffs are a delightful fusion of two beloved desserts. The light and airy choux pastry shells are filled with a creamy mascarpone cheese mixture infused with the flavors of coffee and cocoa, reminiscent of traditional tiramisu. Each bite offers a perfect balance of textures and flavors, making these cream puffs a truly indulgent and unforgettable treat.
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Ingredients
- ¼ cup (60 ml) Water
- ¼ cup (60 ml) Milk
- ¼ cup (55 g) Unsalted butter
- 1 tbsp Sugar
- ¼ tsp Salt
- ½ cup (60 g) All-purpose flour
- 2 large Eggs
- 8 oz (226 g) Mascarpone cheese softened
- ½ cup (60 g) Powdered sugar
- 1 tsp Vanilla extract
- ½ cup (120 ml) Heavy cream whipped to stiff peaks
- 1 tbsp Lemon juice (optional)
- ½ cup (120 ml) Strong brewed coffee cooled
- 2 tbsp Sugar
- 1 tbsp Coffee liqueur (optional)
- Cocoa powder for dusting
Method
- Preheat the oven to 400°F /200°C/ Gas mark 6 and line a baking sheet with parchment paper.
- Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from heat and add flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.¼ cup Water, ¼ cup Unsalted butter, ¼ tsp Salt, ½ cup All-purpose flour
- Remove from heat and let cool for 5 minutes. Add eggs, one at a time, beating well after each addition until the dough is smooth and glossy.2 large Eggs
- Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each for expansion. Depending on the size, you should get about 12 to 15 cream puffs with this recipe.
- Bake for about 25-30 minutes or until the puffs are golden brown. Remove from the oven and use a toothpick or skewer to poke a small hole in the bottom of each puff to release steam.
- Return them from the oven and bake for an additional 5-10 minutes, or until the bottoms are golden brown and crisp. Remove them from the oven and let them cool completely on a wire rack.
- Mascarpone cream – In a medium bowl, beat mascarpone cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Gently fold in the whipped cream until well combined. Transfer the cream to a piping bag fitted with a small round tip.8 oz Mascarpone cheese, ½ cup Powdered sugar, 1 tsp Vanilla extract, ½ cup Heavy cream, 1 tbsp Lemon juice
- Coffee mixture – In a small bowl, combine the brewed coffee, sugar, and coffee liqueur (if using). Use a liquor injector and fill it with some coffee mixture.½ cup Strong brewed coffee, 2 tbsp Sugar, 1 tbsp Coffee liqueur (optional)
- Fill – Pipe the mascarpone cream into each cream puff until filled. Dust the tops of the cream puffs with cocoa powder. Place the liquor injector in each cream puff.Cocoa powder
- Serve immediately or refrigerate until ready to serve.
Notes
- Consistent Pastry Size: Pipe the choux pastry into uniform sizes to ensure even baking and consistent cream puff sizes.
- Proper Baking: Bake the choux pastry at a high temperature initially to create steam, which helps the pastry puff. Then, lower the temperature to ensure the insides are cooked through without burning the outside.
- Fully Cool Before Filling: Make sure the choux pastry shells are completely cooled before filling them with the mascarpone cream to prevent the cream from melting.
- Inject Coffee Mixture Right Before Serving: Inject the coffee mixture into the cream puffs just before serving to keep the pastry from getting soggy.
- Whip Cream to Stiff Peaks: Whip the heavy cream to stiff peaks before folding it into the mascarpone mixture to ensure a stable and fluffy filling.
- Dust with Cocoa Powder Just Before Serving: Dust the filled cream puffs with cocoa powder just before serving to maintain the visual appeal and prevent it from getting absorbed into the cream.
- Store Properly: Store leftover cream puffs in an airtight container in the refrigerator. They are best consumed within a day or two for optimal freshness.
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Pastry Day 18: Cream Puffs- Done