Ever have Tiramisu in a cream puff? Here's your chance, thanks to William Doubleknife Bohannon!
Cream Puff Pastry "Choux"
Ingredients
- WATER, 1 cup
- MALTED MILK POWDER (or other flavoring), 2 tablespoons
- BUTTER, 1/2 cup
- SALT, pinch
- ALL-PURPOSE FLOUR, 1 cup
- EGGS, 4
- ESPRESSO or KAHLUA
- POWDERED SUGAR or MELTED CHOCOLATE
Directions
- In a saucepan, combine water, butter, salt, and malted milk powder (or other flavoring).
- Bring to a boil.
- Add flour all at once and stir well.
- Cook and stir until dough pulls away from pan and forms a ball.
- Cool 10 to 15 minutes.
- Add eggs one at a time and beat with form or wooden spoon.
- Spoon or pipe desired size (2 heaping tablespoons) onto greased baking sheet, 3 inches apart.
- Bake at 400 degree F. for 30 minutes or until golden.
- Cool on wire rack.
- Cut open and scoop out doughy center.
- Fill with Tiramisu Cream and mousse blanc (see following instructions).
- Replace top of cream puff.
- Drizzle with melted chocolate or powdered sugar (optional).
- Arrange on platter, keep cool, and serve.
Tiramisu Cream
Ingredients
- EGG WHITES, 2 beaten into a soft meringue
- EGG YOLKS, 2
- WHIPPING CREAM, 1/2 cup whipped with pinch of sugar and dash of vanilla
- MARSALA WINE, 2 tablespoons
- SUGAR, 3 tablespoons
- MASCARPONE CHEESE, 8 ounces
Directions
- Whisk the sugar, egg yolks and wine into the mascarpone.
- Fold in 1/2 of the meringue.
- Fold in 1/2 of the whipped cream.
- In a separate bowl, fold remaining meringue and whipped cream together to make "mousse blanc."
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