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Category: Tiramisu
Prep Time: Cook Time: Total Time:
3 large eggs, at room temperature
1/2 cup water
1/4 cup plus 1 tbsp unsalted butter, cut into 1/2 inch cubes
3 tbsp sugar
3/4 cup flour, sifted
1 tbsp instant coffee
1-1/2 tsp ground cinnamon
1/2 lb. mascarpone cheese
1/2 cup heavy cream
1/4 cup plus 2 tbsp sugar
2 tbsp light rum
1/2 cup confectioner's sugar
1 tbsp plus 2 tsp heavy cream
Preheat the oven to 425. Line 2 baking sheets with baking parchment. In a glass measuring cup, stir eggs with a fork until blended. Pour approximately 2 tbsp of beaten eggs into a small cup, leaving 1/2 cup of egg mixture in measuring cup.
In a medium heavy saucepan, combine water, butter and sugar. Over medium heat, stirring occasionally, heat water mixture until butter has melted. Increase heat to medium high and bring mixture to a boil. Remove pan from heat.
Using a wire whisk, stir in flour, coffee and cinnamon. Whisk vigorously 20-30 seconds, until mixture is smooth and pulls away from side of pan. Return pan to heat and stirring constantly with a wooden spoon, cook 30-60 seconds, until paste forms a very smooth ball. Transfer paste to a large bowl. Pour reserved 1/2 cup of beaten eggs over paste and beat vigorously with a wooden spoon 45-60 seconds, until mixture forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft enough to slowly slide off the spoon when tilted. If the dough does not slide off the spoon, add 1/2 tbsp of the reserved egg mixture, beat until smooth and retest the dough with a spoon. The remaining 1-1/2 tbsp to 2 tbsp of egg will be used to glaze tops of éclairs before they are baked.
Fill a pastry bag fitted with a 1/3 inch plain tip with éclair dough. Pipe 5 inch strips approximately 1/2 inch wide on prepared baking sheets, leaving about 3-1/2 inches between éclairs. Dip your finger in some of the remaining beaten egg and gently smooth down any tails left from piping.
Lightly brush tops of eclairs with more of egg. Bake, one baking sheet at a time, 10 minutes, and propping oven door open about 2 inches with the handle of a wooden spoon. Reduce oven temperature to temperature 375 and close oven door. Continue baking eclairs 20-25 minutes, until they are crisp.
Transfer eclairs to a wire rack and cool completely. The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or in the freezer for up to one month.
In a large bowl, whisk together cheese, heavy cream and sugar until smooth. Stir in rum.
In a small bowl combine confectioners sugar with heavy cream. Stir until smooth. Slice eclairs in half and remove any moist dough. Fill each eclair with about 3 tbsp filling. Replace top of each eclair. Spread glaze over top of each eclair. Dust with sifted cocoa powder and garnish with whipped cream, if desired. Makes 8 eclairs
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TIRAMISU ECLAIRS
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Category: Tiramisu
Prep Time: Cook Time: Total Time:
3 large eggs, at room temperature
1/2 cup water
1/4 cup plus 1 tbsp unsalted butter, cut into 1/2 inch cubes
3 tbsp sugar
3/4 cup flour, sifted
1 tbsp instant coffee
1-1/2 tsp ground cinnamon
1/2 lb. mascarpone cheese
1/2 cup heavy cream
1/4 cup plus 2 tbsp sugar
2 tbsp light rum
1/2 cup confectioner's sugar
1 tbsp plus 2 tsp heavy cream
Preheat the oven to 425. Line 2 baking sheets with baking parchment. In a glass measuring cup, stir eggs with a fork until blended. Pour approximately 2 tbsp of beaten eggs into a small cup, leaving 1/2 cup of egg mixture in measuring cup.
In a medium heavy saucepan, combine water, butter and sugar. Over medium heat, stirring occasionally, heat water mixture until butter has melted. Increase heat to medium high and bring mixture to a boil. Remove pan from heat.
Using a wire whisk, stir in flour, coffee and cinnamon. Whisk vigorously 20-30 seconds, until mixture is smooth and pulls away from side of pan. Return pan to heat and stirring constantly with a wooden spoon, cook 30-60 seconds, until paste forms a very smooth ball. Transfer paste to a large bowl. Pour reserved 1/2 cup of beaten eggs over paste and beat vigorously with a wooden spoon 45-60 seconds, until mixture forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft enough to slowly slide off the spoon when tilted. If the dough does not slide off the spoon, add 1/2 tbsp of the reserved egg mixture, beat until smooth and retest the dough with a spoon. The remaining 1-1/2 tbsp to 2 tbsp of egg will be used to glaze tops of éclairs before they are baked.
Fill a pastry bag fitted with a 1/3 inch plain tip with éclair dough. Pipe 5 inch strips approximately 1/2 inch wide on prepared baking sheets, leaving about 3-1/2 inches between éclairs. Dip your finger in some of the remaining beaten egg and gently smooth down any tails left from piping.
Lightly brush tops of eclairs with more of egg. Bake, one baking sheet at a time, 10 minutes, and propping oven door open about 2 inches with the handle of a wooden spoon. Reduce oven temperature to temperature 375 and close oven door. Continue baking eclairs 20-25 minutes, until they are crisp.
Transfer eclairs to a wire rack and cool completely. The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or in the freezer for up to one month.
In a large bowl, whisk together cheese, heavy cream and sugar until smooth. Stir in rum.
In a small bowl combine confectioners sugar with heavy cream. Stir until smooth. Slice eclairs in half and remove any moist dough. Fill each eclair with about 3 tbsp filling. Replace top of each eclair. Spread glaze over top of each eclair. Dust with sifted cocoa powder and garnish with whipped cream, if desired. Makes 8 eclairs
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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