Tiramisu Cream Puffs

Directions

1. 1

   Preheat your oven to 190°C bake. Grease and line an oven tray with baking paper.

2. 2

   Choux Pastry: Add milk, water, butter, sugar & salt to a medium pot. Place over medium heat and bring to a simmer. Once the butter has melted, add the flour. Stir vigorously over the heat, until it forms a dough. Continue to beat over heat for 1 minute. Transfer the dough to a large bowl. Using electric beaters, beat the dough for about a minute to cool it down. Add the eggs one at a time, beating well after each addition. Transfer the dough to a piping bag fitted with a round nozzle (see tip). Pipe the dough onto the oven tray, spacing them a few fingers apart. Bake for 25 minutes, until puffed and golden brown. Turn oven off and let them cool in the oven for 15 minutes.

3. 3

   Filling: Using electric beaters, beat the cream on high speed until soft peaks. Add the mascarpone, vanilla and sugar & beat again, until the mixture is stiff & thickened. Add the custard & espresso & fold through the cream. Transfer the filling to a large bag fitted with a filling nozzle (see tip).

4. 4

   Assembly: Poke a hole in the base of each choux puff with a chopstick. Insert the nozzle into the hole & pipe the filling into the choux puffs, wiping off any excess that oozes out with your fingertip. Dip the top of each choux puff in the melted chocolate, shaking off the excess. Dust over the cocoa powder.