This past weekend, I decided to try my hand at making Tiramisu Éclairs, and let me tell you, it was an absolute hit! Combining the rich, creamy flavors of classic tiramisu with the delicate, airy texture of éclairs created a dessert that disappeared from the table in no time. My family, who are usually quite the dessert connoisseurs, couldn’t stop raving about the unique twist on a traditional favorite. The éclairs were filled with a luscious mascarpone cream, lightly flavored with coffee, and topped with a dusting of cocoa powder. Each bite delivered a perfect balance of flavors and textures, leaving everyone craving more. Now, let’s dive into how you can make this delightful dessert!

Ingredients

To make these delightful Tiramisu Éclairs, you will need the following ingredients:

• For the Éclair Shells:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 teaspoon salt
• For the Mascarpone Filling:
  • 1 cup heavy cream
  • 8 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 1 tablespoon hot water
• For the Topping:
  • 2 tablespoons cocoa powder
  • 1/4 cup dark chocolate, melted

Instructions

Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine the water, butter, and salt, bringing it to a boil over medium heat. Once boiling, remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball. Return the saucepan to low heat, stirring constantly for another 2 minutes to cook out the raw flour taste.

Transfer the dough to a mixing bowl and allow it to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Spoon the dough into a pastry bag fitted with a large plain tip and pipe 4-inch logs onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 20-25 minutes or until the éclairs are puffed and golden brown. Turn off the oven and let the éclairs sit inside for an additional 10 minutes to dry out. Remove from the oven and transfer to a wire rack to cool completely.

While the éclairs are cooling, prepare the filling. Dissolve the espresso powder in hot water and set aside to cool. In a large mixing bowl, beat the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and cooled espresso mixture. Gently fold the whipped cream into the mascarpone mixture until well combined.

Once the éclairs are cool, use a small pastry tip to fill each one with the mascarpone cream. To finish, melt the dark chocolate and drizzle it over the top of each éclair, then dust with cocoa powder.

Nutrition Facts

Each serving of Tiramisu Éclairs is a delightful indulgence. This recipe makes approximately 12 éclairs. Here are the nutrition facts per serving:

• Calories: 280
• Carbohydrates: 24g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 120mg
• Sodium: 90mg
• Fiber: 1g
• Sugar: 12g

Preparation Time

Making Tiramisu Éclairs is a rewarding experience, and while it does take some time, the results are well worth it. Here’s how the time breaks down:

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour and 5 minutes

How to Serve

Tiramisu Éclairs are a versatile dessert suitable for many occasions. Here are some suggestions on how to serve them:

• As a delightful afternoon tea treat with freshly brewed coffee or tea.
• At a dinner party as a sophisticated dessert to impress your guests.
• For a special celebration, arrange them on a tiered cake stand for a stunning display.
• As a sweet ending to a romantic dinner at home, paired with a glass of dessert wine.
• Take them as a potluck contribution, where they are sure to be a crowd-pleaser.

Additional Tips

To ensure your Tiramisu Éclairs turn out perfectly, consider these tips:

• Tip 1: Make sure the dough is cool enough before adding the eggs to prevent them from cooking prematurely.
• Tip 2: Use a piping bag with a large tip to ensure even-sized éclairs for consistent baking.
• Tip 3: Allow the éclairs to dry out in the oven after baking to achieve a crisp shell.
• Tip 4: Chill the mascarpone filling before piping to make it easier to handle.
• Tip 5: Store any leftover éclairs in the refrigerator to keep them fresh, but consume within two days for best results.

FAQ Section

Here are some frequently asked questions about making Tiramisu Éclairs:

• Q: Can I make the éclair shells in advance?
  A: Yes, you can bake the shells a day ahead and store them in an airtight container. Fill them with mascarpone cream just before serving.
• Q: Can I substitute cream cheese for mascarpone?
  A: While cream cheese can be used, it has a tangier flavor and firmer texture than mascarpone. For the authentic taste, mascarpone is recommended.
• Q: How do I prevent my éclairs from collapsing?
  A: Ensure your dough is cooked through and dry the éclairs in the oven post-baking to prevent collapse.
• Q: Can I freeze Tiramisu Éclairs?
  A: It’s best to freeze the unfilled shells. Once filled, éclairs do not freeze well due to the mascarpone cream.
• Q: What can I use instead of espresso powder?
  A: Strong brewed coffee can be used as a substitute, but remember to adjust the liquid content accordingly.