Gluten Free Tiramisu Cream Puffs

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Cocoa powder to dust
  • 3 tbsp Cornstarch
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Recipe gluten free pate choux/ cream puffs/ eclairsbaked according to the directions

• Drinks

  • 1/4 cup Espresso or strong coffee, hot

• Dairy

  • 2 cups Milk

• Desserts

  • 1 tsp Gelatin, powdered unflavored

• Beer, Wine & Liquor

  • 1 tbsp Marsala wine

Found on flippindelicious.com

Description

Ingredients

• 1 recipe gluten free pate choux/ cream puffs/ eclairsbaked according to the directions
• 1 teaspoon powdered unflavored gelatin
• ¼ cup espresso or strong coffee, hot
• 2 cups milk (dairy free is fine)
• 3 Tablespoons cornstarch
• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon marsala wine, dark rum, or brandy (optional)
• cocoa powder to dust

Directions

• Prepare the pate choux using my gluten free cream puff recipe and bake according to the directions.
• For the Espresso Pastry Cream
• Mix the gelatin with 1 tablespoon of cool water and set it aside to bloom for 5 minutes. Whisk in the hot espresso or coffee. Continue to whisk until the gelatin is completely dissolved. Set aside.
• In a saucepan whisk together the milk and cornstarch and heat while stirring until it starts to thicken.
• In a bowl whisk together the eggs and sugar until smooth.
• When the milk is steaming and slightly thickened, pour 1 cup of steaming milk into the egg mixture, whisking constantly.
• Carefully pour the egg mixture back into the saucepan of milk, while whisking. Continue to cook over low heat until the pastry cream coats the back of a spoon and leaves a clean line when you wipe the back of the spoon with your finger.
• Whisk the vanilla extract, optional wine or brandy, and espresso gelatin into the pasty cream.
• Pour the pastry cream into a clean container and press plastic wrap on the surface to prevent a skin from forming as it cools. Chill before using.
• To finish the cream puffs
• Cut the cream puffs in half and remove any soft dough. Fill with the espresso pastry cream (I used a pastry bag but you can also use a plastic bag with a corner cut off.)
• Dust the filled cream puffs with cocoa powder, if desired.