Tiramisu Eclairs

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 3 Eggs

• Baking & Spices

  • 1/2 cup Chocolate
  • 1/4 cup Flour
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 7 tsp Sugar

• Drinks

  • 1/2 tsp Coffee, powder

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Cream, hot
  • 1/2 cup Heavy cream
  • 4 oz Mascarpone cheese
  • 1/3 cup Milk

• Liquids

  • 1/3 cup Water
  • 1 tbsp Water, HOT

Found on sprinklewithsalt.com

Ingredients

• 6 tbsp butter
• 1/3 c milk
• 1/3 c water
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 cup flour
• 3 eggs
• 2 egg yolks
• 2 tbsp sugar
• 1 tbsp hot water
• 1/2 tsp coffee powder
• pinch salt
• 4 oz. mascarpone cheese
• 1/2 cup heavy cream
• 1/2 cup chocolate
• 1/4 cup hot cream

Directions

• Preheat the oven to 350 F.
• Combine the butter, milk, water, sugar, and salt in a saucepan and heat until the butter melts. Take the pan off the stove and stir in the flour. Place the saucepan back on the stove. Cook until the dough sticks in a cohesive mass, then 1 minute more. There should be a little layer of starch at the bottom of the pan.
• Put the dough mass in another bowl and whisk the eggs in one by one.
• Scoop the dough into a pastry bag fitted with a fine teethed star tip. Pipe out 10 inch long eclairs on a baking sheet. Sift powdered sugar over the pipped eclairs.
• Bake for 40 minutes or until the eclairs are golden.
• Whisk the hot water and coffee powder together. In a double broiler, whisk the egg yolks, sugar, salt, and coffee mixture until light and very thick.
• Whisk the mascarpone cheese with the heavy cream until stiff peaks form. Fold in the egg yolk mixture. If it is too soupy, whip the mixture until it is smooth.
• For the chocolate ganache, mix the chocolate and hot cream together until smooth.
• To assemble, poke 2-3 holes on the bottom of the eclairs and pipe the coffee filling into the eclairs. Dip in the chocolate ganache. Pipe little blobs of the coffee cream onto the top of the eclair and sift a little bit of cocoa powder.