Mini Tiramisu Éclairs

Name: Mini Tiramisu Éclairs
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp Dutch-process or unsweetened natural cocoa powder; 3 larges eggs, at room temperature; 177 milliliters all-purpose flour; 1 Tbsp granulated sugar; 2 Tbsps heavy cream, plus more as needed; 1 teaspoon instant espresso powder; 2 Tbsps sweet Marsala wine; 113 grams 1/2 cup cold mascarpone cheese (about; 237 milliliters powdered sugar, sifted; 0 teaspoons fine salt; 6 Tbsps unsalted butter (3/4 stick), cut into 6 pieces; 1 teaspoons vanilla extract; 59 milliliters water, plus more as needed; 59 milliliters whole milk

Mini Tiramisu Éclairs is a Mediterranean recipe that serves 20. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 118 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of instant espresso powder, mascarpone cheese, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Heat the butter, milk, measured water, sugar, and salt in a medium heavy-bottomed saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Water

Milk

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.With the mixer on medium-low speed, add 1 of the eggs and beat until completely incorporated, at least 1 minute.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Stand Mixer

Bowl

Add the second egg and beat until completely incorporated, at least 1 minute. Stop the mixer and scrape down the beater and the sides of the bowl with a rubber spatula. Return the mixer to medium-low speed, add the remaining egg, and beat until the mixture is smooth, sticky, and glossy, at least 1 minute more.

Ingredients you will need

Egg

Equipment you will use

Spatula

Blender

Bowl

Transfer the dough to a large piping bag fitted with a 1/2-inch round tip. (Alternatively, place the dough in a large resealable plastic bag and cut off about 1/2 inch from one bottom corner.) Pipe 20 (2-1/2-by-1-inch) fingers onto the prepared baking sheet, making sure they’re about 1 inch apart. Gently pat down any wispy tips with a finger dipped in the reserved bowl of water.

Ingredients you will need

Dough

Water

Equipment you will use

Baking Sheet

Ziploc Bags

Bowl

Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 30 to 35 minutes (do not open the oven door until at least 30 minutes has passed).

Equipment you will use

Baking Sheet

Oven

Transfer the baking sheet to a wire rack and let the puffs cool completely, at least 20 minutes.For the filling:When ready to serve, place all of the filling ingredients in the bowl of a stand mixer fitted with a whisk attachment.

Equipment you will use

Baking Sheet

Stand Mixer

Wire Rack

Whisk

Bowl

Whisk on low speed until the powdered sugar is just incorporated. Increase the speed to high and whisk until medium peaks form, about 30 seconds more.

Ingredients you will need

Powdered Sugar

Equipment you will use

Whisk

Transfer the mixture to a large piping bag fitted with a 1/2-inch round tip. (Alternatively, place the filling in a large resealable plastic bag and cut off about 1/2 inch from one bottom corner.)

Equipment you will use

Ziploc Bags

Whisk the cream, Marsala, and espresso powder together in a medium bowl until smooth.

Ingredients you will need

Instant Espresso

Marsala

Cream

Equipment you will use

Whisk

Bowl

Add the powdered sugar and whisk until smooth; set aside. (If the mixture is too thick to easily run off a spoon, whisk in more cream 1/2 teaspoon at a time.)To assemble:Using a paring knife, cut a slit in the long side of each éclair, being careful not to cut all the way through the pastry. Gently open up the éclairs.

Ingredients you will need

Powdered Sugar

Cream

Equipment you will use

Knife

Whisk

Remove the filling from the refrigerator and pipe it into the bottom half of each éclair. Close the éclairs. Carefully pick them up with your fingers, dip the tops in the glaze, then return them to the baking sheet glaze-side up.

Ingredients you will need

Dip