Tiramisu Eclairs

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Tiramisu Eclairs at home. This hor d'oeuvre has 181 calories, 4g of protein, and 13g of fat per serving. This lacto ovo vegetarian recipe serves 20 and costs 29 cents per serving. From preparation to the plate, this recipe takes approximately 1 hour. If you have marsala wine, butter, egg yolks, and a few other ingredients on hand, you can make it. 6 people were impressed by this recipe. It is brought to you by Daydreamer Desserts. With a spoonacular score of 7%, this dish is improvable. Mini Tiramisu Éclairs, Classic Tiramisu And A Coffee-free Chocolate-orange Tiramisu, and Éclairs are very similar to this recipe.

Servings: 20

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.In a non-stick pan bring to a boil water, milk, butter, sugar, and salt. When it boils remove pan from heat, add four all at once and stir until it has completely been incorporated.Return pan to stove. Place over medium heat and stir consistently until dough comes together, about 3-4 minutes.Transfer dough into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until dough cools to room temperature.Add eggs one at a time and scrape down the sides of the bowl after each addition. Beat until each egg has been completely incorporated before adding the next.Mix until the dough is glossy and smooth.Transfer dough to a large piping bag fitted with an 807 Ateco tip. Pipe logs about 4 inches in length.Bake for 10 minutes, prop oven door open with the help of a wooden spoon and bake eclairs for another 10 minutes. Rotate baking sheets from top to bottom and rotate back to front. Bake for an additional 10 minutes with the door still ajar. Before pulling them out of the oven make sure to test them with a wooden skewer inserted in the center, it should come out clean. If they are removed too soon the shells will collapse. Remove pans from oven and finish cooling eclairs over a wire rack. If the eclairs on the top are still a little too light remove the bottom tray and allow the top tray to bake for 2-3 more minutes.In a medium bowl, whisk the egg yolks and sugar until pale. Place the bowl over a saucepan with simmering water. Add wine, vanilla and espresso powder while continuing to stir. Cook over medium-high heat for 5-7 minutes stirring constantly until thick. Remove from heat and allow to cool.Once egg mixture is cool, beat heavy cream until stiff peaks form, but being careful not to overheat. Fold in mascarpone and egg mixture into heavy cream. Transfer mixture into a large piping bag fitted with a large star tip.In a small bowl combine ingredients then transfer to a small pastry bag.In a small bowl combine ingredients then transfer to a small pastry bag.With a serrated knife slice eclairs horizontally. Pipe tiramisu filling into each then top.Cut a tiny tip off the two glaze bags and pipe thick strips over the tops of the eclairs. With a toothpick drag two line over the length of the eclairs going in the opposite direction.Top with chocolate shards if desired.You can also forgo the glaze and just top the eclairs with cocoa powder and chocolate shards.

 

Step by step:

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.In a non-stick pan bring to a boil water, milk, butter, sugar, and salt. When it boils remove pan from heat, add four all at once and stir until it has completely been incorporated.Return pan to stove.

2. Place over medium heat and stir consistently until dough comes together, about 3-4 minutes.

3. Transfer dough into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until dough cools to room temperature.

4. Add eggs one at a time and scrape down the sides of the bowl after each addition. Beat until each egg has been completely incorporated before adding the next.

5. Mix until the dough is glossy and smooth.

6. Transfer dough to a large piping bag fitted with an 807 Ateco tip. Pipe logs about 4 inches in length.

7. Bake for 10 minutes, prop oven door open with the help of a wooden spoon and bake eclairs for another 10 minutes. Rotate baking sheets from top to bottom and rotate back to front.

8. Bake for an additional 10 minutes with the door still ajar. Before pulling them out of the oven make sure to test them with a wooden skewer inserted in the center, it should come out clean. If they are removed too soon the shells will collapse.

9. Remove pans from oven and finish cooling eclairs over a wire rack. If the eclairs on the top are still a little too light remove the bottom tray and allow the top tray to bake for 2-3 more minutes.In a medium bowl, whisk the egg yolks and sugar until pale.

10. Place the bowl over a saucepan with simmering water.

11. Add wine, vanilla and espresso powder while continuing to stir. Cook over medium-high heat for 5-7 minutes stirring constantly until thick.

12. Remove from heat and allow to cool.Once egg mixture is cool, beat heavy cream until stiff peaks form, but being careful not to overheat. Fold in mascarpone and egg mixture into heavy cream.

13. Transfer mixture into a large piping bag fitted with a large star tip.In a small bowl combine ingredients then transfer to a small pastry bag.In a small bowl combine ingredients then transfer to a small pastry bag.With a serrated knife slice eclairs horizontally. Pipe tiramisu filling into each then top.

14. Cut a tiny tip off the two glaze bags and pipe thick strips over the tops of the eclairs. With a toothpick drag two line over the length of the eclairs going in the opposite direction.Top with chocolate shards if desired.You can also forgo the glaze and just top the eclairs with cocoa powder and chocolate shards.

Nutrition Information:

covered percent of daily need