Tuesday, February 3, 2026

TIRAMISU ECLAIRS

Adapted from my Vanilla Eclairs


Ingredients:

For ~10 eclairs:

Filling:
3 egg yolks, whites reserved
2 T + 1 T sugar, divided
1/4 c marsala wine
8 oz mascarpone, room temperature
1/2 c whipping cream

Pâte à choux:

1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
2 eggs, potentially + some egg white reserved from the above filling

Chocolate ganache:
3 - 4 T heavy cream
2 t nescafé powder
2 oz semi-sweet chocolate chips


Method:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  Cover and reserve in the refrigerator until needed.


Make the pâte à choux eclair shells:

Pre-heat the oven to 350°F.

Heat the water, butter, sugar and salt in a pot until the butter melts.

Add the flour and cook, stirring, until the mixture comes together to form a ball and pulls away from the sides of the pot.  This happens very quickly. 

Place the dough in the bowl of a stand mixer fitted with the whisk attachment and beat for a minute to cool.

Add the eggs, one at a time, beating until thoroughly blended into the batter.  The dough should form a "v" shape off the end of the whisk, so add a small portion of the egg white left over from making the filling, if necessary, to achieve the "v".

Scoop the batter into a piping bag fitted with large decorative tip, and pipe 4-5 inch wands of batter onto a parchment paper covered baking sheet.

Bake at 350°F for 40 minutes, or until the shells are baked through.  Do not open the oven until 40 minutes have elapsed, then turn off oven, p
ierce each end of the shells with a skewer to allow steam to escape, and let the shells cool inside the oven with the door propped open.


Fill the eclairs:

Make 2 holes in the underside of each shell with the point of a paring knife, each about 1/4 of the shell's length from the ends.

Spoon the filling into a pastry bag fitted with a bismark tip.  Pipe the filling into the shells, only stopping when the they feel full, and filling threatens to extrude from the ends.  Clean up any excess filling with a knife.


Make the ganache:

Dissolve the 
Nescafé powder in the cream and heat to steaming in a pot.  Pour it over the chocolate in a medium bowl.

Let it sit for 5 minutes, then whisk vigorously to combine.

Dip the eclairs top-side down into the ganache, allow excess ganache to run back into bowl, and place top-side up in a storage container.

Chill for an hour, and enjoy!


Sources:
Recipe for the filling: Pioneer Woman
Recipe for the pâte à choux: Food Wishes
Recipe for the ganache: Laura in the Kitchen
Methodology for baking and filling the shells: Home Cooking Adventure

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