Enjoy a creative spin on the classic tiramisu with these delicious and crispy cream puffs, enhanced by a smooth coffee diplomat cream. This elegant recipe is perfect for Easter celebrations!<\/p>\n
For 20 servings:<\/p>\n
– Milk: 125g
\n– Sugar: 195g
\n– Whole milk: 250ml
\n– Egg yolks: 20g
\n– Salt: 4g
\n– Butter: 160g
\n– Cornstarch: 20g
\n– Flour: 192g
\n– Eggs: 210g
\n– Brown sugar: 55g
\n– Coffee extract: 1 teaspoon
\n– Heavy cream: 100ml<\/p>\n
Mix 55g of sugar, 55g of flour, and 50g of butter until you have a uniform dough. Roll it out to a thickness of 2mm between two sheets of parchment paper, cut out discs 1cm larger than your puffs, and freeze for 10-15 minutes.<\/p>\n
Bring 125g of milk, 125g of water, 10g of sugar, the salt, and 110g of diced butter to a boil. Off the heat, quickly mix in 137g of sifted flour. Return to low heat and dry the dough until it pulls away from the sides of the pot.<\/p>\n
Transfer the dough to a mixer fitted with the paddle attachment. Mix for a few minutes to cool down, then gradually add beaten eggs until the dough forms a “beak” peak.<\/p>\n
Pipe the dough to the desired size (you can use half-sphere molds and freeze if needed). Place a cracklin disc on each puff. Bake for about 40 minutes at 340\u00b0F (static oven), adjusting as necessary depending on your oven and the size of the puffs.<\/p>\n
Bring the whole milk to a boil. Whisk the yolks with 60g of sugar, cornstarch, and coffee extract until light. Gradually pour in the hot milk, mix, and return to the heat until thickened. Cool in the refrigerator.<\/p>\n
When ready to assemble, loosen the cream with a whisk, then gently fold in the whipped heavy cream. Transfer to a piping bag.<\/p>\n
Pierce the puffs and fill them with the coffee diplomat cream. Decorate as desired to give them an Easter nest appearance.<\/p>\n\n\n