Choux buns with tiramisù cream
Published on 20 February 2016
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Delicious and gone immediately! Everyone loves tiramisù, so why not put it in a choux shell? Excellent results!
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Method
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I make 1 cup slightly diluted coffee and separate yolks and whites.
I add sugar to yolks.
I electrically whisk until thick and fluffy, then whisk in mascarpone.
Once smooth and light, I add rum.
I whisk whites stiff with 1 tablespoon measured sugar.
I gently fold into yolks upwards from the bottom.
Once combined, I put in a piping bag.
I cut bun tops off.
I pipe cream into bases.
I lightly dip savoiardi in coffee.
I cut each into three and put a piece in each bun above cream.
More cream.
I add finely shaved chocolate.
I replace bun tops.
I dust with cocoa.
I put in paper cases.
Refrigerate until eating.Original source: https://incucinaconlilly.com/2016/02/20/bigne-con-crema-tiramisu/
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