Tiramisu puffs – recipe (2024)

Combine two tasty (baking) recipes and you end up with this: tiramisu puffs. This recipe comes from a baking book by a Belgian author, in which the pastries are called tiramichoux. And actually that can also be translated into Dutch: tiramisoezen. Sounds super delicious, right!? The recipe comes trueSweet foodistaby Margaux Maeterlinck and Christophe Declercq. In the book you will find 50 recipes for funky pastry; byapple pie eclairsuntilspelled word muffinsand frombagel bitchesuntilcreamy chai turbans. In any case, these tiramisu puffs were approved and will definitely be baked again!

Tiramisu puffs – recipe (1)

Tiramisu puffs – recipe (2) Tiramisu puffs – recipe (3)

List of ingredients

  • For the crispy layer
  • 60 g butter, at room temperature
  • 70 g light brown caster sugar
  • 65 g of flour
  • 5 g cocoa powder
  • For the choux batter
  • 60 grams of butter
  • 120 ml water
  • pinch of salt
  • 1 g instant coffee
  • 95 g flour
  • 3 eggs
  • For the mascarpone cream
  • 4 ½ gelatin leaves (8 grams)
  • 400 ml whipped cream
  • 80 grams of sugar
  • 400 gr mascarpone
  • 40 ml almond liqueur
  • Further needed
  • cocoa powder, for dusting

Making tiramisu puffs

For the crispy layer, mix the softened butter with the light brown caster sugar. Sift the flour with the cocoa powder, add and mix briefly. Roll out the dough between two sheets of baking paper and place it, baking paper and all, in the freezer.

Preheat the oven to 180°C and line a baking tray with baking paper.

For the choux batter, cut the butter into pieces and put it in a pan together with the water. Add the salt and instant coffee and bring to the boil. When the mixture boils, remove the pan from the heat and add the flour. Place the pan back on the heat and stir the dough until a film forms at the bottom of the pan. Place the dough in a bowl. Add the eggs one by one and stir into a smooth and pipeable dough (see alsohow-to bake puffs).

Pipe 5 centimeter caps of choux pastry onto a baking tray. Remove the dough for the crispy layer from the freezer and cut out rounds of about 5 centimeters. Place the rounds on the choux batter and bake the choux for 25-30 minutes.

Let the puffs cool and cut off the top of the puffs with scissors.

For the mascarpone cream, soak the gelatin leaves in cold water. Beat the whipped cream with the sugar until smooth and place it in the refrigerator. Stir the mascarpone with the almond liqueur and heat it in the microwave until it becomes thick. Remove the gelatin leaves from the water, squeeze them and let them melt over low heat. Stir the melted gelatin into the mascarpone mixture. Mix in the whipped cream and place the cream in the refrigerator until it has set sufficiently.

Fill the puffs with the cream using a piping bag with a serrated nozzle. Cover with the tops and lightly dust the tiramisu puffs with cocoa powder before serving.

Curious aboutSweet foodista? Look here for more information!

Tiramisu puffs – recipe (6)

Photo: Erik Spronk

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Comments (10)

Walter2018-11-02 08:29:37

Hi, I'm a fan of Christophe Declercq and didn't know a new book was out. Now the Book Fair in Antwerp is an opportunity. This seems like an incredibly nice recipe and we're going to get started on it right away. Rutger, I just don't understand why mascarpone needs to be heated. Do you have any idea how many grams of gelatin powder would be involved? Thanks for any response; nice weekend

To answer

WA

Janka2018-11-02 17:06:35

Maybe to keep the gelatin from solidifying too quickly?
Nice recipe by the way!

To answer

AND

Rutger2018-11-04 15:47:56

This is indeed to allow the gelatin to dissolve properly and to ensure that it does not solidify too quickly.

To answer

Tiramisu puffs – recipe (7)

Zaira2018-11-03 18:09:42

I make my tiramisu with milk powder instead of gelatin.
I beat the whipped cream between stiff and lumpy and then add about 4 tablespoons of milk powder. Only add milk powder when the whipped cream is already lumpy.

Loosen the mascarpone until it is still stiff but smooth. Add the amoretto to this.
Then I add some of the whipped cream to the mascarpone mix. Then I carefully stir in the rest of the whipped cream until it is mixed. Then I let it set and continue the recipe.
This will be just as stiff as with the gelatin.

Also a nice way to keep regular whipped cream stiff for a long time without changing the taste.

To answer

FOR

Rutger2018-11-04 15:46:18

What a nice tip. I've never heard that one before, I'll give it a try.

To answer

Tiramisu puffs – recipe (8)

Walter2018-11-04 12:56:37

Very good tip. To keep whipped cream stiff, especially in the (warm) summer months, dissolve gelatin in a soup spoon of warm water in the sheets and then mix them into the mass. At 30° and more, no problem if you do not place them in full sun. Also ideal for parties in a room for birthday parties, etc

To answer

WA

Rutger2018-11-04 15:42:23

Good tip! A bag of whipped cream stiffener (klopfix in the Netherlands) also works very well in those cases.

To answer

Tiramisu puffs – recipe (9)

Jenny2018-11-10 21:21:22

How many puffs do you get from this recipe?

To answer

IS

Rutger2018-11-11 13:34:18

About 10-14 puffs.

To answer

Tiramisu puffs – recipe (10)

Inge2018-12-14 14:49:11

Batter is way too thin to pipe puffs from.

To answer

IN

Rutger2018-12-17 08:37:25

Then something probably went wrong while cooking the dough. The proportions are really right.

To answer

Tiramisu puffs – recipe (11)

Nancy2019-07-16 16:49:42

Unfortunately, I don't have a microwave, so how do I make the mascarpone?

To answer

THAT

Rutger2019-07-21 14:32:23

You can also put that part in a saucepan over low heat while stirring.

To answer

Tiramisu puffs – recipe (12)

Caroline2019-12-30 10:06:43

I would call them tiramisu puffs.

To answer

CA

Jeanette Dekker2020-08-31 21:37:41

How many puffs can you make from this recipe?

To answer

IS

Rutger2020-09-06 11:37:55

About 10-15 puffs.

To answer

Tiramisu puffs – recipe (13)

Daphne2020-12-11 20:22:18

Hi Rutger, how can I use agar agar in this recipe instead of gelatin?

To answer

AND

Rutger2020-12-13 13:04:43

I don't have enough experience with that myself, so I owe you that answer.

To answer

Tiramisu puffs – recipe (14)

Johan2020-12-13 09:42:08

Nice recipe, but you can halve the filling, 200 instead of 400 grams is more than enough.

To answer

JO

Dikes2021-09-24 04:52:20

Good morning,
I wanted to try this recipe before the weekend, but now I noticed that the proportion in choux pastry is different than normal. Usually you use 1 part of everything. Butter, water, milk (or 2x water) and flour. This recipe calls for 1.5x flour, 95g compared to 60g wet parts? Does that go well and is there a reason for that or is it better to use the basic recipe?
Thank you!

To answer

FROM

Rutger2021-09-26 21:25:23

Hi. This recipe comes from another author and he uses this ratio. I really liked this one, but you can also use my basic recipe. Fortunately, there are several roads to Rome :)

To answer

Tiramisu puffs – recipe (15)

Dikes2021-09-27 07:46:28

Thanks for your comment! Yes that is true ;)

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FROM

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Tiramisu puffs – recipe (16)

Tiramisu puffs – recipe (2024)

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