Modern Eclairs by Jenny McCoy

Author:Jenny McCoy
Language: eng
Format: epub
Tags: Baking
Publisher: Houghton Mifflin Harcourt
Published: 2016-03-08T05:00:00+00:00

Note Feel free to substitute chopped chocolate chips for the cacao nibs if you don’t want to purchase an extra ingredient for this recipe.

Tiramisu

MAKES 8 SERVINGS

8 Large Cocoa Cream Puff Shells (recipe)

Tiramisu Filling (recipe)

Tiramisu Soak (recipe)

Cocoa powder, for dusting

1 Place eight 4-ounce ramekins on a baking sheet. Using a serrated knife, slice the cream puff shells in half lengthwise and press each half flat with your hands. Transfer the tiramisu filling to a pastry bag without a piping tip.

2 Pipe about one-third of the filling into an even layer over the bases of each ramekin, filling each ramekin about one-third full. Submerge one half of a flattened cream puff in the tiramisu soak and let it absorb the liquid until just soft. Place the soaked cream puff on top of the filling. Repeat the layering with another one-third of the filling, place another soaked cream puff half on top, and then divide the remaining filling evenly among the ramekins to fill. Using an offset metal spatula, spread the top of the filling until perfectly smooth. Cover with plastic wrap pressed directly on the top of the filling and refrigerate for 4 hours to overnight to set. Dust generously with cocoa powder just before serving.

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