Description:

Cream Puffs made with Tira Misu

Source:

William Bohannon

Serves/Makes:6

Ingredients

• Quick Easy Cream Puff Pastry:
• 1 Can Croissant Dough
• Malted Milk flavored powder
• Flour
• Tira Misu Cream:
• 2 Egg Yolks
• 2 Egg white
• 3 Tbs (45 ml) Sugar
• 2 Tbs (30 ml) Marsala Wine
• 1/4 Cup (60 ml) Strong Coffee or 3 Tbs (45 ml) Kahluah
• 8 oz (224 grm). Mascarpone Cheese
• 1/2 Cup (125 ml) cream
• dash of vanilla extract or flavored liquere

Preparation

• Cream Puff Pastry:
• Preheat the oven as instructed on the can of croissants.
• Open the croissants and remove the dough.
• Flour your work surface and sprinkle in some malted milk powder.
• Roll the cold dough into a ball with your hands.
• Roll the dough out to a 9 inch circle on the floured surface.
• Fold in half twice to make a wedge.
• Roll it out to a 9 inch circle again.
• Cut the dough in half.
• Roll each half into a long log shape about 1/2 inch diameter.
• Spiral wind a 3-4 inch circle of dough starting on the inside on a baking sheet.
• Keep winding back to the center to make a little cone shape.
• Use all the dough to make several spiral cones.
• Bake according to the instruction on the can.
• Tira Misu Cream:
• Whisk the Egg Yolks, Sugar, Marsala wine, and Mascarpone cheese to combine.
• Whip the cream (or use premade whipped cream).
• Whip the egg white into a soft meringue.
• 1/2 Fold of the Meringue into the masacrpone mixture.
• 1/2 Fold the Whipped cream into the mascarpone mixture.
• Fold the remaining Whipped cream and Meringue together.
• Assembly:
• Cut the cooled puffs open and scoop out any doughy center if remains.
• Brush the bottom of each with a little coffee or Kahluah.
• Fill the bottom half cavity of each with Mascarpone mixture.
• Top with a little of the Whipped Cream Mix.
• Place the top of the puff and press slightly to adhere.
• Arrange in a pile on a nice platter.
• Streak with your favorite chocolate sauce (optional)

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