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- Cream Puffs made with Tira Misu
- William Bohannon
- Quick Easy Cream Puff Pastry:
- 1 Can Croissant Dough
- Malted Milk flavored powder
- 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
- 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.
- 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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