On Line Cookbook

Italian Cream Puffs

Recipe Information
Cream Puffs made with Tira Misu

William Bohannon


  • 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
  • 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)