Tiramisu profiteroles

Yield: 1 servings

Measure Ingredient
300 millilitres Water; (1/2 pint)
110 grams Butter; cubed (4oz)
140 grams Strong plain flour; (5oz)
4 Eggs; beaten
4 Egg yolks
85 grams Caster sugar; (3oz)
1 teaspoon Instant coffee
1 tablespoon Coffee liqueur
50 grams Plain chocolate; chopped (2oz)
350 grams Mascarpone cheese; (12oz)
2 Egg whites
25 grams Caster sugar; (1oz)
300 millilitres Whipping cream; (1/2 pint)
110 grams Plain chocolate; (4oz)
1 teaspoon Instant coffee

FOR THE FILLING

CHOCOLATE SAUCE

Gently heat the water and butter together until it just begins to boil.

Remove the pan from the heat and beat in the flour immediately until you have a thick smooth paste. Add the eggs a little at a time beating well until the mixture becomes a shiny paste. Blob tsp's of the paste onto prepared trays and bake at 180øC/350øF/gas mark 4 for 30 minutes until golden brown and dry in the centre. Cool on a wire rack and then cut in half.

For the filling: Whisk the egg yolks and sugar together over a pan of simmering water until light and fluffy (5-8 minutes). Take off the heat.

Mix together the coffee powder and liqueur and add to the egg mixture, then add the chocolate pieces and stir to blend. Gradually stir in the mascarpone and beat until smooth. In a clean bowl whisk the egg whites with the 25g sugar and fold into the mascarpone mixture. Fill each of the profiteroles with a large spoonful of the filling.

To make the sauce: Melt the chocolate in the cream in a pan, add the coffee powder and stir until smooth. Serve hot or cold over the profiteroles.

Converted by MC_Buster.

Per serving: 3996 Calories (kcal); 401g Total Fat; (90% calories from fat); 66g Protein; 33g Carbohydrate; 2735mg Cholesterol; 1602mg Sodium Food Exchanges: 0 Grain(Starch); 7½ Lean Meat; 0 Vegetable; 0 Fruit; 75 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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