These tiramisu cream  puffs are bite-sized profiteroles filled with a mascarpone and coffee whipped cream. Each puff is topped with thick dark chocolate ganache. Perfect option for a fancy finger food! 

• Author: Kate Wood
• Prep Time: 35
• Cook Time: 40
• Total Time: 1 hour 15 minutes
• Yield: 15

Ingredients

For the choux (adapted from Rose Levy Beranbaum):

• ½ cup (120 gm) water
• 4 tablespoons (55 gm) unsalted butter
• ½ teaspoon sugar
• Pinch of salt
• ½ cup (70 gm) all-purpose flour
• 2 large eggs

For the tiramisu cream:

• 4 ounces mascarpone cheese, at cool room temperature
• 2 tablespoons coffee liquor (I use Kahlua)
• 1 cup (240 gm) heavy whipping cream, divided
• ¾ cup (90 gm) powdered sugar

For the ganache:

• 1/3 cup (80 gm) heavy whipping cream
• 4 ounces chopped dark chocolate

Instructions

For the choux:

• Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
• In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.
• For the tiramisu cream:

1. Beat the mascarpone and coffee liquor with a hand mixer on medium speed for about 30 seconds or until smooth. In a large bowl or the bowl of a stand mixer, whip the heavy whipping cream on medium speed until slightly thickened. Add the powdered sugar and continue whipping until stiff peaks form. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream. Set aside in the fridge until the cream puffs have cooled to room temperature. When ready to fill, slice a tiny slit onto the top of each cream puff. Spoon the tiramisu cream into a piping bag fitted with a round tip and fill each puff with cream until full. Set aside while you make the ganache.

For the ganache:

1. Heat the heavy whipping cream in the microwave or on the stove until steaming. Pour the hot cream over top of the chopped chocolate in a small bowl and cover the whole thing with a sheet of plastic wrap. After 5 minutes, stir the mixture until smooth and pour a spoonful of ganache on top of each puff. Alternatively, you can dip the cream puffs. The ganache will firm up as it sets, so be sure the gently reheat as needed.