This recipe is also out of Luca Montersino's CD series. My favourite pastry cook really! Not sure if it has anything to do with the fact he is actually the only patry cook I know, but, well, who cares!
For some interesting reason, the cream to be used on the outside actually tastes like tiramisu' cream! Incredible!
This recipe is also suitable for pregnant people it turned out yesterday, as it does not contain any raw eggs at all!
General ingredients
18 petits choux
Coffee chantilly for the filling (see below)
Mascarpone glaze (see below)
Cacao powder
Ingredients for the coffee chantilly filling
250g cream (38-40% fat)
125g vanilla custard
2 gelatine sheets
25g espresso coffee
2,5g additional instant coffee powder
Ingredients for the mascarpone glaze
125g mascarpone cheese
125g cream (38-40% fat)
75g vanilla custard
40g powdered sugar
Instructions for the coffee chantilly filling
Put the gelatine sheets into cold water for about 5 minutes to soften up. Whip the vanilla custard out of the fridge in order to make sure it becomes smooth. Warm up half of it in the microwave. Add the gelatine sheets to the custard and keep whipping until the gelatine has melted completely. Mix on the side the espresso with the instant coffee until the instant coffee has absorbed. If you want, you may add some sugar, but the original recipe does not count for that (I did use some though as my coffee was not that good. Probably, if I were to redo these, I would add somewhat less sugar, but still a little). When smooth, add the cold custard to it to cool down the mixture a little. In the meantime, whip the cream. Add a heaped spoon of whipped cream to the mixture to make sure it gets somewhat fluffier. The cream will not keep its fluff, but it does not matter. On the other side, the mixture will become easier to mix to the remaining whipped cream. Put the mixture into the remaining whipped cream and only mix from bottom up slowly and smoothly not to loose the air from the cream.
Put in the fridge to chill.
Instructions for the mascarpone glaze
Mix the mascarpone, the custard and the sugar together untill very smooth. Whip the cream on the side to semi-liquid status (not too hard, to be on the clear side, so you can dip the petits choux into it without any major difficulties). Add a heaped spoon of lightly whipped cream into the mixture to get some air into the mixture. Do not bother if you loose the air from the mixture. Then put the mixture into the remaining whipped cream and stir from bottom up smoothly to maintain the air in the glaze.
Assembling instructions
Put the coffee filling into a decorating bag with a decorating round tip. Stick the tip into each and every petit choux so far into it as possible. Fill as much as possible by slowly extracting the tip from the petit choux as it fills. Let it cool down in the fridge.
Then roll the filled petits choux in the glaze until fully covered with it. Serve on a plate and sprinkle cocoa powder at the top of it.
If you have some glaze left after the procedure above, it can be served in a bowl on the side. Or simply lick up the bowl... it is too good to throw it away! But that is my humble opinion... :O)
For some interesting reason, the cream to be used on the outside actually tastes like tiramisu' cream! Incredible!
This recipe is also suitable for pregnant people it turned out yesterday, as it does not contain any raw eggs at all!
General ingredients
18 petits choux
Coffee chantilly for the filling (see below)
Mascarpone glaze (see below)
Cacao powder
Ingredients for the coffee chantilly filling
250g cream (38-40% fat)
125g vanilla custard
2 gelatine sheets
25g espresso coffee
2,5g additional instant coffee powder
Ingredients for the mascarpone glaze
125g mascarpone cheese
125g cream (38-40% fat)
75g vanilla custard
40g powdered sugar
Instructions for the coffee chantilly filling
Put the gelatine sheets into cold water for about 5 minutes to soften up. Whip the vanilla custard out of the fridge in order to make sure it becomes smooth. Warm up half of it in the microwave. Add the gelatine sheets to the custard and keep whipping until the gelatine has melted completely. Mix on the side the espresso with the instant coffee until the instant coffee has absorbed. If you want, you may add some sugar, but the original recipe does not count for that (I did use some though as my coffee was not that good. Probably, if I were to redo these, I would add somewhat less sugar, but still a little). When smooth, add the cold custard to it to cool down the mixture a little. In the meantime, whip the cream. Add a heaped spoon of whipped cream to the mixture to make sure it gets somewhat fluffier. The cream will not keep its fluff, but it does not matter. On the other side, the mixture will become easier to mix to the remaining whipped cream. Put the mixture into the remaining whipped cream and only mix from bottom up slowly and smoothly not to loose the air from the cream.
Put in the fridge to chill.
Instructions for the mascarpone glaze
Mix the mascarpone, the custard and the sugar together untill very smooth. Whip the cream on the side to semi-liquid status (not too hard, to be on the clear side, so you can dip the petits choux into it without any major difficulties). Add a heaped spoon of lightly whipped cream into the mixture to get some air into the mixture. Do not bother if you loose the air from the mixture. Then put the mixture into the remaining whipped cream and stir from bottom up smoothly to maintain the air in the glaze.
Assembling instructions
Put the coffee filling into a decorating bag with a decorating round tip. Stick the tip into each and every petit choux so far into it as possible. Fill as much as possible by slowly extracting the tip from the petit choux as it fills. Let it cool down in the fridge.
Then roll the filled petits choux in the glaze until fully covered with it. Serve on a plate and sprinkle cocoa powder at the top of it.
If you have some glaze left after the procedure above, it can be served in a bowl on the side. Or simply lick up the bowl... it is too good to throw it away! But that is my humble opinion... :O)
Inga kommentarer:
Skicka en kommentar