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Instructions
Prepare the Tiramisu Cream:
In a saucepan, combine the sugar and water. Bring to a boil and cook for 2-3 minutes until the syrup is smooth and clear.
While the syrup is boiling, whip the egg yolks in a stand mixer on high speed.
Slowly pour the hot syrup over the yolks while continuing to whip. Keep mixing for 15-20 minutes until the mixture is pale, fluffy, and completely cooled.
Gently fold in the softened mascarpone, mixing from top to bottom.
Whip the heavy cream until soft peaks form and carefully incorporate it into the mascarpone mixture.
Chill the cream in the refrigerator while you prepare the puffs.
Make the Choux Pastry:
Preheat your oven to 350°F (180°C).
In a saucepan, combine water, butter, and a pinch of salt. Heat until the butter is completely melted and the mixture comes to a boil.
Remove from heat and add the flour all at once, stirring quickly until a smooth dough forms.
Return the saucepan to low heat, stirring continuously, until the dough forms a ball and pulls away from the sides. Cook for 2-3 minutes, then let cool slightly.
Add the eggs one at a time, fully incorporating each egg before adding the next.
Transfer the dough to a piping bag fitted with a medium plain nozzle. Pipe 3-4 cm (1.5 inch) mounds onto a baking sheet lined with parchment paper.
Bake the Puffs:
Bake in the preheated oven with the door slightly open for 20 minutes.
Switch to a fan setting and continue baking for an additional 10 minutes, ensuring the puffs are golden and crisp.
Remove from the oven and allow the puffs to cool completely.
Assemble the Tiramisu Cream Puffs:
Cut the cooled puffs in half horizontally.
Lightly brush the insides with sweetened coffee.
Fill each puff generously with the chilled tiramisu cream.
Pipe a little extra cream on top and dust with unsweetened cocoa powder.
Chill in the refrigerator for at least 20 minutes before serving.
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