Recipe Tiramisu Choux

Ingredients

Method

  1. Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.  Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

  2. To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Colour as required. Then roll between parchment paper to the thickness of a 50p. Freeze then cut into 8cm rounds.

  3. Pipe the choux in rounds on a lined baking tray, then place the circles of craquelin on top.

  4. Bake at 200°C for 30-40 minutes.

  5. Once the choux has cooled, cut the top off and  fill with whipped Macphie Mactop® Extra and mascarpone with a starred nozzle.

  6. Garnish with coco powder.

Products used