Tiramisu Choux Artisan

Ingredients

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.
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.
Pipe the choux in rounds on a lined baking tray, then place the circles of craquelin on top.
Bake at 200°C for 30-40 minutes.
Once the choux has cooled, fill with whipped Macphie Mactop® Traditional and mascarpone mix into the choux.
Roche the cremeux and place in the center, pipe the rest of the Mactop® Traditional mixture around the edges with a starred nozzle.
Garnish with a chocolate tuile.