Mini Tiramisu Éclairs Recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
• 1/4 cup plus 2 tablespoons whole milk
• 1/4 cup plus 2 tablespoons water, plus more as needed
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine salt
• 3/4 cup all-purpose flour
• 3 large eggs, at room temperature
• 1/2 cup cold heavy cream
• 1/2 cup cold mascarpone cheese (about 4 ounces)
• 2 tablespoons sweet Marsala wine
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream, plus more as needed
• 2 tablespoons sweet Marsala wine
• 1 teaspoon instant espresso powder
• 1 cup powdered sugar, sifted
• 1 tablespoon Dutch-process or unsweetened natural cocoa powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a saucepan, bring the water, milk, butter pieces, granulated sugar and fine salt to a boil, stirring until the butter melts. Add a splash of water if the mixture is too thick later.

3. Remove from heat, add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan, about 1 minute.

4. Let the dough cool for 5 minutes, then beat in the eggs one at a time until the dough is smooth and glossy.

5. Pipe 20 mini éclair shapes about 2 inches (5 cm) long onto the sheet. Bake 20 minutes at 425°F (220°C), then reduce the heat to 350°F (175°C) and bake 10 to 15 minutes more until firm and dry. Cool completely, then split each one along the side.

6. For the filling, whip the cold heavy cream with the vanilla extract and 1 tablespoon of the powdered sugar until soft peaks form. In another bowl, beat the cold mascarpone with 2 tablespoons Marsala and the remaining powdered sugar until smooth.

7. Fold the whipped cream into the mascarpone mixture. If it is too stiff, loosen with the 2 tablespoons heavy cream, a little at a time. Chill until ready to fill.

8. Stir the espresso powder into the remaining 2 tablespoons Marsala and a splash of hot water until dissolved. Brush a little onto the inside of each shell, then spoon or pipe the filling in.

9. Whisk the sifted powdered sugar with the cooled espresso mixture and a splash of hot water to a thick, spreadable glaze. Dip or spread the tops of the éclairs, then dust with cocoa powder. Chill briefly before serving.