Tiramisu Eclairs- two delicious flavors in one, irresistibly light and exquisite!
Table of Contents
I love tiramisu. I love eclairs. It just made perfect sense to me to combine the two. The result is just incredibly light flavorful dessert.
Since eclair shells don’t have any spongy texture to soak the coffee liqueur, I added the coffee flavor in the filling. All the essential flavors of tiramisu are combined in one decadent creamy filling wrapped in delicate choux pastry.
How to Make Tiramisu Eclairs:
Here’s a snapshot of eclair shell recipe. For detailed recipe for eclair shell, check out my original eclair recipe here.
While the éclairs are baking, prepare the filling.
Voila! If you feel fancy, drizzle some chocolate ganache.
These tiramisu eclairs are definitely a crowd-pleaser! Make these for your next cocktail party.
Tiramisu Eclairs
Ingredients
For the shell:
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) water
- 1 stick (115g) unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour
- 5 large eggs at room temperature
For filling:
- 2 tablespoons Marsala wine
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- 3 egg yolks
- ¼ cup (50g) sugar
- 1 cup heavy cream
- 8 oz mascarpone cheese at room temperature
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In medium saucepan, boil milk, water, butter, sugar and salt on high heat.
- When the milk mixture is boiling, add the flour all at once, reduce the heat to medium and continuously mix everything. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.
- Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature.
- Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. Don’t add more than 2 eggs at a time. This is important, as you might not need to add all the eggs. The dough should not be too runny, yet not too thick.
- Transfer the batter into a pastry bag and pipe into 3-inch strips 2 inches apart. Level peaked tops with wet fingertip.
- Bake for 10 minutes and open the oven door ajar. Insert a wooden spoon. Continue baking for 10 more minutes. Rotate sheets top to bottom and back to front. Bake about another 10 minutes. When you take the éclairs out, it should stay puffed. If it falls flat, put it back in the oven, turn the oven off and let it cool in the warm oven.
- While the éclairs are baking, prepare the filling. In a small bowl, combine Marsala wine, instant espresso and vanilla extract. Set aside.
- In a medium saucepan, beat the egg yolks with sugar until pale.
- Place the saucepan over simmering water and add wine mixture. Cook for 5-7 minutes stirring constantly until thick. Then remove from simmering water and cool slightly.
- In a mixing bowl with whisk attachment, beat the heavy cream until hard peaks form.
- Add mascarpone cheese and whipped cream into cooled custard mixture and gently mix everything with folding motion.
- Once the éclair shells are cooled completely, cut them horizontally. Pipe the tiramisu filling on bottom shell and put the top back on right before serving. Keep refrigerated.
Nutrition
Hello Shinee, I have a question about step 2 of the recipe instructions.
Step 2 says “In medium saucepan, boil milk, water, butter, sugar and salt on high heat” but there is no mention of milk at all in the recipe… Is it a typo or is there milk for the shell of the recipe? If there is milk I would like to know how much is needed.
Thanks
Hi, Isabelle. Thank you for reaching out and I apologize for confusion. You can make eclairs with or without milk. You’ll need 1 cup of liquid, and it can be a half milk and half water, or all water. I just updated my recipe to add milk since my step by step photos show milk. 🙂 Let me know if you give it a try.
I made this price for my aunt’s birthday, and she really liked how the eclairs turned out. However, I’m stuck with a bunch of leftover cream after filling all my eclairs. I’m not sure what to do with the extra filling at the moment.
Thanks for your feedback, J.C.
You do not use wine for tiramisu anything. And these pate à choux look awful.
Did you feel really good and satisfied after you hit that “submit” button, Ellis? I really hope so! Because if not, this useless comment didn’t serve any purpose! I understand everyone is struggling with their own issues, but it’s no excuse to act out and spread awful energy to others. You didn’t like my tiramisu eclairs? Fine, just exit out. No one is forcing you to look at them, or even make them!
P.S. I agree these eclairs don’t look at their finest, but I have to say my photography skill come a long way since 2014. What skills have you developed since 2014?
Hey.
I tried making eclairs twice (followed other recipe) but something got wrong. After I take them out of the oven it doesn’t remain puffed and it’s sticky from the inside (kinda undercooked). Can you please tell where I am wrong
Hi, Shelly. What recipe did you try for eclairs? The problem you describe is usually due to under-baked eclairs. Try baking them a bit longer.
Thank you for getting back. I’ll try your recipe soon in a couple of weeks and will surely let you know.. thank you. Happy new year 🙂
Ah-mazing! Those eclairs look absolutely divine! Thanks so much for sharing them at my Creative Ways Link Party last week!
Blessings,
Nici
Thanks, Nici!