Tiramisu Puff

The coffee machine extracts the coffee liquid, and the liquid part of the puff pastry body is entirely replaced with coffee liquid.

Put the coffee liquid, sugar, salt, and butter into a small pot and heat.

Sift in the cake flour and quickly mix into a dough.

Continue heating until a film forms on the bottom of the pan, then remove from heat.

Beat the eggs and gradually add them to the batter in portions.

The egg mixture includes but is not limited to 2 eggs; it depends on the state of the batter. When lifted with a spatula, it should form an inverted triangle shape.

Roll the puff pastry into a 3mm thick sheet and refrigerate to set.

Fill the coffee batter into a piping bag fitted with a round tip, pipe it onto the baking tray, and cut the puff pastry according to the size of the cream puffs using a cutter to cover the cream puffs.

Preheat the oven to 180 degrees. I was delighted to encounter this Midea oven, which thoughtfully has a preheating option. Preheat it in advance, and it will give a prompt sound when it reaches the set temperature. Place the cream puffs into the oven and press the start button to begin timing.

The baking time is about 30 minutes, and the exact time should be adjusted according to the size of the cream puff body. The size of my cream puff batter is 6 centimeters, and it was baked for 30 minutes.

Filling: Soften mascarpone and mix in granulated sugar until smooth, then add heavy cream and coffee liqueur.

Let the cream puff cool naturally, cut off the top, squeeze in the filling, insert the ladyfinger, squeeze in more filling, and cover with the top pastry.

The ladyfingers used in the recipe are the MINI version. Recipe: 1 egg, white sugar (for yolk) 5g, white sugar (for egg white) 25g, low-gluten flour 30g. Bake in a Midea Yu Jian oven at 180 degrees for 10-12 minutes.

The amount of light cream and sugar in the filling can be adjusted according to personal taste.