Saturday, January 3, 2009
Been wanting to try this flavor for eclair since forever, but never gotten to it until now. Another dessert I made together with the Vanilla Bean Cream Puffs for my neighbor and for my New Year's Eve dinner dessert. I wasn't planning on making this actually, at least not at that moment. But I suddenly felt the urge of making it when I was in the middle of making the cream puffs. So I made another batch of choux and pipe it to make eclair. I think tiramisu flavor would be better with eclair instead of cream puff, although they are the same generally. It's just that eclair has chocolate glaze on top, although I usually like to drizzle my cream puffs with chocolate glaze as well :D. So practically, they're the same. But eclair sounds much more elegant and looks fancier than cream puffs.
Everybody just went crazy over this tiramisu eclair. I didn't eat it that night because I was too full, but everybody just kept saying how good the eclair is. I was actually surprised myself when I ate it the day after. I like to leave my eclair or cream puff at room temperature for some time to let the pastry to soften up a little, I think it's better that way. I'll definitely make this more often, although yes I realize that it took me a long time to make this from start to finish, but it was definitely worth it.
What did I do with the leftover tiramisu filling? Make tiramisu of course!! But this time, I made it in martini glasses since I didn't have enough leftover cream to make it in a pyrex or container. I just layered the cream with broken lady fingers that have been dipped in espresso-rum mixture. Dust the top with cocoa powder and there you have it.
Posted by Bertha at 11:24 PM