Serve these yummy treats to your visitors and they will never want to leave again. This dessert is just so heavenly. It reminds me of that movie wherein eating the eclairs from this particular restaurant caused everyone to feel good and feel magical—this is what this dessert will do to you!

Our friend over at Confessions of a Confectionista has this to say about this recipe:

“I made a few adjustments to her eclair recipe to capture the essence of tiramisu. First, I made the choux pastry coffee-flavored. Then, I folded in some mascarpone cheese to the pastry cream. And lastly, I added a touch of espresso powder to the chocolate glaze to intensify the coffee taste.”

 

You’re heaven-sent! This dish is heaven-sent! I feel like it’s a match-made in heaven and I’m serious. I love all of the adjustments you made in this dessert most especially the coffee taste as I’m a self-confessed coffeeholic. It’s truly an éclair and a tiramisu in one perfect recipe!

Ingredients

For the pastry cream:

1/4 cup Domino sugar

1 tablespoon Argo cornstarch

pinch of Morton salt

2 large egg yolks (Eggland’s)

3/4 cup Borden heavy cream

pinch of vanilla powder (or 1/2 teaspoon vanilla extract)

4 oz. Galbani mascarpone cheese

For the éclairs (pâte à choux):

1/3 cup strong coffee

3 tablespoons Land O Lakes unsalted butter

1/8 teaspoon Morton salt

1/3 cup Gold Medal all-purpose flour

1 large Eggland’s egg

For the chocolate glaze:

1/2 cup Hershey’s milk chocolate chunks

1/4 teaspoon instant espresso powder

Chocolate shavings, for garnish

Instructions

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and whisk together until well-combined. Mixture will be thick and pale yellow.

In a small saucepan, heat the heavy cream until just beginning to simmer (DO NOT BOIL). Gradually add the heated heavy cream to the egg yolk mixture, whisking swiftly to incorporate. Pour this mixture back into the saucepan.

Cook over medium heat, whisking constantly, until mixture starts to thicken. Whisk for a few more seconds, then remove from the heat and stir in vanilla. Transfer pastry cream to a heatproof bowl, cover with plastic wrap, and place in refrigerator to chill.

Next, prepare the éclairs. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a medium-sized saucepan over medium heat, bring coffee, butter, and salt to a rolling boil. Add flour and stir continuously with a wooden spoon until mixture pulls away from the sides of the pan and forms a ball. Transfer mixture to the bowl of a food processor. Pulse a few times to allow it to cool down slightly. Then, add egg and process until thoroughly incorporated. Mixture should have the consistency of a thick custard at this point.

Spoon mixture into a piping bag with the tip cut off (or a Ziploc bag). Pipe oblong strips of dough onto prepared baking sheet.

Bake for 10 minutes, then reduce oven temperature to 375 degrees and bake for an additional 20 minutes. Upon removing from the oven, cut a small slit into the side of each éclair to allow the steam to escape.

After about 10 minutes of cooling, completely slice the éclairs open. Scrape out any excess wet dough on the inside to make room for pastry cream.

Remove chilled pastry cream from refrigerator and fold in mascarpone cheese. Using a spoon, or a piping bag, spoon/pipe pastry cream into the bottom half of the éclair. Top with other half.

Melt chocolate over a double boiler or in a microwave, then stir in espresso powder. Spoon melted chocolate over the tops of the éclairs. Garnish with chocolate shavings.

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Quick Tip: Allow chocolate to set at room temperature, then serve or store covered in refrigerator.

Thanks again to Confessions of a Confectionista for this amazing recipe.