Tirami su Eclairs
YIELD: 8 eclairs
DIFFICULTY: **
PREPARATION: 1 hour plus baking, cooling and chilling times
Eclair dough:
3 large eggs, at room temperature
1/2 cup water
4 1/2 tablespoons unsalted butter, cut into 1/2 inch cubes
3 tablespoons granulated sugar
3/4 cup sifted all-purpose flour
1 tablespoon instant coffee
1 1/2 teaspoons ground cinnamon
Mascarpone filling:
8 ounces mascarpone cheese
1/2 cup heavy cream
6 tablespoons granulated sugar
2 tablespoons light rum
Glaze:
1/2 cup confectioners' sugar
5 teaspoons heavy cream
Make the eclairs:
1. Position a rack in the center of the oven and preheat to
425 degrees F. Line two baking sheets with baking parchment.
2. In a glass measuring cup, stir the eggs with a fork until blended.
Pour approximately 2 tablespoons of the beaten eggs into a small
cup, leaving 1/2 cup of the egg mixture in the measuring cup.
3. In a medium heavy saucepan, combine the water, butter and sugar.
Over medium heat, stirring occasionally, heat the water mixture
until the butter has melted. Increase the heat to medium-high
and bring the mixture to a boil. Remove the pan from the heat.
4. Using a wire whisk, stir in the flour, coffee and cinnamon.
Whisk vigorously for 20 to 30 seconds, until the mixture is smooth
and pulls away from the side of the pan. Return the pan to the
heat and stirring constantly with a wooden spoon, cook for 30
to 60 seconds, until the paste forms a very smooth ball. Transfer
the paste to a large bowl.
5. Pour the reserved 1/2 cup of beaten eggs over the paste and
beat vigorously with a wooden spoon for 45 to 60 seconds, until
the mixture forms a smooth, soft dough. The dough should hold
its shape when scooped up with a spoon but be soft enough to slowly
slide off the spoon when tilted. If the dough does not slide off
the spoon, add 1/2 tablespoon of the reserved egg mixture, beat
until smooth and retest the dough with a spoon. The remaining
1 1/2 to 2 tablespoons of egg will be used to glaze the tops of
the eclairs before they are baked.
6. Fill a pastry bag fitted with a 5/16-inch plain tip (such as
Ateco #3) with the eclair dough. Pipe 5-inch strips approximately
1/2-inch wide on the prepared baking sheets, leaving about 1 1/2
inches between eclairs. Dip your finger in some of the remaining
beaten egg and gently smooth down any "tails" left from
piping. Lightly brush the tops of the eclairs with more of the
egg.
7. Bake the eclairs, one baking sheet at a time, for 10 minutes,
propping the oven door open about 2 inches with the handle of
a wooden spoon. Reduce the oven temperature to 375 degrees F and
close the oven door. Continue baking the eclairs for 20 to 25
minutes, until they are crisp. Transfer the eclairs to a wire
rack and cool completely. The eclairs may be prepared up to this
point and stored in an airtight container at room temperature
for one day or in the freezer for up to one month.
Make the mascarpone filling:
1.In a large bowl, whisk together the cheese, heavy cream and sugar until smooth. Stir in rum.
Make the glaze:
In a small bowl combine confectioners' sugar with heavy cream. Stir until smooth.
Assemble and glaze the eclairs:
Slice eclairs in half; remove any moist dough. Fill each eclair
with about three tablespoons filling. Replace top of each eclair.
Spread glaze over top of each eclair; dust with sifted cocoa powder
and garnish with whipped cream, if desired.
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