Here's a simple recipe for making a delicious Tiramisu cream for your éclairs ! This is the quantity we use for our shop, so don't forget to divide if you don't want to eat this delicious cream every day for a month.
Ingredients:
• Milk 950g
• Heavy Cream 34% – 950g
• Sugar 420g
• Cornstarch 60g
• Egg Yolks 230g
• Mascarpone 1140g
• Butter (room temp) – 230g
• Gelatin – 40g
Method:
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Take the butter out of the fridge and let it come to room temperature for 1 hour before using.
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Bloom the gelatin according to the package instructions.
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In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
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In a saucepan, heat the cream and milk until it begins to simmer.
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Gradually pour some of the hot cream mixture into the yolk mixture while stirring constantly.
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Return the combined mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
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Remove from heat and add the mascarpone, softened butter, and bloomed gelatin.
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Blend until completely smooth.
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Refrigerate for at least 12 hours before using.
Let us know if you’re making this at home and how you use it.
Tag us in your Instagram story—we can’t wait to see your beautiful (and delicious) creation!
Chef Pavel S.
Eclair at the Bay
