This is my third collaboration with “The blogs I love” and I am very happy to host Elisa from Glutenfreeely. Elisa is so talented. For Baci di Dama, she decided to share one of her favourite recipes: Tiramisù choux. Yummy!
Put the water and the butter into a pot and melt the butter slowly over low heat.
Once the butter has melted, turn the heat off. Add the starches and the rice flour. Mix with the help of a wooden spoon and then put the pot back over low heat for a couple of minutes. Continue to mix until it becomes smooth and almost transparent mixture. Turn the heat off and pour it in a cold bowl. Let it rest and cool down completely.
Once it has cooled down, crack one egg and mix everything gently with the help of an electric whisk. When the egg has been fully absorbed, add the second egg and mix it in the same way. Add the last egg and repeat the same procedure.
Take a baking tray, put some greaseproof paper on it.
Pour the dough in a “sac-à-poche” and make small balls the size of a hazelnut.
Put the tray in the oven at 185° for 15/ 20 minutes until the choux turn golden brown.
Take the tray out of the oven and let them cool down.
Let’s prepare the tiramisù cream.
Crack the eggs; separate the yolk from the white.
Whisk the egg yolks with the sugar until they get foamy.
Add the mascarpone cheese and mix gently. Then add the coffee and a pinch of grounded coffee too.
Beat the eggs white until stiff peaks and add them to the tiramisù cream mixing slowly from bottom to top.
Pour the tiramisù in the “sac-à-poche”, make a small hole in the choux, pour the cream inside the choux.
Finish with some dusting of cocoa powder.
Discover who is Elisa from Glutenfreeely in my interview:
Recipe for 40 choux
– 60 gr butter
– 120 ml water
– 35 gr very refined rice flour
– 20 gr potato starch
– 20 gr corn starch (maizena)
– 3 eggs
– 200 gr mascarpone cheese
– 2 eggs
– 100 gr caster sugar
– 2 tablespoons of strong coffee
– cocoa powder for the dusting