For these tiramisu-inspired mini éclairs, we use a classic choux pastry, but instead of the traditional pastry cream filling, we use mascarpone cheese and sweet Marsala wine whipped together with cream. The pastries are topped with an espresso glaze, and after a final dusting of cocoa powder, these bite-sized treats have all the flavors of Italian tiramisu in a classic French pastry bite.
Special equipment: You’ll need 2 large (12- to 18-inch) pastry bags fitted with 1/2-inch round piping tips. Alternatively, you can use large plastic resealable bags.
Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes of baking time.
For the filling:
For the glaze:
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