Cream Puff Obsession ~ Part 2
My cream puff obsession was put on hold for the holiday season but I am back with a new recipe to share with you. Even though we are still a few weeks away from February these Tiramisu Cream Puffs would make the perfect dessert for Valentine’s Day. Of course they are seriously delicious for any occasion so forget about waiting and try them today.
The idea for this cream puff came about because of my youngest daughter’s love of tiramisu. I love to bake and cook but I’m not going to lie, I don’t have patience for any long and complicated recipes, so I’m always on the look out to find the easiest ways to make the most complicated things. As I was looking up easier recipes to make tiramisu I came across this Easy 10 Minute No Bake Tiramisu recipe. Honestly, I have not made this exact recipe yet. I actually used it the first time to make the cream for this really yummy Tiramisu Cake.
Yes it was a thing of beauty, but we are here today to talk about cream puffs. Below you will find the step by step instructions for making my Tiramisu Cream Puffs.
Tiramisu Cream Puffs
I always begin my cream puffs with the basic recipe from my Betty Crocker cookbook which you can find here: Betty Crocker’s Cream Puff recipe. You will need to add a heaping tablespoon full of instant coffee to the melted butter and about 1 teaspoon of rum extract. Continue with the recipe until you have a coffee colored cream puff pastry dough.
Place the pastry dough by rounded spoonful’s onto a cookie sheet covered with parchment paper. Bake at 400 degrees for about 30 minutes. Let the baked puffs cool on the pan while you prepare the next step.
In a saucepan bring 1/3 cup of sugar and 1/8 cup of strong coffee to a boil, stirring occasionally. Let it boil until the sugar dissolves and becomes a syrup, about 3 or 4 minutes. Cut open the puffs and drizzle some of the syrup into the base of each puff and on top of each puff.
Then make the cream filling:
1 cup heavy whipping cream
3 tablespoons sugar
1 tsp Vanilla extract
6 oz. softened cream cheese
2 Tablespoons sour cream
3 Tablespoons heavy cream
Whip together the whipping cream, sugar and vanilla until your whipped cream forms peaks in the bowl.
In a separate bowl mix together the cream cheese, sour cream and heavy cream until light and fluffy.
Fold the cream cheese mixture into the whipped cream mixture. You can add a little more sugar if you like a sweeter cream filling.
Fill the centers of each cream puff base, put the top of the cream puff in place. In a microwave melt about 1 1/2 cups of semi sweet chocolate chips. Drizzle on top of each cream puff, or just slather it on like I do. Refrigerate for at least an hour. Enjoy!