Tiramisu Choux Bun
  • High profit
  • No food waste
  • Comfort Foods
Taking Classic Tiramisu flavours and transforming a simple Choux puff into a high-end Boutique Pastry.
Taking Classic Tiramisu flavours and transforming a simple Choux puff into a high-end Boutique Pastry.
Shelf life:
2 days
Containing: 4 Components


Ingredients: Craquelin

  • 150 g
  • 150 g
    brown sugar
  • 150 g
  • 2 g

Preparation: Craquelin

  • Combine all to smooth paste
  • Set, roll out and cut rounds
  • Chill


Ingredients: Choux

  • 125 g
  • 125 g
  • 100 g
  • 150 g
  • 5 g
  • 250 g

Preparation: Choux

  • In a saucepan bring to the boil the water, milk & butter 
  • Off the heat, add the flour, salt – mix to a smooth paste allow to cook out until the paste comes away from the sides +- 1 min 
  • Transfer to a mixing bowl with a paddle attachment & add the eggs until a smooth paste is achieved 
  • Pipe into shape with medium round nozzle  
  • Place craqine disc on top, size slightly bigger than piped choux
  • bake without steam
  • Bake at a temperature of 170°C until deep brown approximately 20 min
  • Care needs to be taken not to remove under baked choux, as this will cause the choux paste to become soggy 

NOTE: With convection ovens the first 10 min need to be baked with a cover over the choux paste

Callebaut 811 Pastry Cream

Ingredients: Callebaut 811 Pastry Cream

Preparation: Callebaut 811 Pastry Cream

  • Combine the 30g milk, yolks , cornstarch/ flour & sugar until a smooth paste if formed 
  • Bring to the boil the 500g milk & vanilla pod 
  • Pouring over the eggs whilst whisking until blended in 
  • Return to the heat to cook out until thick – cook for 2 min 
  • Then add the chocolate
  • Allow to cool , then mix well & pipe into Choux

W2 Mascarpone Cream

Ingredients: W2 Mascarpone Cream

Preparation: W2 Mascarpone Cream

  • Bring to the boil  milk &  cream the off the heat  add the bloomed gelatin
  • Add the chocolate to the sauce pan & mix to form a smooth mass 
  • Remove from the sauce pan into a mixing bowl & allow to cool slightly 
  • Then add the whipped cream & mascarpone, ensure the cream is just under soft peaks & not stiff 
  • Allow to set in rings or mould of choice 

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges