Tiramisu Éclairs

Yield

20 pcs

Prep Time

30 Min

Cook Time

30 min

Ingredients

150g	Blue Key Superfine Superwhite Flour
½ cap	Star Brand Vanilla Flavour
150g	Meadow Fresh Full Cream Milk
80g	Unsalted butter
3 nos	Seri Murni Eggs
¼ tsp	Salt

	Dark chocolate coin
	Cocoa powder

Preheat oven to 180˚C.
To make the tiramisu filling, combine full cream milk, tiramisu flavour, sugar and cocoa powder in a saucepan. Heat until simmering.
Slowly whisk the hot mixture into the egg yolks, then return to the saucepan and cook until thickened. Cool, then chill for at least 4 hours.
To make the éclair batter, heat milk, butter, salt and vanilla flavour in a saucepan until simmering.
Remove from heat, add flour and stir until a smooth dough forms. Return to low heat and cook for 1 minute.
Cool slightly, then transfer to a mixing bowl. Add the eggs one at a time, mixing until the batter is smooth and glossy.
Transfer the batter into a piping bag fitted with a nozzle. Pipe into 5 to 6cm strips on a baking tray.
Bake for 25 to 30 minutes until golden brown, then cool completely.
Whip the whipping cream until soft peaks form, then fold in the chilled tiramisu filling.
Pipe the filling into the bottom of each éclair.
Dip half of each éclair in melted chocolate and dust with cocoa powder.