Tiramisu Choux Cream (ทีรามิสุชูครีม)

1.For Choux Pastry: Heat conventional oven to 200°C. Grease a small muffin tray.

2.Heat butter, water, salt, and sugar in a saucepan. Bring up to the boil and remove from the heat. Add flour and stir until combined.

3.Beat all the eggs in a mixing bowl. Reserve about two teaspoons of eggs. Slowly add the remaining eggs into the choux pastry while mixing until combined. Add pastry into a piping bag and portion about 20 g into each muffin tray.

4.Bake for fifteen minutes then reduce heat to 170°C and bake for another five minutes. Leave choux aside to cool.

5.Beat mascarpone, coffee extract, vanilla extract, and icing sugar over low heat. Slowly add cream in while increasing the speed. Beat until fluffy and mix well. Add cream to the piping bag.

6.Fill choux pastry with mascarpone cream and dust with cocoa powder before serve.