"TIRAMICHOUX" | Choux au Craquelin, Tiramisu, Coffee Ice Cream, Coffee Jelly & Hazelnut

🇺🇸 Ingredients:
CHOUX PASTRY
75g water
68g whole milk
75g unsalted butter
2g instant espresso
5g sugar
2g salt
98g all-purpose flour
160g beaten eggs (around 3 whole eggs)
CRAQUELIN & COOKIE DISCS
100g all-purpose flour
100g sugar
80g unsalted butter
10g cocoa powder
COFFEE ICE CREAM
185g whole milk
185g heavy cream
12g instant espresso
4 egg yolks
35g sugar
15g light corn syrup
30g Kahlua
Sweetened condensed milk to taste
A pinch of xanthan gum
COFFEE JELLY
200ml water + 6g instant espresso + 50ml Kahlua
Sugar to taste
1 tablespoon gelatin powder, bloomed
MASCARPONE CREAM
4 egg yolks
45g sugar
20g water
200g mascarpone cheese
200g heavy cream
COFFEE CAKE
Ladyfingers
Espresso (200ml water + 6g instant espresso)
50ml Kahlua
ROASTED HAZELNUTS
MINT LEAVES FOR GARNISH
🇻🇳 Nguyên liệu:
BÁNH SU
75g nước
68g sữa nguyên kem
75g bơ lạt
2g bột cà phê đen hoà tan
5g đường
2g muối
98g bột mì đa dụng
160g trứng đánh (khoảng 3 quả trứng)
VỎ GIÒN VÀ BÁNH QUY
100g bột mì đa dụng
100g đường
80g bơ lạt
10g bột cacao
KEM CÀ PHÊ
185g sữa nguyên kem
185g kem whipping
12g bột cà phê đen hoà tan
4 lòng đỏ trứng
35g đường
15g siro bắp
30g rượu Kahlua
Sữa đặc có đường theo khẩu vị
1 ít bột xanthan
THẠCH CÀ PHÊ
200ml nước + 6g bột cà phê đen hoà tan + 50ml rượu Kahlua
Đường theo khẩu vị
1 muỗng table bột gelatin, đã ngâm nước
KEM PHÔ MAI MASCARPONE
4 lòng đỏ trứng
45g đường
20g nước
200g phô mai mascarpone
200g kem whipping
BÁNH CÀ PHÊ
Bánh Lady Finger
Cà phê đen (200ml nước + 6g bột cà phê đen hoà tan)
50ml rượu Kahlua
HẠT PHỈ RANG
LÁ BẠC HÀ ĐỂ TRANG TRÍ
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Music by Justin John Stanley
/ justinjohnstanley
#tiramichoux #tiramisu #choux #chouxaucraquelin #chouxpastry #mascarpone #coffeeicecream #coffeedessert #kahlua #hazelnut #pastry #plating #finedining #michelin #dessertrecipe
No churn coffee ice cream recipe
Tiramisu cream puffs recipe

[@HaiCooking]

Turn on CC for step by step instructions - Bật phụ đề tiếng Việt trong phần settings để xem hướng dẫn cụ thể từng bước

[@vasileroman7675]

Maravilloso,un buen plato y supongo que tambien delicioso👋👋👋

[@HaiCooking]

Muchas gracias

[@martinmendez789]

Amazing dish!!

[@HaiCooking]

Thank you!

[@cracker_509]

Dạ anh cho e hỏi mình dùng bánh lady finger hãng nào thì ổn ạ, loại e dùng lúc thấm cf nó bị nhão tan tành luôn T_T Em cảm ơn anh ạ

[@HaiCooking]

A dùng của Matilde Vicenzi, với e nhúng nhanh rồi lấy ra chứ đừng ngâm lâu

[@cracker_509]

@@HaiCooking Dạ em cản ơn anh nhìuuuuu

[@cracker_509]

@@HaiCooking Dạ em cảm ơn anh ạ!!!!!!!

[@VuPham-tw2bv]

Hi, Love love love your video, my mouth was watering when you destroyed the masterpiece. following that I have a few questions: a. Normally i will bake the choux dough right after get them out of the freezer. Shoud I unfreeze them at first like your clip? And what is the purpose of unfreezing them? b. I Keep my baked cookie in room tempature and they quick soft after a few hours, I have to re-heat before serve. "keep them in the tight container' -> this will prevent the cookie from being soft. not crunchy right? and how long they gonna stay in form/crunchy?

[@HaiCooking]

I find the choux puffs up more if I let it thaw a bit. And for cookies I keep them in an airtight container with a packet of silica gel, they should stay crispy/crunchy for at least 3 days, after that I’m not sure since I usually eat all of them in 3 days or less lol

[@josekoke]

Hermoso !!!!!

[@HaiCooking]

Gracias! 😁

[@Irena-x9i]

Hai, thank you so much to share such a fantastic, delicious and outstanding dessert.

[@HaiCooking]

My pleasure 😁

[@martinmendez789]

What it is Khalua, how can replace it?

[@HaiCooking]

Kahlua is a brand of coffee liqueur, you can substitute it with any other coffee liqueur brand