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Tiramisu Eclairs

December 27, 2015 | 20 comments

So I realized earlier this week (or last week, depending on what week you consider sunday in) that this was going to be my last post of 2015, which made me quite pensive. I can’t believe it; I still think we’re in 2012 most of the time and I’m still well, 12. It’s strangely bittersweet.

When I was little, I thought that growing up would be really fun. I couldn’t wait until I was in high school, or even better, in college! And now, I can definitely wait until college. The past seems to have passed so fast, the present so enjoyable, and the future, so bright.

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Thus I decided to make eclairs because as defined by the french dictionary above, it does have two meanings. Lightning, and of course, a pastry -both are so symbolic of the time past in this last orbit that earth made (I’m a nerd okay?).

I think I walked away for 2 minutes, a clap of lightning struck and eclairs puffed up. Oh yeah and btw, it’s 2016. That’s literately how this past year seemed to me. It’s been so wonderfully filled with bright strikes of light, but there was always a sense of darkness too because -what is light without darkness?

Anyhow, enough of this stuff. I digress.

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My newfound love this year has been coffee + sugar + lots of milk. I used to not like coffee at all, but somehow I’ve managed to warm up to it if it has a lot of milk. Anyhow, because of this same reason, I used to not like tiramisu at all. My first time making it was at a friends house during winter break. They had just come from a vacation in Italy (lucky ducks…) and really enjoyed their tiramisu. So we layered it in pretty little jars (though mine came out quite a bit worse than imperfect), chilled it, and ate it. It was so fun though, gently dipping ladysfingers in coffee trying to get the least amount of coffee on them as humanly possible and a light, light sprinkling of dirty cocoa powder.

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For some reason, now I find the combination of coffee, chocolate, and cream that is tiramisu impossibly irresistible. As I was making the coffee cream for the filling of these eclairs, I could not keep my fingers out (neither could my mom…) and I eventually had to hide it.

Also, I thought you guys would like to see the insides (how thoughtful of me!) so I ate half of it and then took a picture 😛 Best photography trick ever. Oh then, of course since I ate half of it, I had to eat the rest right? How horrible it would be if I left that job unfinished! 😉


// Eclair recipe + technique is adapted from here.
// Tiramisu cream inside is adapted from here.


Tiramisu Eclairs


For the choux

  • 6 tbsp butter
  • 1/3 c milk
  • 1/3 c water
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup flour
  • 3 eggs

For the creme

  • 2 egg yolks
  • 2 tbsp sugar
  • 1 tbsp hot water
  • 1/2 tsp coffee powder
  • pinch salt
  • 4 oz. mascarpone cheese
  • 1/2 cup heavy cream

Chocolate ganache

  • 1/2 cup chocolate
  • 1/4 cup hot cream


  1. Preheat the oven to 350 F.
  2. Combine the butter, milk, water, sugar, and salt in a saucepan and heat until the butter melts. Take the pan off the stove and stir in the flour. Place the saucepan back on the stove. Cook until the dough sticks in a cohesive mass, then 1 minute more. There should be a little layer of starch at the bottom of the pan.
  3. Put the dough mass in another bowl and whisk the eggs in one by one.
  4. Scoop the dough into a pastry bag fitted with a fine teethed star tip. Pipe out 10 inch long eclairs on a baking sheet. Sift powdered sugar over the pipped eclairs.
  5. Bake for 40 minutes or until the eclairs are golden.
  6. Whisk the hot water and coffee powder together. In a double broiler, whisk the egg yolks, sugar, salt, and coffee mixture until light and very thick.
  7. Whisk the mascarpone cheese with the heavy cream until stiff peaks form. Fold in the egg yolk mixture. If it is too soupy, whip the mixture until it is smooth.
  8. For the chocolate ganache, mix the chocolate and hot cream together until smooth.
  9. To assemble, poke 2-3 holes on the bottom of the eclairs and pipe the coffee filling into the eclairs. Dip in the chocolate ganache. Pipe little blobs of the coffee cream onto the top of the eclair and sift a little bit of cocoa powder.


read or add your own

  1. Sabrina on

    December 28, 2015 at 12:05 pm says

    Wow, these look fantastic!! Love the filling!

    • Anne on

      January 3, 2016 at 9:11 pm says

      Thanks Sabrina! The filling is my favorite part 😉

  2. Hira on

    January 1, 2016 at 2:37 pm says

    These look gorgeous! And I agree with you, time is going by SO fast! Happy New Year! 🙂

    • Anne on

      January 3, 2016 at 9:12 pm says

      Thank you Hira!!!! yeahhhh I can’t believe winter break is about to end! omg second semester 😐
      Happy {belated} holidays!

  3. Eva on

    January 3, 2016 at 6:59 am says

    Je te souhaite une très belle année!! Le temps passe vite, n’est pas?? Tes photos sont superbes et ta recette des éclairs est vraiment épatante!! Tu grandis voilà tout! xo

    • Anne on

      January 3, 2016 at 9:14 pm says

      Oui je suis d’accord avec toi! Merci Eva! Bonne année!!!

    • Anne on

      January 3, 2016 at 9:14 pm says

      Thanks Kathy!

  4. Cem on

    January 7, 2016 at 1:45 am says

    Hi there,
    Just to let you know, the recipe to begin the pate a choux is missing one key ingredient: water! RIP 12 tbps butter….

    • Anne on

      January 10, 2016 at 7:32 pm says

      Hi sorry for the late response but I had to retest it because it turns out I didn’t write the amount down! I put in 1/3 cup of milk and 1/3 cup of water for 6 tbsp of butter (as per recipe). Thanks for pointing that out by the way!

  5. on

    January 7, 2016 at 6:13 am says

    I love this post!!!! What beautiful eclairs! My baby girl loves tiramisu and I can’t wait to try these.
    And I constantly think it’s 2005! And me around 16. I think we all want to grow up when we are little. I’m kinda happy that the child in me is still alive! 🙂

    • Anne on

      January 17, 2016 at 9:26 pm says

      Hahahaaa thank you Rakhee!!! Being 16’s great (well I guess I still don’t know yet, I’m still 15… but I bet being 16 will be great too 😉 )

  6. Erika on

    July 5, 2016 at 8:20 pm says

    They look amazing!!! How many come out from this recipe?? And reading the coments, in the ingredients for the choux you need also 1/3 of cup of water and 1/3 cup of milk???

    • Anne on

      July 5, 2016 at 9:11 pm says

      Oh thank you! I actually forgot to add that to the recipe -thanks so much for reminding me! It has been fixed.
      The yield really depends on how many you make and how large you make them. I believe I made them about 4-ish inches and probably would have ended up with around 20 eclairs if I hadn’t made a bunch of choux puffs also.
      I hope that helps!



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