Tiramisu Éclair

Choux Pastry 

6 eclairs

Prep Time:
2.5 hr

Cook Time:
2.5 hrs

Choux Dough

WeightIngredientProduct Code
40 gmUHT Milk
40 gmWater
40 gmRedMan Unsalted Butter
1 gmSalt
2 gmRedMan Fine Sugar
40 gmRedMan Plain Flour
70 gmEggs


  1. Sieve the flour and set aside.
  2. Bring the milk, water, butter, salt and sugar to a boil. Add the sifted flour into the pot and cook till a ball of dough forms.
  3. Transfer the dough into a large bowl stir with a spatula to cool it down. Mix the eggs in slowly when the dough temperature is between 50 to 60 degrees.
  4. Transfer the dough into a piping bag with a large star piping tip (#8B) and pipe 11 cm long strips on a baking tray. Dust with a bit of icing sugar then bake in a preheated oven at 150 degree celsius for about 25 minutes then open the oven door to let out the steam, close the door back and continue to bake for another 15 minutes.

Coffee Cream

WeightIngredientProduct Code
60 gmMilk1207
40 gmGrand Fermage 35% Whipping Cream
8 gmRedMan Coffee Emulco
20 gmYolk
20 gmRedMan Fine Sugar
5 gmRedMan Plain Flour
3 gmRedMan Corn Flour
1 gmRedMan Gelatin Powder
30 gmButter


  1. Hydrate the gelatin with 6 gm of iced water.
  2. In a bowl, whisk the yolk and sugar until combined. Then whisk in the plain flour and corn flour.
  3. In a pot, bring the milk, cream and coffee emulco to a boil, pour half the hot cream into the egg mixture and whisk till sugar has dissolved.
  4. Pour the egg mixture back into the pot and cook until the cream starts boiling and whisk for about 1 to 2 minutes.
  5. Remove from heat then add in the gelatin follow by the butter.
  6. Transfer to a bowl or tray, cling wrap touching the cream and chill in the fridge until cool. Place the cooled cream into a piping bag with a plain round piping tip once chilled.

Mascarpone Cream

WeightIngredientProduct Code
125 gmMascarpone
62 gmRedMan Icing Sugar
120 gmGrand Fermage Whipping Cream 35%
1/2 tspRedMan Vanilla Essence


  1. Whip the mascarpone and icing sugar together.
  2. Followed by the whipping cream and vanilla essence
  3. Transfer into a piping bag with desired piping tip.


  1. Slice the top of the baked and cooled eclair. Pipe the coffee cream into the eclair.
  2. Pipe the mascarpone cream on top the filled eclair.
  3. Dust with a layer of cocoa powder.



Click one of our contacts below to chat on WhatsApp

× General Enquiries