Bonnaich Tirami-choux
Tha Gregor beò air cofaidh is thàinig an reasabaidh seo thuige nuair a bha e air làithean-saora san Eadailt a’ gabhail cofaidh. 'S e Tirami-choux pòsadh eadar dà dhùthaich – an Fhraing agus an Eadailt. Profiteroles le pastraidh choux agus lìonadh le blas a’ chofaidh coltach ri tiramisu. Tha an reasabaidh seo a’ dearbhadh gun urrainn dhut siubhal an t-saoghail tro bhlasan àlainn ach bho chofhurtachd do chidsin fhèin!
Taois Choux
150ml uisge
55g ìm le salann
75g flùr plein
2 ugh
Lìonadh cofaidh
300ml uachdar tiugh
100ml bainne milis tiugh
2 spàin-tì deagh phùdair cofaidh
1 spàin-tì bhanila
Sabhs teòclaid
120ml uachdar tana
100g teòclaid dhorcha, air a ghearradh
60g siùcar castoir
Còmhdach cofaidh
55g siùcar còmhdaich
1 spàin-tì espresso
Cuir air an àmhainn gu 220°C/ 210°C àmhainn-gaoithe.
Cuir an t-ìm 's an t-uisge ann am pana is bruich gus am bi iad a’ goil is air an leaghadh.
Thoir am pana far an teas is tro shìoltachan cuir ris am flùr. Cuir am pana air ais air an teas is buail gu math fad 2-3 mionaidean le spàin-fhiodh. Thig e ri chèile is tha còir cum fàg e cliathaichean a phana glan. Far an teas leis is fuaraich beagan mhionaidean.
Mean air mhean cuir na h-uighean ris, ga bhualadh fad an t-siubhail, feuch an tig e ri chèile na thaois.
Cuir an taois ann am poca le pìoban is brùth a-mach buill bheaga air treidhe le pàipear-bèiceireachd air. Fàgaibh beàrn gu leòr eadar gach ball taoise.
Bruich san àmhainn fad 15 mionaidean.
Cuir dheth an àmhainn. Tionndaidh na bonnaich bun os cionn is dèan toll beag ann am bonn gach fear. Cuir air ais dhan àmhainn iad fad 5 mionaidean. Nì seo cinnteach gum bi na bonnaich brisg is tioram. Fuaraich na bonnaich air racais.
Son a lìonaidh, buail ri chèile gu math an t uachdar, am bainne milis, an cofaidh is am bhanila feuch am bi e mìn is tiugh. Cuir seo a-nis ann am poca le pìoban is lìon na bonnaich a’ cleachdadh an toll nam bonn. Tha thu ag iarraidh na bonnaich cho làn ri ugh.
Son an sabhs teòclaid, leagh a h-uile sian ri chèile ann am bobhla os cionn pana le uisge goileach. Cuir mun cuairt feuch am bi e mìn. Thoir am bobhla far a teas is, gan dipeadh, còmhdaich mullach gach bonnach san t-sabhs.Dèan cruach leis na bonnaich air truinnsear.
Son a sgeadachaidh, cuir mun cuairt an t-siùcar còmhdaich 's an cofaidh. Tha thu ga iarraidh tiugh tiugh. Cuir seo ann am poca le pìoban is sgeadaich an cruach le srianagan dhen chòmhdach milis seo.
Tirami-choux
As a keen traveller Gregor looks for recipe inspiration everywhere he goes. This idea came to him whilst sitting drinking espresso on holiday in Italy. It’s a marriage of two fantastic dishes. Light choux pastry buns from France filled with a coffee cream inspired by tiramisu. This is testament that you can travel the world but from the comfort of your own kitchen!
Choux pastry
150ml water
55g salted butter
75g plain flour, sieved
2 eggs
Tiramisu filling
300ml double cream
100ml condensed milk
2 tsp good quality coffee powder
1 tsp vanilla extract
Chocolate sauce
120ml single cream
100g dark chocolate, chopped
60g caster sugar
Coffee glaze
55g icing sugar, sifted
1 tsp espresso
Preheat oven to 220°C/ 210°C fan.
Put the water and butter into a pan to melt.
Remove the pan from the heat and sift in the flour. Return to the heat and beat with a wooden spoon for 2 to 3 minutes until the mixture leaves the sides of the pan clean. Cool slightly.
Gradually beat in the eggs one at a time until the well combined.
Place the dough into a piping bag and pipe small balls onto a lined baking tray leaving plenty space between each.
Bake for 15 minutes.
Turn off the oven. Turn the buns upside down and pierce the bottom of each. Place them back in the oven for another 5 minutes. This will ensure the buns crispen and dry out. Cool on a wire rack.
For the filling whisk together the cream, condensed milk, coffee and vanilla till thick. This then goes in a piping bag. Pipe the mixture into the bottom of each bun, using the hole you created before, until they are completely full.
To make the chocolate sauce, melt all the ingredients together in a bowl over simmering water. Mix thoroughly. Remove the bowl from the heat and dip each bun into the chocolate. Arrange the buns in a pyramid on a serving plate.
To make the coffee glaze, mix together the icing sugar and espresso until you obtain a thick-flowing icing. Place into a piping bag and pipe stripes of the glaze over the tower of buns.
