Tiramisu Mini Cream Puffs

Preheat oven to 375 °F (190° C). Line baking sheet with parchment paper.

In a medium saucepan, bring water, butter and salt to a boil. Remove from heat. Add flour all at once, beat vigorously with a wooden spoon until the dough comes away from sides of the pan in a ball. Return pan to low heat and cook, stirring another minute. Remove from heat.

Add eggs, one by one, beating well after each addition until dough is well blended and smooth. Drop tablespoonfuls of warm dough onto lightly baking sheet.

Mix reserved egg with 1 tsp (15 mL) cold water and gently brush over the mounds. Bake for about 30 min or until puffed and golden.

Custard:

Heat milk, 1/2 cup (125 mL) cream and instant coffee until very hot. Set aside.

In a heavy saucepan, mix together sugar and cornstarch. Whisk in egg and Marsala. Slowly whisk in hot cream mixture and cook stirring over medium heat until thick custard forms 10, 12 min. Remove from heat, stir in butter and cover with plastic wrap. Chill.

Beat 1-1/2 cups (375 mL) cream with sugar to taste until stiff peaks form. Set aside.

Chocolate sauce:

Melt chocolate with remaining cream (2/3 cup / 160 mL) and corn syrup until smooth.

To serve, cut puffs open and spoon in custard. Top with generous dollop of whipped cream. Replace lid and pour warm Chocolate Sauce over top.

Serve about 3 per person.