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Tiramisu flat white and profiteroles

In the patisserie magazine, we have created a number of coffee variations including small sweet bites.These perfect combinations are ideal for the guest who does not want dessert, but can be tempted by something extra.

Ingredients

60mlArla whole milk
15mlMonin tiramisu syrup
2Espresso - Musetti espresso beans

Tiramisù base
Fillable profiteroles - 4 cm
Ice chocolate dark
Ice chocolate white

Preparation

  1. Steam the milk.
  2. Pour the tiramisu syrup into the glass.
  3. Let the double espresso run into the glass.
  4. Pour the frothed milk (latte art) into the glass.

  1. Whip the tiramisu base until light and optionally add a little Amaretto.
  2. Pipe this into the choux pastries and freeze them.
  3. Melt the ice chocolate.
  4. Drizzle both chocolates over the frozen choux for a playful effect.
  5. Serve thawed (chilled).