Black Forest Tiramisu Chocolate Éclairs

Ingredients

• Eclairs

• 8 croissants
• 1 (113g) package of instant chocolate pudding
• 1-2/3 cup milk
• 1 cup Mascarpone cheese
• 1 cup cherry pie filling (about ½ a 540 mL can)
• 16 ladyfingers
• 1/3 cup brewed vanilla flavored coffee
• 2 Tablespoons Kahlua
• 3 cups whipped cream (sugar added to your liking)
• 4 ounces of semi-sweet chocolate
• 2 teaspoons shortening

• Garnish

• 8 Maraschino cherries
• Reserved whipped cream

Instructions

1. Slice each croissant down the thick side (the side without the curved ends) and NOT all the way through
2. Beat milk and pudding together with electric mixer until thick. Let stand for 5 mins and mix in mascarpone cheese (by hand or with mixer).
3. Spread the pudding and mascarpone mixture on bottom of croissant, dividing evenly between each croissant.
4. Mix cooled brewed coffee and Kahlua together. Dip each lady finger in coffee Kahlua mixture and turn once. Place 2 ladyfingers on top the pudding mixture on each croissant.
5. Add cherries on top of lady fingers, dividing evenly between each croissant.
6. Fill a pastry bag with whipped cream . Using 101 tip (or very large star), pipe whipped cream on top of cherries, dividing evenly between all the croissants, but reserving about 1/3 cup for garnish. Close the top of the croissant over the filling but do not press down
7. Melt chocolate in microwave on ½ power for about 1 minute, then keep checking and putting it back in for 15 second intervals, until melted. Mix in shortening.
8. Set croissants on parchment paper. Dip the back side of the spoon into chocolate mixture and with flicking of the wrist motion, flick chocolate across the croissant.
9. Garnish: Top with a dollop of whipped cream and a maraschino cherry. Serve and enjoy!

Notes