Tiramisu Cream Buns

Line two baking sheets with parchment paper. Using a small glass or a cookie cutter, trace 2-inch circles on the parchment, leave about ¾ inch gap between each circle. Flip the parchment paper over on the baking sheet so the traced side is down. Set aside.

1. Preheat the oven to 400 degrees.

2. In a large pot, bring the water, whole milk, butter, vanilla extract, salt and sugar to a rolling boil over medium-high heat. Once the mixture is boiling, pull the pan off the heat.

3. Add the flour all at once and quickly mix everything with a rubber spatula or wooden spoon until combined. The flour will create a thick paste.

4. Place the pot over the stove again on medium heat and cook the mixture for another minute or two or just until the mixture starts to look dry. A thin film should form on the bottom of the pot. Using an electric blender or stand mixer, beat the mixture on medium low speed for about a minute or two until slightly cool and most of the steam has escaped.

5. Place the eggs in one at a time and gently incorporate them into the cooled mixture. Mix until the eggs are fully incorporated. The batter should fall in ribbons once fully combined.

6. Transfer the dough to a pastry bag fitted with a large round tip and pipe mounds within the traced circles on the parchment.

7. Bake the cream puffs at 400 degrees for about 15 minutes and then turn the down to 350 degrees. And bake for another 15 minutes or until the puffs are deep golden brown. Once golden brown, make a horizontal incision with a paring knife to let the steam out. This will help the puffs dry out a bit.

1. In a clean bowl add the mascarpone cheese, whipped cream, powdered sugar, vanilla extract and salt and whip everything until thick and creamy.

2. Fold in the extra cold brew skyr to the mascarpone mixture. Fold in until fully combined.

3. Transfer the cream into a pipping bag fitted with a closed star tip and set aside until ready to use.

1. Once the cream puffs cool, slice them 2/3 the way up with a sharp knife. Place the cream puff tops onto one plate and place the base of the cream puffs on another plate.

2. Dust the tops of the cream puffs with the cocoa powder until fully covered. Set aside.

3. Pipe a little bit of the cream into the base of the cream puffs. Repeat on all cream puffs.

4. Combine the coffee and sugar into a shallow bowl and mix to be combined. Break the ladyfinger into thirds and give them a quick dip into the coffee. Gently push the ladyfinger into the cream. Repeat to all cream puffs.

5. Place the cocoa dusted cream puff tops back on top of the cream puffs and gently press it in. Cream puffs are best enjoyed fresh within a few hours of assembly.