Young Chef Fuses French Pastry With Italian Tiramisu

Young chef Natanel Shpigel has created a unique dessert by combining classic French pâte à choux pastry with the Italian tiramisu. The resulting "Tiramishu" features a light, airy choux pastry shell filled with espresso and rum-soaked layers and a rich mascarpone cream, topped with a crisp cocoa shell. This innovative dessert is presented as an ideal treat for hosting during the Sukkot holiday and intermediate days, offering a sophisticated bite between festive meals and outings.

Shpigel's creation elevates the familiar tiramisu into a visually impressive, boutique-style dessert. The recipe details the preparation of the choux pastry, a cocoa craquelin crust, an espresso-rum syrup, and a mascarpone cream, along with garnishes like cocoa powder and coffee beans. The process involves precise steps for cooking the choux dough, creating and baking the craquelin, whipping the mascarpone cream, and assembling the final dessert.

Shpigel, who brings classic French culinary techniques to home cooking, refers to the choux pastry as "cabbage dough" due to its versatility, which extends to éclairs, profiteroles, and even gnocchi. He describes the "Tiramishu" as "far beyond tiramisu," highlighting its distinctiveness. The article concludes by inviting readers to share their results and photos, with a chance to win a dinner for two at Luciana restaurant, sponsored by Channel 7's food section.