Caramel Tiramisu-Filled Cream Puffs

Instructions

Pastry Puffs: 

1. Heat oven to 375°F. Line a large baking sheet with parchment paper.
2. Bring the water, butter and salt to a boil in a large saucepan over medium heat. Reduce heat to low. Add flour; stir vigorously until mixture pulls away from the sides of pan, about 1 minute. Remove from the heat. Let stand for 5 minutes.
3. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and glossy. Transfer dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe dough into rounds (about 1/4 cup each) on prepared pan. 
4. Whisk egg yolk and milk; brush over puffs. Bake for 35-40 minutes or until golden brown and firm. Let cool on pan for 5 minutes before removing to a wire rack. Cut a small slit into each puff, allowing steam to escape. Cool completely.

Caramel Tiramisu Mascarpone Cream: 

1. Beat cream in a large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone in another large bowl until smooth. Fold in whipped cream. Add caramel; gently fold in to create ribbons of caramel.
2. Slice tops off the puffs. Gently push down pastry inside each puff. Spoon or pipe mascarpone filling over bottoms; replace tops. Dust with confectioners’ sugar.