Raspberry White Chocolate Cream Puffs
Choux pastry puffs filled with white chocolate raspberry pastry cream, drizzled with white chocolate ganache and sprinkled with freeze dried raspberries.
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 1/2 cup white cooking chocolate
- 1/4 cup fresh or frozen raspberries
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 5 large eggs
White Chocolate Ganache
- 1 cup white cooking chocolate
- 1/4 cup heavy cream
- Add the sugar, cornstarch and salt to a large mixing bowl, use a whisk to combine. Add the egg yolks and 1/3 of the milk and whisk until smooth. Add the rest of the milk and whisk until combined. Microwave for 60 seconds at a time, stirring each time until smooth. About 6 minutes.
- Add the butter and white chocolate and stir until melted. Cover with plastic wrap and chill in the fridge until chilled. About 3-4 hours or overnight. Use an electric hand mixer to mix before adding the raspberries and mixing to help break them up. Set aside in the fridge until ready to use.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with the raspberry white chocolate pastry cream. Serve immediately.
White Chocolate Ganache
- Add the chocolate and cream to a large microwave safe bowl and mix until well combined.
- Drizzle on top of the filled cream puffs and sprinkle with crushed freeze dried raspberries.
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