Raspberry, rosewater and white chocolate cream puffs

Method

For the raspberry, rosewater & white chocolate cream puffs

• Preheat the oven to 220°C (200°C fan bake). Line 2 baking trays with baking paper.
• To make the puffs, place the water, milk, butter, sugar and salt in a large saucepan and bring to the boil.
• Remove from the heat and add the flour all at once. Stir vigorously to combine.
• Return to a medium heat for 1–2 minutes, stirring constantly to release the extra moisture.
• Transfer to a large mixing bowl and beat for 1–2 minutes to cool slightly.
• Add the eggs one at a time, beating well after each addition. Beat until the dough is smooth and forms a thick ribbon when pulled up.
• Transfer to a piping bag fitted with a 13mm round piping tip. Pipe about 18 dollops onto the prepared trays.
• Bake for 10 minutes. Without opening the oven door, reduce the temperature to 160°C (140°C fan bake) and bake for a further 32 minutes or until the puffs are golden brown and sound hollow when you tap the base. Transfer to a wire rack and leave to cool.
• To make the White Chocolate Icing, break the white chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth.
• Dip the top of each cream puff into the White Chocolate Icing and sprinkle with the dehydrated raspberries. Leave to set.
• To make the Raspberry Cream, whip the cream, icing sugar and rose water until soft peaks form. Fold in the raspberries.
• Cut open the cream puffs and fill with Raspberry Cream.