Melt-in-your mouth morsels with the classic combination of raspberries and white chocolate.
Ingredients
For the raspberry, rosewater & white chocolate cream puffs
- ¼ cup water
- ¼ cup milk
- 60g butter – diced
- ½ teaspoon sugar
- A pinch of salt
- ½ cup flour
- 2 eggs
For the white chocolate icing
- 100g white chocolate – chopped
- 2 tablespoons chopped dehydrated raspberries
For the raspberry cream
- 1 cup cream
- 2 tablespoons icing sugar
- 2 teaspoons rose water
- ¾ cup fresh raspberries – lightly crushed
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.