Raspberry, rosewater and white chocolate cream puffs




Prep Time


Cook Time

Melt-in-your mouth morsels with the classic combination of raspberries and white chocolate.



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


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.