White Chocolate and Raspberry Cream Puffs
These white chocolate and raspberry cream puffs are a refined pastry, combining the lightness of whipped ganache with the refreshing acidity of raspberries. Perfect for an elegant dessert, they will charm your guests with their crispiness and creaminess. Preparation requires a bit of patience: the ganache must rest for at least 4 hours (ideally overnight) to then be whipped into a light and airy texture. The choux pastry, made with a mixture of water, milk, butter, and flour, is then baked at 180°C to obtain well-risen and golden shells. Assembly, with a piping bag, allows for generous filling before decorating with fresh raspberries and powdered sugar. For an extra touch, add a drizzle of melted white chocolate. By following these steps, you will obtain delightfully airy puffs, filled with a melting ganache and juicy raspberries. Serve them fresh for an unforgettable dessert that combines the sweetness of white chocolate and the freshness of red fruits.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the whipped white chocolate ganache: Melt the white chocolate in a double boiler. Heat 100 ml of cream and pour it in three times over the melted chocolate, mixing. Add the 200 ml of cold cream, mix, cover with plastic wrap touching the surface and refrigerate for at least 4 hours.
- 2
Whip the chilled ganache with a mixer until light and airy, like whipped cream.
- 3
Prepare the choux pastry: Preheat the oven to 180°C. Bring the water, milk, butter, salt and sugar to a boil in a saucepan.
- 4
Remove from heat, add the flour all at once and mix vigorously until a homogeneous ball forms. Return to low heat for 1-2 minutes to dry the dough.
- 5
Remove from heat, incorporate the eggs one by one until you have a smooth and shiny dough.
- 6
Pipe small mounds of dough onto a baking sheet with parchment paper, spacing them apart. Bake for 25-30 minutes without opening the oven. Let cool.
- 7
Cut off the top of the puffs or pierce the bottom to fill them.
- 8
Fill each puff with the whipped ganache, add 1-2 raspberries in the center, cover with more ganache, replace the top and dust with powdered sugar.
- For crispier puffs, add a craquelin before baking: mix 30 g of soft butter, 40 g of sugar and 50 g of flour, roll out thinly, cut out discs and place them on the puffs. You can also replace raspberries with other red fruits or add orange zest to the ganache. Store the elements separately and assemble at the last moment.
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