Light and airy cream puffs dipped in white chocolate and filled with a delicious raspberry whipped cream. These beautiful cream puffs make for the perfect Valentine's Day treat!
I can't believe that Valentine's Day is less than a week away! Are you celebrating early this weekend? Or waiting to celebrate on Wednesday? We are planning on going out for dinner tomorrow night but otherwise our Valentine's Day celebration will be low key.
I have been having so much fun playing around with pate a choux party. I love how light and airy it is! I knew I wanted to make a light and refreshing Valentine's Day treat and pate a choux was the obvious choice. I knew I wanted to include some chocolate in the dessert - since it is for Valentine's Day. I decided to go with a white chocolate glaze to add sweetness. The raspberry whipped cream filling is so light and airy but totally delicious with just the right amount of raspberry flavour. I love the white and pink colour combination - its perfect for Valentines Day!
White Chocolate Raspberry Cream Puffs
Makes: 18 Cream Puffs
Ingredients
1 c water
1/2 c butter, cut into cubes
1/2 tsp salt
1 tbsp sugar
1 c flour
4 eggs
1 c heavy cream
1-3 tbsp icing sugar, depending on sweetness level of raspberries
½ c raspberries, pureed
3/4 c white chocolate chips
sprinkles (optional)
Directions
Pre-heat oven to 425F. Line two baking sheets with parchment paper, set aside.
In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.
Transfer mixture to stand mixer fitted with paddle attachment. Mix over medium speed for 2-3 minutes, allowing mixture to cool slightly. Beat in eggs one at at time. The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency.
Transfer pastry to a piping back fitted with a large round tip (I used a coupler) and pipe 1 inch rounds, about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound.
Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 10 -15 minutes or until golden brown. Allow shells to cool completely before filling.
In a chilled bowl of a stand mixer, fitted with a whisk attachment, combine the whipping cream and icing sugar. Whip mixture on high speed for 3-5 minutes or until stiff peaks form. Fold in raspberry puree.
Fill a pipping bag fitted with a large round tip (I used Wilton 12) with your raspberry whipped cream filling. Poke your pipping tip into the bottom of a cooled cream puff shell. Pipe filling into bottom of each shell until filling starts to ooze out. Dipped filled cream puffs into white chocolate and top with sprinkles if desired.
