Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel

Almond crumble:

1. In a food processor with a steel blade put butter, sugar, salt, almonds and flour and blend together until you receive large chunks of dough.
2. Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.

Cream puffs:

1. Preheat oven to 180c degrees.
2. In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
3. Add flour and stir while cooking, until it turns into a lump of dough.
4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
6. Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 5-6 cm in diameter). It’s important to leave some space between the cream puffs.
7. Remove the crumble layer from the freezer and cut out about 6-7 cm circles. Place a round piece of crumble over each cream puff and flatten a bit.
8. Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.

Honey white chocolate mousse:

1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the liquid is absorbed.
2. In a small pot, heat cream, honey, vanilla and salt to a boil.
3. Add in the gelatin and mix well until it melts.
4. Pour the cream mixture over the chopped chocolate, wait about a minute and whisk until you get a uniform ganache.
5. Strain the ganache, transfer to a flat container and cool for 2-3 hours in the refrigerator or until it is completely cold.
6. Transfer the cold ganache to a mixer bowl with a whipping hook and whip at high speed until a very stable mousse is obtained.
7. Transfer the mousse to a piping bag fitted with a 2 cm serrated piping tip.
8. Slice each cream puff into 2 pieces (like a sandwich).
9. Generously drizzle the mousse on top of the bottom part of each cream puff and close with the top.
10. Pipe a small mound of mousse also at the top of the puffs (Just over the crumble).

Decoration:

1. Dissolve the white chocolate in the microwave or over double-boiler.
2. Pour the chocolate on baking paper and level it to about 3-4 mm thick.
3. Sprinkle with coconut or almond chips in a uniform layer.
4. Cool for a few minutes in the refrigerator until the chocolate stabilizes but is still slightly soft.
5. Cut out 3-4 cm circles and cool in the freezer for 1/2 hour until completely set.
6. Garnish each cream puff with a small white chocolate circle on top.