Rosh Hashana is coming and there are tons of new recipes all over the web. Personally, I prefer making traditional cakes and desserts, because classics always win, but sometimes it’s nice to be a little more creative and make something special – just like these cream puffs.
Golden cream puffs topped with crunchy almond crumble filled with honey white chocolate mousse are the perfect ending for a traditional feast. It’s so delicious and will make everyone around the table say WOW!
Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel
Servings 15 large cream pufs
For the almond crumble:
- 50 grams cold butter cut into cubes
- 50 grams light brown sugar
- Pinch of salt
- 70 grams whole natural almonds
- 50 grams all-purpose flour
For the cream puffs:
- 240 ml. milk
- Pinch of salt
- 5 grams sugar
- 100 grams butter
- 150 grams flour
- 3-4 large eggs beaten
For honey white chocolate mousse:
- 4 grams gelatin
- 20 ml. water
- 500 ml. whipping cream
- 80 grams honey
- 2 tsp. vanilla extract
- Pinch of salt
- 150 grams white chocolate chopped
- 100 grams white chocolate
- Some roasted coconut or almond chips
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.
Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.
Preheat oven to 180c degrees.
In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
Add flour and stir while cooking, until it turns into a lump of dough.
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.
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.
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.
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.
Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.
Honey white chocolate mousse:
In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the liquid is absorbed.
In a small pot, heat cream, honey, vanilla and salt to a boil.
Add in the gelatin and mix well until it melts.
Pour the cream mixture over the chopped chocolate, wait about a minute and whisk until you get a uniform ganache.
Strain the ganache, transfer to a flat container and cool for 2-3 hours in the refrigerator or until it is completely cold.
Transfer the cold ganache to a mixer bowl with a whipping hook and whip at high speed until a very stable mousse is obtained.
Transfer the mousse to a piping bag fitted with a 2 cm serrated piping tip.
Slice each cream puff into 2 pieces (like a sandwich).
Generously drizzle the mousse on top of the bottom part of each cream puff and close with the top.
Pipe a small mound of mousse also at the top of the puffs (Just over the crumble).
Dissolve the white chocolate in the microwave or over double-boiler.
Pour the chocolate on baking paper and level it to about 3-4 mm thick.
Sprinkle with coconut or almond chips in a uniform layer.
Cool for a few minutes in the refrigerator until the chocolate stabilizes but is still slightly soft.
Cut out 3-4 cm circles and cool in the freezer for 1/2 hour until completely set.
Garnish each cream puff with a small white chocolate circle on top.
- The puffs are at their best on the day of preparation, but can be kept in a closed container in the refrigerator for up to a week.
- Instead of almonds you can use any type of nuts that you like in the same amount.
- Instead of honey, you can use Maple or date syrup in the same amount.