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White Chocolate, Honey and Almond Cream Puffs

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 white chocolate and honey mousse are the perfect ending for a traditional feast. It’s so delicious and will make everyone around the table say WOW!

White Chocolate, Honey and Almond Cream Puffs

Photo: Natalie Levin



White Chocolate, Honey and Almond Cream Puffs

15-20 large cream puffs

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 white chocolate and honey 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

For decoration:
100 grams white chocolate
Some roasted coconut or almond chips

White Chocolate, Honey and Almond Cream Puffs

Photo: Natalie Levin

Preparation:

  1. Almond crumble: 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.
  3. Cream puffs: preheat oven to 180c degrees.
  4. In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
  5. Add flour and stir while cooking, until it turns into a lump of dough.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.
  11. White chocolate and honey mousse: in a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the liquid is absorbed.
  12. In a small pot, heat cream, honey, vanilla and salt to a boil.
  13. Add in the gelatin and mix well until it melts.
  14. Pour the cream mixture over the chopped chocolate, wait about a minute and whisk until you get a uniform ganache.
  15. Strain the ganache, transfer to a flat container and cool for 2-3 hours in the refrigerator or until it is completely cold.
  16. Transfer the cold ganache to a mixer bowl with a whipping hook and whip at high speed until a very stable mousse is obtained.
  17. Transfer the mousse to a piping bag fitted with a 2 cm serrated piping tip.
  18. Slice each cream puff into 2 pieces (like a sandwich).
  19. Generously drizzle the mousse on top of the bottom part of each cream puff and close with the top.
  20. Pipe a small mound of mousse also at the top of the puffs (Just over the crumble).
  21. Decoration: dissolve the white chocolate in the microwave or over double-boiler.
  22. Pour the chocolate on baking paper and level it to about 3-4 mm thick.
  23. Sprinkle with coconut or almond chips in a uniform layer.
  24. Cool for a few minutes in the refrigerator until the chocolate stabilizes but is still slightly soft.
  25. Cut out 3-4 cm circles and cool in the freezer for 1/2 hour until completely set.
  26. Garnish each cream puff with a small white chocolate circle on top.
White Chocolate, Honey and Almond Cream Puffs

Photo: Natalie Levin

Notes:

  • 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.
White Chocolate, Honey and Almond Cream Puffs

Photo: Natalie Levin

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