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Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel

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

Photo: Natalie Levin



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Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel

Servings 15 large cream pufs
Author נטלי

Ingredients

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

For decoration:

  • 100 grams white chocolate
  • Some roasted coconut or almond chips

Instructions

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.

Recipe 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.
Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel

Photo: Natalie Levin

Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel

Photo: Natalie Levin

Cream Puffs filled with Honey White Chocolate Mousse and Almond Streusel

Photo: Natalie Levin

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