Caramelized White Chocolate Choux Puffs

Photography by Mark Weinberg/ Recipe Development and Food Styling by Jesse Szewczyk/ Styling by Erin Jeanne McDowell

This recipe by Jesse Szewczyk uses the same technique as choux au craquelin, the adorable cream puffs topped with crunchy sugar. The crackled topping accentuates the thick layer of silky Whipped Caramelized White Chocolate Ganache perfectly. Pastry can be complicated, but these are relatively easy and all of the steps are fairly forgiving. (If you’ve made pâte à choux and sugar cookie dough before, this will be a breeze.) Find more recipes with caramelized white chocolate in our 2018 November/December issue!

5.0 from 1 reviews
Caramelized White Chocolate Choux Puffs
 
Makes about 24
Ingredients
  • 1 cup (227 grams) unsalted butter, softened and divided
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2¼ cups (281 grams) all-purpose flour, divided
  • 1 cup (240 grams) water
  • 1 teaspoon (4 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • 4 large eggs (200 grams)
  • ½ recipe Whipped Caramelized White Chocolate Ganache (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (113.5 grams) butter and brown sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 1 cup (125 grams) flour, beating until smooth, about 2 minutes. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 375°F (190°C). Line 2 sheet trays with parchment paper. Using a 1½-inch round cutter, trace 24 circles onto parchment; turn parchment over.
  3. In a small saucepan, bring 1 cup (240 grams) water, granulated sugar, salt, and remaining ½ cup (113.5 grams) butter to a boil over medium heat. Add remaining 1¼ cups (156 grams) flour, and stir with a wooden spoon until completely homogenous. Cook, stirring constantly, until a thin film coats bottom of pan, about 3 minutes.
  4. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until slightly cooled, about 2 minutes. Add eggs, one at a time, beating well after each addition. Transfer batter to a piping bag fitted with a straight tip. With a ½-inch distance between piping tip and parchment, pipe batter onto drawn circles on prepared pans, smoothing tops with a wet finger.
  5. Between 2 sheets of parchment paper, roll dough to ¼-inch thickness. Using a 1½-inch round cutter, cut 24 rounds from dough, and place on top of piped batter circles.
  6. Bake until puffed and golden, 30 to 35 minutes. Let cool completely. Cut puffs in half horizontally. Using a pastry bag fitted with a star tip, fill each puff with Whipped Caramelized White Chocolate Ganache. Serve immediately, or store in an airtight container at room temperature for up to 2 days. (Do not refrigerate after assembling. The whipped filling will set and become too firm.)
Notes
You can make the puffs (unfilled) up to 3 days in advance and leave them at room temperature. When ready to assemble, bake them at 375°F (190°C) for about 5 minutes to crisp them back up.

5.0 from 1 reviews
Whipped Caramelized White Chocolate Ganache
 
Makes about 4 cups
Ingredients
  • 16 ounces (455 grams) Caramelized White Chocolate (recipe on page 65), chopped
  • 1½ cups (360 grams) heavy whipping cream
  • 1 cup (227 grams) unsalted butter, cubed
  • 1 tablespoon (13 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. Place Caramelized White Chocolate in a large heatproof bowl. Set aside.
  2. In a small saucepan, bring cream and all remaining ingredients to a simmer over medium heat. Pour hot cream mixture over Caramelized White Chocolate; stir until melted. Freeze for 1 hour.
  3. Transfer cooled mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat at high speed until light and fluffy, 30 seconds to 1 minute. Use immediately.
Notes
If your chocolate breaks while whipping it, just melt 3 tablespoons ganache in the microwave, and slowly add it back in while whipping. This
can happen if it has chilled for too long, but it’s easily fixed.

 

1 COMMENT

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.