Caramelized White Chocolate Choux Puffs
Makes about 24
  • 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)
  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.)
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.
Recipe by Bake from Scratch at