Imagine biting into a cloud-like pastry filled with luxurious white chocolate cream, so decadent it practically melts in your mouth. These Frozen White Chocolate Cream Puffs are not just a dessert; they're a culinary masterpiece that transforms an elegant French classic into a cool, irresistible treat. Perfect for impressing guests or satisfying your most intense sweet tooth, this recipe combines the delicate art of choux pastry with the rich, creamy indulgence of white chocolate - creating a dessert that's both sophisticated and utterly delicious.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 24 cream puffs
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove from heat and quickly stir in the flour all at once, mixing vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a crisp exterior.
- Transfer the dough to a mixing bowl and let cool for 5 minutes. Then beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Pipe or spoon the choux pastry onto prepared baking sheets, creating
- 5-inch mounds spaced 2 inches apart.
- Bake for 15-20 minutes until puffs are golden brown and puffy. Allow to cool completely on a wire rack.
- For the white chocolate cream filling, melt white chocolate in a double boiler or microwave, stirring until smooth. Let cool to room temperature.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold the cooled melted white chocolate into the whipped cream gently but thoroughly.
- Cut cream puffs in half horizontally and pipe the white chocolate cream into each puff.
- Place filled cream puffs on a baking sheet and freeze for 2 hours until firm.
- Before serving, let frozen cream puffs sit at room temperature for 10-15 minutes to soften slightly.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistency.
- When adding eggs to the choux pastry, add them one at a time and mix thoroughly to prevent a lumpy texture.
- Use a piping bag for uniform cream puff sizes and a more professional appearance.
- Make sure your white chocolate is completely cooled before folding into whipped cream to prevent deflation.
- For extra elegance, dust the frozen cream puffs with powdered sugar or drizzle with melted white chocolate before serving.
- Store any leftovers in an airtight container in the freezer for up to a week.
- Allow frozen cream puffs to sit at room temperature for 10-15 minutes before serving for the perfect texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 85mg
