Raspberry & white chocolate cheesecake puffs
I reckon that choux pastry gets a bad rap. People think that it’s super-hard to make when the truth is it’s really not and it’s no more temperamental than any other sort of pastry. You simply need a decent a pair of biceps for all the beating and to be able to recognise when the dough reaches the correct consistency, which is soft but not sloppy.
No-bake cheesecake mixture is a brilliant thing to fill these with – it’s a bit more sturdy than just plain whipped cream. Normally I avoid icing like the plague as I find it far too sweet but using sharp raspberry puree in it really takes away the sickly edge and makes these choux puffs wonderfully fruity.
75g plain flour
filling & icing
100g raspberries, sieved & seeds discarded
200g cream cheese, room temperature
100g white chocolate, melted and cooled
100ml double cream
225g icing sugar
Pre-heat the oven to 200°c and line a large baking tray with parchment or a silicone mat.
Put the butter and water in a medium saucepan and bring it to boil before removing the pan from the heat. Add the flour to the pan, all in one go. Vigorously beat it with a wooden spoon until you end up with a ball of dough that has pulled away from the sides of the pan. Lightly beat the eggs. Add about a third of the egg to the pan and beat it in really well. Once it has been completely absorbed add another third and beat it again. After the third and final addition of egg, the dough should become soft, smooth and glossy. Only add enough of the egg to reach the soft glossy stage, you don’t want it to be sloppy.
Use a couple of teaspoons to drop blobs of the dough onto the prepared baking tray. If you need to smooth off any edges or pointy bits then just dip your finger in a little water first.
Bake the choux pastry for 25 minutes, until they are golden brown, then turn off the oven and open the door a bit, leave them in the oven for a further 10 minutes to dry out a little.
Once they are done you can transfer them to a wire rack to cool. It’s a good idea to poke a little steam hole in them, somewhere discreet, to prevent them from becoming soggy. You can use this later when you fill them.
Make the filling by whipping the cream until it holds a soft peak. Beat the cream cheese with the melted white chocolate until they are well combined and then fold in the cream. Add 25g of the icing sugar to the raspberry puree and then stir a couple of tablespoons of the puree into the cream mixture. Transfer the filling to a piping bag fitted with a round tip and then carefully pipe the filling into the cooled crisp choux buns.
Mix the remaining icing sugar into the rest of the raspberry puree to create thick, smooth icing. Dip the tops of the choux puffs into the icing and decorate with sprinkles if you like before popping the choux puffs in the fridge so that the icing sets and the filling can firm up a little.