White Chocolate Choux Puffs with Chocolate Honey Glaze
Search results for White Chocolate Choux Puffs with Chocolate Honey Glaze
Ingredients
What you need
125g CADBURY Baking Dark Chocolate Melts
60g unsalted butter
¼ cup cream
2 tablespoons honey
1¼ cups cream, extra
¼ cup icing sugar
1 teaspoon vanilla
125g CADBURY Baking White Chocolate Melts, melted and cooled slightly
12 large (or 24 small) choux puffs
Raspberries, for serving
125g CADBURY Baking Dark Chocolate Melts
60g unsalted butter
¼ cup cream
2 tablespoons honey
1¼ cups cream, extra
¼ cup icing sugar
1 teaspoon vanilla
125g CADBURY Baking White Chocolate Melts, melted and cooled slightly
12 large (or 24 small) choux puffs
Raspberries, for serving
White Chocolate Choux Puffs with Chocolate Honey Glaze
Search results for White Chocolate Choux Puffs with Chocolate Honey GlazeIngredients
What you need
125g CADBURY Baking Dark Chocolate Melts
60g unsalted butter
¼ cup cream
2 tablespoons honey
1¼ cups cream, extra
¼ cup icing sugar
1 teaspoon vanilla
125g CADBURY Baking White Chocolate Melts, melted and cooled slightly
12 large (or 24 small) choux puffs
Raspberries, for serving
125g CADBURY Baking Dark Chocolate Melts
60g unsalted butter
¼ cup cream
2 tablespoons honey
1¼ cups cream, extra
¼ cup icing sugar
1 teaspoon vanilla
125g CADBURY Baking White Chocolate Melts, melted and cooled slightly
12 large (or 24 small) choux puffs
Raspberries, for serving
These lovely choux puffs can be served as a dessert or piled high for a fabulous celebration cake! They are light, yet rich and decadent with the white chocolate cream and the glossiest chocolate glaze!
Method
1. COMBINE the dark chocolate, butter, cream and honey in a saucepan. Stir over a low heat until the chocolate is melted. Set aside to cool slightly.
2. USE a 1cm plain tip piping nozzle to gently make a small hole in the base of each choux puff.
3. WHIP together the cream, icing sugar and vanilla until soft peaks form. Gently fold through the white chocolate.Transfer mixture to a piping bag with a 1 cm plain tip and pipe in white chocolate cream.
4. ARRANGE the filled puffs on serving plates with raspberries, drizzle liberally with the Chocolate Honey Glaze. Serve immediately.
TIP: The white chocolate solidifies when added to the cold cream creating a lovely texture when the cream puffs are eaten.
Choux puffs are readily available in different sizes at most supermarkets and specialty deli’s.
2. USE a 1cm plain tip piping nozzle to gently make a small hole in the base of each choux puff.
3. WHIP together the cream, icing sugar and vanilla until soft peaks form. Gently fold through the white chocolate.Transfer mixture to a piping bag with a 1 cm plain tip and pipe in white chocolate cream.
4. ARRANGE the filled puffs on serving plates with raspberries, drizzle liberally with the Chocolate Honey Glaze. Serve immediately.
TIP: The white chocolate solidifies when added to the cold cream creating a lovely texture when the cream puffs are eaten.
Choux puffs are readily available in different sizes at most supermarkets and specialty deli’s.
