This is a delectable white chocolate dessert with raspberries.
Ingredients
Before you start...
There is raw egg in the mousse which may not be suitable for the elderly and pregnant women.
For the choux pastry:
- 150 ml5¼ fl oz cold water
- 50 g1¾ oz butter, cut into small pieces
- 60 g2 oz strong plain flour
- 1 tsp caster sugar
- 2 eggs, well beaten
For the white chocolate mousse:
- 300 g10½ oz white chocolate
- Seeds from half a vanilla pod
- 2 large egg whites
- 200 ml7 fl oz crème fraiche
For the white chocolate ganache:
- 115 g4 oz white chocolate
- 90 ml3¼ fl oz double cream
To assemble the choux ring you will also need:
- 250 g8¾ oz fresh raspberries (blackberries also work well)
- Grated white chocolate to decorate
Method: How to make White chocolate choux pastry ring with raspberries
Preheat the oven to 180C.
Put the water and butter into a medium sized saucepan and put to one side as you weigh out the flour.
Sieve the flour and sugar onto a sheet of greaseproof paper.
Grease 2 baking sheets with butter.
Heat the butter and water in the saucepan, stirring with a wooden spoon. Once the water comes to the boil and the butter has melted, turn off the heat.
"Shoot" the flour and sugar into the mixture immediately and beat until you have a ball of paste.
Gradually beat in the eggs until the mixture is smooth and glossy.
Run the baking sheets under cold water for a few seconds and "tap" to remove excess water.
On one sheet either pipe or spoon out 8 small balls of choux paste.
Bake for 10 minutes then increase the oven temperature to 200C and bake for a further 10-15 minutes until golden brown. Immediately after you have removed them from the oven, pierce the sides to release the steam and then cool on a wire rack.
Whilst the mini choux pastries are baking, make the choux ring on the other baking sheet. Either spoon or pipe a circle with the remaining choux paste, ensuring you have a decent sized hole in the centre.
Once the mini choux pastries have baked, reduce the oven temperature again to 180C and wait a few minutes. Bake the ring at 180C for 10 minutes then increase the temperature to 200C and bake for a further 20 minutes, until the pastry is crisp. As soon as you remove it from the oven, cut in half and leave to cool on a wire rack.
To make the white chocolate mousse:
Melt the chocolate in a bain-marie. Once melted, remove from the heat and stir in the vanilla seeds.
In a separate bowl, whisk the egg whites to stiff peaks.
Fold the melted chocolate into the crème fraiche using a spatula.
Fold in the whipped egg whites using a metal spoon. Refrigerate to firm up a little, until ready for use.
To make the white chocolate ganache:
Break the white chocolate into small pieces.
Put the double cream into a small saucepan and bring to the boil.
Once the cream has boiled, turn off the heat and add the white chocolate. Stir until the chocolate has melted. Set aside and leave to cool and firm up a little.
Assembly:
Begin with the mini profiteroles by either piping or spooning some chocolate mousse into each pastry then add a raspberry. Finish with some white chocolate ganache and set aside.
Put the base of the choux ring onto the serving dish. Spoon the remaining white chocolate mousse onto the base. Scatter a handful of raspberries on top.
Put on the top part of the choux ring. Spoon the remaining white chocolate ganache evenly over the ring.
"Stick" the 8 mini profiteroles on top of the ganache, evenly distributed around the top of the ring. Fill the hole in the centre of the ring with the rest of the raspberries.
Finish with a sprinkling of grated white chocolate.
