Cream Puffs Filled With White Chocolate Mousse

1. 1

   Preheat oven to 180u00b0C (approximately 350u00b0F). Line a baking sheet with parchment paper or a silicone mat.

2. 2

   For the filling: Whisk white chocolate mousse powder with the cream and combine thoroughly. Meanwhile, soak the gelatin in a little water, drain and heat in the microwave to dissolve.

3. 3

   Add gelatin to the mousse mixture until combined.

4. 4

   Place mousse mixture in the refrigerator to chill.

5. 5

   For the dough: Pour the water, butter, salt and sugar in the Bimby cup. Set for 5 minutes at 100u00b0C (approximately 212u00b0F) at speed 1.

6. 6

   Add the flour all at once and set for 15 seconds at speed 5.

7. 7

   Remove dough from the cup and let cool for 15-20 minutes.

8. 8

   Beat the eggs separately. With the Bimby running at speed 4, slowly add the eggs through the feed tube into the dough. Place the dough in a pastry bag and cool.

9. 9

   Pipe small mounds of the dough on the prepared baking sheet. Reduce the oven temperature to 160u00b0C (approximately 325u00b0F).

10. 10

    Bake for 35-40 minutes or until golden brown.

11. 11

    Once cooled, cut in half and fill with the chilled mousse.

* Per serving · 4 servings · Values may vary.

No additional tips available.