White Chocolate Choux Volcanoes

These White Chocolate Choux Volcanoes are a dramatic dessert designed to wow any crowd Each delicate choux puff hides a cloud of whipped white chocolate ganache inside and is crowned with a warm white chocolate sauce that spills down the sides giving a stunning molten lava effect Perfect for special celebrations or any time you want to make dessert feel magical

I first made these for a birthday party and the lava reveal made everyone gasp with delight It has become my go to showstopper for holiday dinners and dinner parties

Ingredients

• All purpose flour: Adds structure to the pastry Use fresh flour for best results
• Whole milk and water: Ensure tender puffs with a light interior Whole milk gives a richer flavor
• Unsalted butter: Gives rich taste and a delicate crumb Choose good quality butter for best flavor
• Eggs: Create lift and that signature hollow choux center Use large eggs at room temperature
• Fine salt: Balances sweetness and enhances flavor in both pastry and ganache Opt for pure sea salt
• High quality white chocolate: Key for both the ganache and sauce Look for couverture or a bar with cocoa butter as the first ingredient
• Heavy cream: Used in both the ganache and sauce Look for cream with at least 36 percent milk fat
• Vanilla extract: Deepens and rounds out the ganache flavor Use pure extract for best taste
• Orange zest: Optional but adds brightness to the ganache Choose unwaxed oranges and zest just before using

Step by Step Instructions

Make the Choux Pastry:

Combine water whole milk butter and fine salt in a saucepan Warm over medium heat to just a simmer allowing the butter to fully melt Stir gently so nothing scorches

Add Flour and Mix to Dough:

Once simmering dump in the flour all at once Stir vigorously using a wooden spoon Keep mixing until the mixture gathers into a ball and pulls cleanly away from the pan sides This should take about two minutes

Cool the Dough:

Remove from heat and spread dough in the pan to cool for five minutes Cooling prevents the eggs from scrambling when you add them

Incorporate Eggs:

Add one egg at a time to the slightly cooled dough Beat thoroughly after each addition The dough should become smooth thick and glossy It should drop in a thick ribbon from the spoon but not runny

Pipe and Bake:

Transfer dough to a piping bag with a large round tip Pipe even mounds approximately two inches wide onto a parchment lined baking sheet Leave space between each one

Bake the Choux:

Set in a preheated oven at four hundred degrees Fahrenheit Bake for twenty minutes then reduce temp to three hundred fifty degrees Fahrenheit and continue baking for another fifteen minutes They should be deeply golden and well puffed Remove and cool completely on a wire rack

Prepare the Ganache:

Place chopped white chocolate in a heatproof bowl Heat two thirds cup of heavy cream until just simmering Pour cream over the chocolate Let stand for two minutes then stir until perfectly smooth and melted

Chill the Ganache:

Stir in vanilla extract and a pinch of salt Cover and refrigerate until very cold about two hours Do not skip this step or the ganache will not whip properly

Whip to Soft Peaks:

Once ganache is fully chilled add the remaining cream Beat with an electric mixer until soft peaks form This should be light fluffy and able to hold its shape

Prepare the Lava Sauce:

Prepare the white chocolate lava by heating heavy cream until just below a boil Pour over chopped chocolate Let stand one minute then stir gently until glossy and fluid Keep the sauce warm for pouring

Fill and Assemble:

Slice the tops off each choux puff Pipe or spoon in generous amounts of whipped ganache Replace the tops so each one looks like a little volcano

Lava Flow Finish:

Plate each volcano and right before serving pour the hot white chocolate sauce over the top at the table For extra drama pour slowly and let the sauce run down the sides in rivulets

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Watching the ganache transform from glossy to fluffy is always my favorite moment It reminds me of making holiday desserts with my grandmother who always insisted on using both milk and butter for the most tender choux

Storage Tips

Store unfilled choux pastry shells in an airtight container at room temperature for up to one day or freeze for longer storage Once filled serve immediately or within four hours for best texture The ganache and lava sauce can both be made up to two days in advance and kept chilled Assemble just before serving to keep everything crisp

Ingredient Substitutions

You can swap the white chocolate for milk or dark chocolate in the ganache or sauce for a richer flavor Twist in orange or lemon zest for a citrus note Dairy free versions of cream and butter with high quality vegan white chocolate will also work but the flavor changes

Serving Suggestions

Serve these with sparkling wine or a sweet dessert wine Fresh berries on the side make a beautiful contrast and a little sprinkle of toasted nuts gives a crunch If you want a more playful twist try adding edible glitter to the hot sauce for an extra magical reveal

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French Choux and Its Legacy

Choux pastry is one of the oldest and most iconic French bakery recipes Its origins date back to the sixteenth century and it serves as the base for éclairs profiteroles and more This version turns tradition into pure spectacle with its hot lava sauce ideal for anyone who likes to combine drama with classic technique

Recipe FAQs

→ How do I ensure my choux pastry puffs rise properly?

Use fresh eggs and keep the dough moist. Bake initially at high heat for steam, then lower to finish for crispness.

→ Can I prepare the white chocolate ganache ahead?

Yes, chill the ganache for at least two hours or overnight, then whip just before assembling the puffs.

→ How do I achieve the dramatic 'lava flow' effect?

Pour the hot white chocolate sauce over the assembled puffs at the table for maximum impact.

→ Are there flavor variations for the filling or sauce?

Try adding orange zest to the ganache or swap in dark or milk chocolate for the sauce for a twist.

→ What should I serve with these choux volcanoes?

Pair with Champagne or a sweet dessert wine to complement the rich white chocolate flavors.