White Chocolate Choux Volcanoes (Print Version)

Light choux puffs with creamy ganache and dramatic hot white chocolate sauce for a stunning dessert experience.

# Ingredients:

→ Choux Pastry

01 - 120 ml water
02 - 120 ml whole milk
03 - 115 g unsalted butter, cut into pieces
04 - 1/4 teaspoon fine salt
05 - 125 g all-purpose flour
06 - 4 large eggs

→ Whipped White Chocolate Ganache Filling

07 - 225 g high-quality white chocolate, finely chopped
08 - 160 ml heavy cream
09 - 80 ml heavy cream
10 - 1/2 teaspoon vanilla extract
11 - Pinch of salt

→ Hot White Chocolate Lava Sauce

12 - 170 g white chocolate, finely chopped
13 - 120 ml heavy cream

# Steps to Follow:

01 - Preheat oven to 200°C. Line a baking sheet with parchment paper. In a saucepan, combine water, milk, butter, and salt and bring to a simmer over medium heat.
02 - Add flour all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides, about 2 minutes. Remove from heat and let cool for 5 minutes.
03 - Add eggs one at a time, beating well after each until mixture is smooth, glossy, and thick (it should fall slowly from the spoon). Transfer dough to a piping bag fitted with a large round tip and pipe 8 mounds, about 5 cm wide, onto the baking sheet, well spaced.
04 - Bake for 20 minutes at 200°C, then reduce oven to 175°C and bake for another 15 minutes, until golden brown and well puffed. Remove and cool completely on a wire rack.
05 - Place chopped white chocolate in a heatproof bowl. Heat 160 ml cream in a saucepan until just simmering; pour over chocolate. Let stand 2 minutes, then stir until smooth. Stir in vanilla and a pinch of salt. Cover and refrigerate at least 2 hours until well chilled.
06 - Once cold, add 80 ml remaining cream to the ganache. Whip with an electric mixer until light, fluffy, and soft peaks form.
07 - Place chopped white chocolate in a small bowl. Heat 120 ml cream in a small saucepan until just simmering; pour over chocolate. Let sit 1 minute, then stir until smooth and glossy. Keep warm until serving.
08 - Slice the top third off each cooled choux puff. Pipe or spoon whipped ganache generously into the base of each puff. Replace the tops.
09 - To serve, place each filled puff on a plate. Pour hot white chocolate sauce over the top at the table to create the molten lava effect.

# Additional Notes:

01 - For an added flair, pour the hot chocolate sauce in front of guests for dramatic presentation.
02 - A hint of orange zest added to the ganache imparts a bright, fruity note.
03 - For a flavor variation, substitute dark or milk chocolate for the sauce.
04 - Enjoy with Champagne or a sweet dessert wine for a decadent pairing.

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