Recipe: White Chocolate Cream Puffs with Tahini Caramel

Preheat oven to 220C, arranging 2 racks evenly or 1 rack in the middle dependant on the size of your oven. Lightly grease 2 baking sheets with unsalted butter then lightly dust with plain flour, tapping out the excess. Using a 50mm round cookie/biscuit cutter, press 8 equally spaced circles into the flour coating each baking sheet (16 circles in total). These circles will act as guides to pipe the choux dough. Fit a large piping bag with a round 11mm piping nozzle.

To make the choux pastry:

Over medium heat, bring milk, water, butter, sugar and salt to a gentle boil in a medium saucepan, stirring occasionally with a wooden spoon. Working quickly, lower heat to medium-low and dump the flour into the hot milk mixture, mixing constantly for about 1-2 mins to beat the lumpy batter into a drier, smooth dough. Continue to beat and cook for another minute. When ready, the dough will look slightly shiny and come away from the sides of the pan leaving a thin coating of cooked flour. 

Transfer to a stand mixer with a paddle attachment. Mix the hot dough on low speed for 1 minute to release steam and cool slightly. Add eggs 1 at a time, mixing thoroughly between each to fully incorporate into the dough. Dough should be smooth and glossy, with a thick dropping consistency. Test consistency by detaching the paddle and lifting out of the dough. The dough will drop from the paddle and leave a v-shaped ‘tail’ holding onto the bottom. You’re looking for a very soft dough that’s pipeable but will still hold its shape.

In a separate small bowl, whisk 1 egg and 1 tbsp of water together to make egg wash. Transfer choux dough into prepared piping bag and pipe rounds on the prepared baking sheets, using the circles made in the flour as guides. With a soft brush, gently paint the top of each round with egg wash. Sprinkle sesame seeds on top of each round. Place the baking sheets in the oven, turn the oven off completely and set a timer for 10 mins. After the first 10 mins, turn the oven back on to 180C and bake for another 10 mins. At this point the choux will have puffed up and begin to colour. Rotate the baking sheets to ensure even cooking and bake for a further 10 mins. Remove baking sheets from oven - the choux puffs should be a deep golden brown and the sesame seeds will have toasted – and, using the tip of a sharp knife, cut a small slit in the bottom of each puff to release steam and prevent them from collapsing. Leave to cool on a wire rack.

To make the white chocolate cream:

Place white chocolate and 250ml of cream in a heat proof bowl and melt together using a double-boiler or microwave, then leave to cool to room temperature. Meanwhile, in a stand mixer fitted with a whisk attachment, on medium-high speed whip remaining cream to medium-firm peaks. Add the cooled chocolate and cream mixture and whisk until combined. Prepare another large piping bag with an 11mm star nozzle. Transfer white chocolate cream into the piping bag and chill until needed.

To make the tahini caramel:

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the muscovado sugar, cream and salt, stirring well. Bring to a gentle boil, stirring occasionally, and cook for 3-4 minutes. Remove pan from heat and stir in the tahini until combined. Transfer the caramel to a bowl and cool to room temperature. The sauce will thicken as it cools. Try not to eat it all before you're ready to assemble!

To assemble cream puffs:

Using a serrated knife, carefully slice the top third off each choux puff – the puffs should be hollow and completely cool. Take the prepared white chocolate cream and pipe into the hollow of each puff, stopping when the filling reaches the top of the opening. Pipe a ring of cream on top - this will act as a dam for the caramel. Take a teaspoon of the cooled tahini caramel, filling the centre of the cream ring (drizzle a little over the edges if you dare!), then place the choux pastry tops on the cream. Repeat with all puffs and serve immediately.