White Chocolate Cream Puffs – Light and airy puffs are filled with homemade white chocolate pastry cream and finished with a dip in melted white chocolate.
With that in mind, I’ve got a yummy dessert that is elegant enough to serve at any New Year’s Eve party, but much easier to make than you’d think. But before I get to that, let me list out some yummy appetizers that you can also throw together for your party this year. Because as much as I love going straight for the dessert first, you can’t have a party without something savory too!
When planning out appetizers, you want to make sure to include something that’s easy to eat and also filling enough to keep people energized all night. Here are a few ideas for your menu:
- Mini Pesto Grilled Cheese – mini treats are always a hit at parties. And you can’t go wrong with cheese and pesto!
- Goat Cheese Stuffed Sweet Peppers – goat cheese never disappoints!!
- Tomato & Whipped Feta Crostini – this hearty crostini is so refreshing and so easy to make
- Pigs in Blanket Wreath – and finally, don’t forget to include some options with protein to keep bellies full!
Alright, now that you have your appetizers all planned out, let’s get to the dessert!
My mom always loved to serve mini desserts during the holidays – mini cheesecake bites, mini eclairs, and mini cream puffs. They came frozen from the grocery store so they were super easy for her to thaw and serve.
Those memories from my childhood inspired me to make my own mini desserts. Say hello to my White Chocolate Cream Puffs!
To make the cream puffs, there are two major steps: make the puffs and make the pastry cream. I recommend making the pastry cream first because it needs to be chilled for a few hours to help it thicken.
The pastry cream is basically a homemade pudding made with milk and egg yolks. It’s finished off with white chocolate to give it extra depth of flavor.
For the puffs, it’s much easier than any dough you’ve made in the past because…wait for it…there’s no yeast! The puffs get their height from lots of eggs.
Once you make the dough, you put it in a piping bag to help form perfect circles and then just bake until golden brown. See, how easy is that?!
After the puffs are made, they’re ready for filling and then a finish in some melted white chocolate.
To give you a little more confidence when making these cream puffs, here are some tips:
- When making the pastry cream, make sure you keep an eye on it – it will thicken pretty quickly so you’ll want to remove it from heat as soon at it does.
- The dough is made by adding eggs to a hot dough one at a time. Make sure to stir each egg vigorously into the dough to keep it from scrambling in the hot dough.
- To make the puffs easier to fill, I always punch an X into the bottom with a pairing knife. Then, I simply insert the piping bag into the X and fill the puff until full.
There you have it – the perfect dessert to serve at your New Year’s Eve Party next week. In fact, it’s great for any party you have in the New Year!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
White Chocolate Cream Puffs
For the white chocolate pastry cream:
- 2 cups whole milk
- 1/2 cup sugar divided
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 5 large egg yolks
- 4 tablespoons butter unsalted, cut into pats
- 6 ounces white chocolate chips
- 1 1/2 teaspoons pure vanilla extract
For the puffs:
- 1/2 cup butter unsalted, cut into pats
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 cup water
- 4 large eggs
- 1 cup flour
- egg wash (1 egg whisked with 1 teaspoon water)
- 6 ounces white chocolate chips
To make the white chocolate pastry cream:
- Start your cream puffs by making the pastry cream first so it has time to chill in the fridge. In a medium saucepan, add milk and 1/4 cup sugar and place over medium heat until steaming but not boiling. In a medium bowl, combine remaining 1/4 cup sugar, cornstarch, salt, and egg yolks by whisking together.
- Once milk is warm, ladle in a little milk into egg yolk mixture and stir together vigorously to combine. Ladle in a little more and repeat until all of milk is in egg yolk mixture. Pour mixture back into saucepan and place over medium heat. and whisk frequently.
- Once it reaches a boil, turn off heat and whisk quickly to help it thicken. Add butter and whisk until melted. Add white chocolate chips and whisk until melted. Place into medium bowl and add vanilla extract and whisk to combine. Cut a piece of plastic wrap and place directly onto pastry cream to help prevent a film from forming on top. Refrigerate until chilled, about 3-4 hours.
To make the puffs and assemble:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats. Set aside.
- In a medium saucepan, heat butter, sugar, salt, and water together over medium-high heat until it boils. Immediately add all of the flour and stir with a wooden spoon. Continue to stir over heat until a firm forms on the bottom of the pan. Remove from heat and transfer dough to a medium bowl to cool down for 3 minutes.
- Once slightly cooled, add 1 egg to dough and stir vigorously until combined into dough. Repeat with rest of eggs, one at a time.
- Transfer mixture to a large pastry bag fitted with a large piping tip. Pipe 1 1/2 inch rounds onto prepared baking sheets (about the size of a macaron). Make sure to space out about 2 inches apart. Dip your finger into water and smooth out the tops of each dollop of dough.
- Gently brush each dollop with egg wash. Bake puffs for 30 minutes until they've risen and turn golden brown on top. Once finished, remove from oven and let cool completely before filling.
- Once the puffs are cooled and the pastry creme is chilled, it's time to assemble! Place pastry cream in a pastry bag fitted with a small round tip. Using a pairing knife, cut an X into the bottom of the puff. Stuff the x with the tip of the pastry cream bag and squeeze the pastry cream into the puff until you feel that it's full. Repeat with the rest of the puffs.
- Once all puffs are filled, melt the 6 ounces of white chocolate chips in a small bowl by microwaving for 30 seconds. Stir and microwave another 30 seconds. Dip the tops of each puff into melted white chocolate and place on wire racks to let the chocolate harden. Serve immediately or within 24 hours.
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