Chou Glacé, Sorbet Framboise, Chocolat Blanc, Crème Anglaise Recipe
Indulge in our exquisite chou glacé, a delicate cream puff filled with velvety raspberry sorbet that bursts with vibrant flavor. Topped with a silky white chocolate glaze and drizzled with rich crème anglaise, this dessert is a heavenly balance of sweetness and tartness, perfect for a refreshing finish to your meal.
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Ingredients
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Chou Glacé
Raspberry Sorbet
White Chocolate Sauce
Crème Anglaise
Method
Chou Glacé
- 1
Prepare the Choux Pastry
Preheat the oven to 400°F (200°C). In a saucepan, bring 1 cup of water and 1/2 cup of butter to a boil. Stir in 1 cup of flour and cook until the mixture forms a ball. Remove from heat and let cool slightly. Add 4 eggs one at a time, mixing well after each addition. Pipe small mounds onto a baking sheet and bake for 20-25 minutes until golden brown. Let cool.
- 2
Fill the Choux
Whip the cream with powdered sugar and vanilla extract until soft peaks form. Fill the cooled choux pastry with the whipped cream using a piping bag.
Raspberry Sorbet
- 3
Make the Sorbet
Blend fresh raspberries, sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve to remove seeds. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
White Chocolate Sauce
- 4
Prepare the Sauce
Chop the white chocolate and place it in a bowl. Heat the heavy cream in a saucepan until just simmering, then pour over the chocolate. Let sit for a minute before stirring until smooth.
Crème Anglaise
- 5
Make the Crème Anglaise
In a saucepan, heat the milk with the split vanilla bean until just simmering. In a bowl, whisk the egg yolks and sugar until pale. Slowly pour the hot milk into the yolk mixture, whisking continuously. Return to the saucepan and cook over low heat until thickened. Strain and cool.