THICK WHITE CHOCOLATE GANACHE 1/2 cup cream 1 cup white chocolate chips Place the cream in a small saucepan. Place over a medium-low heat, stirring occasionally, until bubbles begin to form around the edges. Remove from heat. Add the chocolate chips, Sit on the benchtop until cool enough to refrigerate. Refrigerate for an hour. Beat the ganache mixture with electric beaters, for 1-2 minutes, until thick and creamy. Pipe onto your cake or dessert as desired.
Raspberry, white chocolate & pistachio profiteroles
For the choux pastry 100g plain flour 50g butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping 200g fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon juice 200ml double cream 150g white chocolate 50g shelled pistachios, fairly finely chopped