Raspberry and White Chocolate Cream Puffs

Ingredients:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, and salt.
Add the softened butter and mix until a shaggy dough forms.
Gradually add the milk, mixing until a smooth ball of dough is formed.
Knead the dough on a lightly floured surface for 2-3 minutes, until elastic.
Divide the dough into 12 equal pieces.
Roll each piece into a ball and then flatten it slightly into a disk shape.
Place the disks onto the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each puff.
Bake for 15-20 minutes, or until golden brown.

In a medium saucepan, combine raspberries and granulated sugar.
Cook over medium heat, stirring occasionally, until the mixture has thickened slightly, about 10-12 minutes.
Remove from heat and let cool to room temperature.
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
In a separate bowl, whisk together cornstarch and salt.
Add the softened butter and melted white chocolate to the cornstarch mixture, mixing until smooth.

Once the cream puffs are cool, use a pastry bag or a plastic bag with a corner cut off to pipe a small border around the top of each puff.
Spoon about 1 tablespoon (15g) of raspberry filling into each cream puff.
Drizzle a small amount of white chocolate mixture over the filling.

These cream puffs are best served on the day they're made, as the pastry will start to lose its crunch after a few hours.
You can make the pastry dough and filling ahead of time and store them in separate containers in the refrigerator for up to 24 hours.