Pain au chocolat blanc with raspberries and cream cheese
Pull out all the stops with homemade pastries full of white chocolate, fresh raspberries and cream cheese.
Equipment and preparation: for this recipe you will need a piping bag fitted with 7mm plain nozzle and a freestanding mixer with a dough hook attachment.
For the dough
- 125ml/4fl oz full-fat milk
- 500g/1lb 2oz strong white flour
- 2 tsp fast-action yeast
- 80g/3oz caster sugar
- 2 medium free-range eggs
- 2 tsp fine sea salt
- 250g unsalted butter, chilled, in a block