Lemon & Passionfruit Streusel Choux
Makes: approximately 20 choux buns
Ingredients:
CHOUX PASTE
200g milk
200g water
1g salt
300g unsalted butter
380g plain flour
650g egg
LEMON & PASSIONFRUIT SILK CREME
400g cream
200g sour cream
350g Barker’s Professional Lemon & Passionfruit Fruit Silk
Method:
CHOUX PASTE
Bring the milk, water, butter and salt to the boil
Add the sieved flour and cook out to form a roux
Remove from the heat and place into a beater to cool to blood temperature
Add the eggs gradually
Bake at 165oC for approximately 30-40 minuets
LEMON & PASSIONFRUIT SILK CREME
Whisk the cream to soft peak and then pipe the Barker’s Professional Lemon & Passionfruit Fruit Silk blend through the sour cream
ASSEMBLY:
Pipe the Barker’s Professional Lemon & Passionfruit Fruit Silk into the base of the streusel choux
Decorate as desired