Sable Rose Choux Puff

Everyday Gourmet
Cook time 8 hours

Ingredients

Choux Pastry
125g Water
125g Milk
112g Unsalted Butter
5g Salt
238g    Flour
250 – 275g Eggs (approx 5)

Sable
100g Brown Sugar
100g Plain Flour
85g Unsalted Butter
Pink Colouring as required

Vanilla Rose Cream
4g Gold Gelatine Leaves
510g Full Cream Milk
2 Vanilla Beans, cut and scraped
60g Egg Yolks
100g Caster Sugar
30g Custard Powder (or Corn Flour)
160g Unsalted Butter, diced
30g Rose Paste or 8g Rose Water

330g Fresh Strawberries, sliced

Sable Rose Choux Puff

Method

Sable
Mix all the ingredients together to create a dough, ensuring that you do not over mix. Cover and place in the fridge until required. Roll the dough out to 3mm thick and cut 4cm discs to place on top of the choux pastry. Store the discs in the freezer before placing on top of the choux pastry.

Choux Pastry
Bring the water, milk, butter and salt to a boil over a medium heat stirring occasionally. Remove from the heat and add the flour, mixing thoroughly to avoid any lumps being formed. Once a smooth paste has been achieved place over a low heat while stirring to dry the mixture out. It must reach the stage where it stops sticking to the sides of the saucepan and the spatula. 

Slowly add the eggs to reach the desired consistency (when picked up with a dessert spoon the mixture should slowly slide off it). Pipe 3.5cm choux puffs onto a perforated tray covered with a Silform® Mat. After piping, cover the choux pastry with the prepared sable then bake at 130?C for 15 minutes. Increase the temperature in the oven to 170°C until the choux puffs are golden brown. Then dry out the choux puffs by opening the door of the oven, with the oven still on.

Vanilla Rose Cream
Pre-soak the gelatine in a bowl of cold water. Boil the milk with the cut and scraped vanilla bean.

Stir the sugar and custard powder together, then combine with the egg yolks and vanilla infused milk in a saucepan and heat until boiling, whisking the whole time. Remove from the heat. Add the pre-soaked gelatine. 

Once the mixture cools slightly, gradually incorporate the diced butter and the rose water. Place in a bowl and cover the surface with plastic wrap. Place in the fridge until cool.

Assembly
Cut the bottom of the choux puffs and half fill with the vanilla rose cream. Add a layer of strawberries then finish filling the puff with the rose cream and put the base back in place.