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Matcha, white chocolate and lemon choux

  • Dessert
  • medium
  • 10
  • 2 hours, plus overnight resting time

PT2H

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Ingredients

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Craquelin

  • 100g of unsalted butter, softened
  • 125g of Demerara sugar
  • 125g of T55 flour

Choux

  • 75ml of water
  • 75ml of whole milk
  • 3g of caster sugar
  • 3g of salt
  • 70g of unsalted butter
  • 85g of plain flour
  • 150g of egg, lightly whisked

Lemon curd

  • 110g of lemon juice, or yuzu juice
  • 110g of egg
  • 110g of caster sugar
  • 140g of unsalted butter, softened

White chocolate Chantilly

  • 70g of whipping cream
  • 15g of liquid glucose
  • 50g of white chocolate
  • 135g of double cream

Candied lemon

  • 2 lemons
  • 100ml of water
  • 100g of caster sugar
  • 1 tsp liquid glucose

White chocolate décor

To serve

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Method

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1
Begin by making the curd, craquelin, Chantilly, white chocolate décor and candied lemon the day before you plan to serve the dish. For the craquelin, place all the ingredients into the bowl of a stand mixer with a paddle attachment. Mix until just combined, then roll the mixture between 2 sheets of greaseproof paper until 1mm thick. Place in the refrigerate to set, then cut out 10 discs using a 4cm round cutter. Reserve in the freezer until needed
  • 100g of unsalted butter, softened
  • 125g of Demerara sugar
  • 125g of T55 flour
2
For the curd, place the sugar and eggs in a bowl and whisk until combined. Meanwhile, bring the lemon juice to the boil in a small saucepan. Once boiling, gradually pour the lemon juice into the egg mixture, whisking constantly
3
Transfer the mixture to a metal bowl set over a pan of simmering water, ensuring the base is not touching the water. Cook, stirring constantly, until the mixture reaches 83°C. Remove from the heat and allow to cool to 40°C, then whisk in the softened butter until emulsified. Allow to set in the fridge overnight
  • 140g of unsalted butter, softened
4
For the white chocolate Chantilly, place the whipping cream and liquid glucose in a small saucepan and bring to the boil. Pour the cream over the white chocolate and whisk well until smooth, then allow to cool. Stir in the double cream, then cover and place in the fridge overnight
  • 70g of whipping cream
  • 50g of white chocolate
  • 135g of double cream
  • 15g of liquid glucose
5
To make the candied lemon, cut the peel off the lemons and cut into thin julienned matchsticks. Blanch the peel a total of 3 times, by placing it in a pan with cold water, bringing it to the boil and cooking for 1 minute, then refreshing in cold water. Repeat this step twice more, then drain
6
Place the sugar, water and glucose in a small pan and bring to the boil. Add the blanched lemon peel and cook until translucent, then leave to cool in the syrup
  • 100g of caster sugar
  • 100ml of water
  • 1 tsp liquid glucose
7
To make the white chocolate décor, place a small piece of marble or heavy baking tray in the freezer for 30 minutes
8
Place three-quarters of the white chocolate in a heatproof bowl set over a pan of simmering water and allow to melt. Once melted, remove from the heat and stir in the remaining unmelted white chocolate until fully combined and the temperature drops to 29°C. Transfer to a piping bag
9
Remove the marble slab or baking tray from the freezer and pipe the white chocolate all over it into long thin strands. Once it begins to set, shape the strands into little bird nest-like structures, then leave to set completely in the fridge until ready to serve
10
The next day, make the choux. Preheat a fan oven to 180°C/gas mark 4. Place the water, milk, sugar, salt and butter in a saucepan and bring to the boil. Once boiling, add the flour all at once, stirring until the mix forms a dough. Continue to cook over a medium heat for 4-5 minutes, stirring regularly
  • 75ml of water
  • 75ml of whole milk
  • 3g of caster sugar
  • 3g of salt
  • 70g of unsalted butter
  • 85g of plain flour
11
Transfer the dough to the bowl of a stand mixer with a paddle attachment. Mix on a slow speed until the dough has cooled slightly, then gradually add the eggs bit by bit until a smooth batter forms. You may need to add more or less egg as necessary – the choux paste should be glossy, smooth and just thick enough to pipe when it is ready
  • 150g of egg, lightly whisked
12
Transfer the choux paste to a piping bag and pipe 10 circles of the choux 3cm in diameter onto a baking tray lined with baking paper. Ensure there is plenty of space between each choux – use 2 baking trays if needed
13
Remove the craquelin from the freezer and place a disc on top of each choux circle. Place the baking tray in the oven and cook for 12-15 minutes, then leave the door ajar and cook for a further 5 minutes to allow any steam to escape. Once cooked, remove the choux buns from the oven and allow to cool
14
Take the white chocolate Chantilly out of the fridge and whip gently until thick, then transfer to a piping bag with a fluted nozzle
15
To assemble the dish, use a small knife to make an incision in the base of each choux bun and pipe a generous amount of curd into each one. Place the choux upright on each plate, then pipe the white chocolate Chantilly on top. Garnish with pieces of the candied lemon peel and toasted hazelnuts, then top with a bundle of the set white chocolate décor. Finish with a sprinkling of matcha powder and serve
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Matcha, white chocolate and lemon choux

 
 

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