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Lemongrass Choux Sable with ginger, coconut water and lime

ispeakdessert
Jul 1, 2015
3 min read

I cannot lie that French pastries are the best things that ever happen in the world. Almond Croissant, Pain au Chocolat and Choux Pastry are my fave! Dreaming to live in Paris, I won't mind to spend my Euro for delicious Croissant and coffee every single morning (hmm...). But, I apologise, the flavours of those Indonesian kue (cakes or pastries) are keep calling my name!!! Living in a dilemma, I decided to combine French and Indonesia together!

So, this morning, on a very sunny Wellington city (which is pretty unusual), I ignored the sunshine and dedicated myself to play with recipes in my tiny kitchen to make this beauty!

The choux pastry is baked with sable (biscuit) on top to make a crispy surface. Then, filled with lemongrass mousseline cream and lemon curd to add freshness and tanginess. YUM! But, hey! we are not there yet! The best part is the GINGER MERINGUE on top!! Finishing with coconut water and lime gel, this recipe is to die for and I can say this is the best thing I have ever made!!

Lemongrass Choux Sable with Ginger Meringue & Coconut Water and Lime Gel

(make 15)

Choux Sable

Choux Pastry

40ml milk

40ml water

35gr unsalted butter

5gr caster sugar

50gr flour

60gr eggs

Sable

80gr brown sugar

80gr unsalted butter

80gr plain flour

To make the sable, mix all of the ingredients together by mixer or by hands until the dough comes together like a ball.

Lightly flour the bench surface and roll the dough into 2mm thickness and freeze.

Preheat oven to 160C and line a tray with baking paper or silicon mat.

Combine milk, water, butter and sugar in a pot and bring to boil.

When boil, take off from the heat and add flour. Mix them well with wooden spoon.

Put the pot back on a medium heat. Keep cooking the dough until it comes away from the sides of the pan.

Transfer the dough into a clean bowl and let it cool down for few minutes.

Add half of the egg to the dough and whisk until completely mixed.

Add the rest of the egg and keep whisking until the batter is shiny but firm.

Pipe the dough into little buns with 3cm diameter.

Take the sable out from the freezer and cut with circle cutter (diameter 3cm).

Place sable on top of each piped choux pastry.

Bake in the oven for 45 minutes

Lemongrass Mousseline Cream

450ml milk

8 stalks lemongrass

Lemon zest from 2pcs lemon

4pcs egg yolks

80gr sugar

30gr cornstarch

75gr butter (cubed)

75gr butter (softened)

Infuse milk with lemongrass and lemon zest by combining milk, lemongrass and lemon zest in a pot and bring to boil. Take it off from the heat and let them infused for minimum 30minutes.

Mix egg yolks, sugar and cornstarch in a bowl until combined. Bring the milk back to the boil, strain and pour into the egg mix.

Whisk until combine and pour back to the pot.

On a medium heat, keep whisking the cream and cook until it becomes thick.

Take it off from the heat, add cubed butter and mix. Let it cool.

Whisk the remaining butter until soft, add into cool cream mixture and whisk until smooth.

Lemon Curd

80ml lemon juice

75gr caster sugar

2pcs eggs

2tsp cornflour

35gr butter

In a pot, heat lemon juice until just before boiling.