Sable choux with lime ganache
MAKES 30 PREP TIME 30 MIN TOTAL TIME 2 HRS (+ OVERNIGHT REFRIGERATION) TM6, TM5, TM3
LIME GANACHE
2 sheets titanium-strength gelatine leaves (10g)
380g thickened cream
80g fresh lime juice (approx. 4 limes) 110g good-quality white chocolate, finely chopped
SABLE BISCUIT
130g unsalted butter, cut into pieces 50g caster sugar
50g brown sugar
200g plain flour
CHOUX PASTRY
60g milk
50g unsalted butter, cut into pieces 1 pinch sea salt
¼ tsp caster sugar
90g plain flour
3 eggs, lightly beaten
ASSEMBLY icing sugar, to dust
LIME GANACHE
1 Place gelatine leaves in a bowl, cover with cold water and soak for 10 minutes or until soft and pliable.
2 Place 190g of the cream and the lime juice in mixing bowl, then heat 4 min/80°C/speed 2.
3 Remove gelatine from water and squeeze gently to remove excess water. Add gelatine and white chocolate to mixing bowl, then mix 20 sec/speed
2.5 or until gelatine is dissolved and chocolate melted.
4 Add remaining 190g cream and mix 5 sec/speed 3. Transfer to a bowl, cover surface directly with plastic wrap and refrigerate for 3 hours or overnight, or until firm enough to pipe. Clean and dry mixing bowl.
SABLE BISCUIT
5 Place sable biscuit ingredients in mixing bowl and mix 30 sec/speed 4 or until ingredients start to clump together and form a dough; take care not to overmix. Transfer to a large sheet of baking paper and gently form into a ball, then flatten into a disc.
Top with another large sheet of baking paper and roll out to 5mm thick.
Place biscuit dough in the freezer for 30 minutes or until firm enough to cut. Clean and dry mixing bowl. Meanwhile, continue with the recipe.
CHOUX PASTRY
6 Place milk, 50g water, butter, salt and sugar in mixing bowl, then cook 2 min/85°C/speed 1 or until butter is melted.
7 Add flour and mix 7 min/100°C/speed
2.5, without measuring cup. Set aside in mixing bowl to cool for 10 minutes or until mixture reaches 55°C. 8 Mix speed 2.5, without measuring
cup, adding beaten egg through hole in mixing bowl lid. After adding the last of the egg, mix 30 sec/speed 2.5,
without measuring cup. Leave in mixing bowl to cool. Continue with recipe.
ASSEMBLY
9 Preheat oven to 180°C. Line two baking trays.
10 Remove biscuit dough from the freezer. Using a 4cm round cookie cutter, stamp out rounds to top each choux.
11 Transfer choux mixture to a piping bag fitted with a 1cm plain nozzle, then pipe walnut-size balls onto prepared baking trays 5cm apart.
Top each choux with a sable biscuit round. Bake for 18 minutes or until puffed and crisp.
12 Reduce oven to 140°C and bake sable choux for a further 10 minutes. Remove pastries from oven and, using the point of a small, sharp knife, make a small hole in the base of each choux. Leave to cool completely.
13 Transfer lime ganache to a clean piping bag fitted with a 1cm plain nozzle. Insert the tip of the nozzle into the hole in the base of each choux and fill with ganache. Serve dusted with icing sugar.
TIP: Leftover sable biscuit pastry can be frozen for up to 3 months for future use.