225g (each) sugar and flour
200ml (each) water and milk
6g (each) sugar and salt
400g whole eggs
Belgian White Chocolate Cream
400g whipping cream
250g Belgian white chocolate
3 lemons, zested
For the dough: Knead all the ingredients in a mixing bowl into a soft dough. Roll the dough out onto a lightly floured surface into a dough sheet (0.5-cm thickness) and freeze. Cut the chilled dough sheet into discs and set aside.
For the choux pastry: Heat 200ml water, milk, butter, sugar and salt in a saucepan over a low heat to a boil. Add in the flour and stir vigorously into a paste. Continue to cook the paste and stir well to ensure that it doesn’t stick to the saucepan. Transfer the paste into a electric mixer bowl and beat on a medium speed, for about 3 minutes. Add in the whole eggs one at a time and beat until well incorporated. Pipe the choux pastry onto a lightly greased baking tray, and top each with a chilled dough disc. Bake in a pre-heated oven 180°C until puffed and golden, for about 25 minutes.
For the Belgian white chocolate cream: Heat the whipping cream in a saucepan over a low heat to a boil. Add in the white chocolate and lemon zest and whip until mixture is smooth. Chill the white chocolate cream in the refrigerator overnight. Remove and whip the white chocolate mixture until double in volume. Pipe the white chocolate cream into the white chocolate cream puffs. Makes 30 puffs
*This recipe can be found in May-June 2015 Issue.