CHOUX BUNS

1. Place the milk, water, salt, sugar and butter into a medium saucepan and bring to the boil.
2. Once boiling, remove from the heat and add the sieved flour. Vigorously stir until combined.
3. Return to the heat and continue stirring the dough until it develops an oily sheen and comes away from the sides of the saucepan.
4. Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment.
5. In a separate bowl, crack the eggs and lightly break them up with a fork.
6. Slowly add the egg to the dough while mixing, ensuring it has fully incorporated after each addition.

NOTES: You may not need to add all the egg, so test the mixture regularly to ensure you reach the correct consistency. To test the consistency, take a dessert spoon of the mixture, if the mixture slides off the spoon very slowly, it is ready.

1. Heat the oven to 170°C, fan forced.
2. Transfer the choux mixture into a piping bag fitted with a 13mm star piping tip.
3. On a lined tray, pipe the individual choux, 35mm in diameter, leaving 40mm in between. If there are any peaks in the piping, dip your finger in water and gently tap it down.
4. When the choux buns are ready to bake, drop the oven temperature to 130°C and place the trays into the oven. Bake at 130°C for 15 minutes. Increase the temperature to 150°C and continue baking for a further 15 minutes. Lastly, increase the temperature to 170°C and bake for a further 12-15 minutes, until the pastry is dark golden-brown in colour.
5. Turn the oven off and leave the door ajar, allowing the choux to dry out with the residual heat for a few minutes.
6. Allow to cool completely at room temperature.

NOTES:

• Do not open the oven door during the baking process.
• Once baked and cooled, the choux can be wrapped in airtight packaging and stored in the freezer for up to 1 month.

COCONUT LIME CUSTARD

1. Place the coconut cream, milk, lime juice, pinch of salt and vanilla into a saucepan and bring to the boil.
2. Meanwhile, combine the custard powder and sugar in a bowl. Add the egg yolks and whisk by hand to create a slurry.
3. Pour the boiled mixture over the slurry while whisking.
4. Transfer the mixture back into the saucepan and bring to the boil while continuously whisking over medium heat.
5. Transfer the custard into a bowl, then gradually add the white chocolate and whisk until it has completely melted and combined.
6. Add the butter, a piece at a time, and whisk until completely incorporated.
7. Cover with plastic wrap touching the surface of the custard and place in the refrigerator for approximately 4 hours.

NOTE: The coconut lime custard can be made up to 2-3 days in advance and stored in the refrigerator.

FINISHING

1. Heat the oven to 140°C, fan forced.
2. Spread the coconut over a lined baking tray and toast in the pre-heated oven for approximately 10 minutes, until golden-brown in colour. Allow to cool at room temperature.
3. Cut the top of the choux buns and remove any excess pastry from the centre.
4. Transfer the chilled coconut lime custard into a piping bag fitted with a 12mm star tip.
5. Pipe the custard into the choux buns and top with the toasted coconut.

NOTE: Serve the choux immediately after filling.