- Mix all the ingredients together and roll into a thin layer between two sheets of baking paper.
- Refrigerate, then cut into 3cm rings.
- Boil the milk, water, butter, sugar and salt then add the flour.
- Heat until dry and gradually add the eggs with a spatula.
- When the dough is cold, pipe into halfmoon silicone moulds and freeze.
- For the decoration, mix a small part of choux pastry with powdered cocoa and pipe a line onto a silicon mat.
- Reserve a small amount of dough in the refrigerator for the next step.
- Unmould the frozen half-moons and place on the baking mat, cover each with a choux crumble ring.
- Bake at 190°C in a convection oven for 28 minutes, then reduce the heat to 170°C and bake for a further 5 minutes.
- Bind the butter with the lemon zest and caster sugar. Gradually add the egg yolks, then the salt, flour and baking powder.
- Roll the dough out to a thickness of 5mm and pipe the remaining puff pastry into strips onto the top of the Sablé Breton pastry.
- Bake in a convection oven at 150°C for 12 minutes.
- Remove the baking tray from the oven and cut into a 29cm x 12cm rectangle.
- Return to the oven to finish cooking for 16-18 minutes or until the pastry is golden brown.
Lychee Pastry Cream
- Boil the milk and the lychee purée.
- Mix the egg yolks, sugar, cream powder and elderflower syrup and boil until the consistency of pastry cream is achieved.
- Cook to a temperature of 30°C and mix in the butter
Rose Chantilly Cream
- Warm the cream (A) to 70°C. Steep the rose petals, vanilla and sugar for 20 minutes.
- Strain and pour the liquid into a bowl with the mascarpone and gelatin, then mix.
- Add the cream (B) and the rose flavour, mix again.
- Refrigerate at least 24 hours before whipping.
- Spread rose petal jam on the Sablé Breton between the strips of choux pastry.
- Fill the choux pastries with the lychee pastry cream and arrange on top of the jam covered Sablé Breton.
- Using a pastry bag, pipe the Rose Chantilly Cream.
- Garnish with cocoa choux pastries.
- Sprinkle with icing sugar.