Rose Crumble


  1. Mix all the ingredients together and roll into a thin layer between two sheets of baking paper.
  2. Refrigerate, then cut into 3cm rings.


Choux Pastry


  1. Boil the milk, water, butter, sugar and salt then add the flour.
  2. Heat until dry and gradually add the eggs with a spatula.
  3. When the dough is cold, pipe into halfmoon silicone moulds and freeze.
  4. For the decoration, mix a small part of choux pastry with powdered cocoa and pipe a line onto a silicon mat.
  5. Reserve a small amount of dough in the refrigerator for the next step.
  6. Unmould the frozen half-moons and place on the baking mat, cover each with a choux crumble ring.
  7. 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.


Sablé Breton


  1. Bind the butter with the lemon zest and caster sugar. Gradually add the egg yolks, then the salt, flour and baking powder.
  2. 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.
  3. Bake in a convection oven at 150°C for 12 minutes.
  4. Remove the baking tray from the oven and cut into a 29cm x 12cm rectangle.
  5. Return to the oven to finish cooking for 16-18 minutes or until the pastry is golden brown.


Lychee Pastry Cream


  1. Boil the milk and the lychee purée.
  2. Mix the egg yolks, sugar, cream powder and elderflower syrup and boil until the consistency of pastry cream is achieved.
  3. Cook to a temperature of 30°C and mix in the butter


Rose Chantilly Cream


  1. Warm the cream (A) to 70°C. Steep the rose petals, vanilla and sugar for 20 minutes.
  2. Strain and pour the liquid into a bowl with the mascarpone and gelatin, then mix.
  3. Add the cream (B) and the rose flavour, mix again.
  4. Refrigerate at least 24 hours before whipping.




  1. Spread rose petal jam on the Sablé Breton between the strips of choux pastry.
  2. Fill the choux pastries with the lychee pastry cream and arrange on top of the jam covered Sablé Breton.
  3. Using a pastry bag, pipe the Rose Chantilly Cream.
  4. Garnish with cocoa choux pastries.
  5. Sprinkle with icing sugar.