Rose – lychee

Rose – lychee

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
100g unsalted butter
pinch salt
1 teaspoon caster sugar
150g flour
4 eggs

Colour topping

Quantity Ingredient
250g fondant
red food dye
10 lychees, cut into small cubes

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the choux pastry base, preheat oven to 160°C and line a tray with baking paper. Combine the butter, salt and sugar with 250 ml water in a saucepan over medium–high heat and bring to the boil.
  2. Remove from the heat and add the flour in one go. Return to the heat and stir continuously until the dough forms a smooth ball that comes away from the edge of the saucepan. Transfer to a bowl. Add the eggs one by one, making sure to mix the dough thoroughly between each egg.
  3. Transfer the choux pastry into a large piping bag fitted with a wide nozzle and pipe two 11 cm × 14 cm rectangles onto the prepared tray. With the remaining dough, pipe small balls onto the tray, then smooth the tops lightly with a fork dipped in water.
  4. Bake for 30–35 minutes, or until golden brown.
  5. To make the white topping, follow the recipe for Chantilly cream then transfer to a piping bag.
  6. To make the colour topping, melt the fondant with a little red food dye to get a pink tint. Dip the tops of the choux pastries into the fondant and set aside to dry. Make slits in the bottom of the choux pastries using a sharp knife, then fill with the cream and a few cubes of lychee.
  7. Arrange the filled choux pastries on the upper part of the rectangle base then pipe cream onto the lower part.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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