Fig Leaf & Raspberry Choux

with a coconut praline

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This week’s recipe is one I have had bubbling away in my brain for some time. I love the coconutty flavour of fig leaf, and loved the idea of a super summery showstopper dessert using choux. I’ve ground the toasted fig leaf into a powder, which, when infused into the milk, leaves a lovely dappled green in the pastry cream. Although a traditional crème mousseline would be a crème pat beaten with butter, I’ve instead opted for mascarpone for a slightly lighter and softer-set cream filling when chilled. That being said, this dessert is very much best when eaten immediately.

You can (as always) play with the elements to make a dessert that suits your preferences and the amount of time you have. The fig leaf crème mousseline is delicious spooned on top of fresh berries, or great in little tartlets. Or you could go the whole hog and make a big sharing sized choux wreath. The world is your oyster!

Sweet pastry, fig leaf crème mousseline and fresh raspberries

Whilst most of the recipes are easy to adjust quantities for, I wouldn’t suggest trying to reduce the batch size of the choux, as it can be tricky to make a quantity any smaller than this. In case you are new to choux, here’s a little guide!