180g unsalted butter
220g castor sugar
220g plain flour
Rub the butter into the sieved flour, salt and sugar to combine.
Roll the streusel between silicon paper to 4mm thick and place into the freezer to firm up (approximately 10 minutes).
Remove the hardened streusel from the freezer and cut into discs using a plain cutter.
Place the streusel discs onto the piped choux paste
300g unsalted butter
380g plain flour
Bring the milk, water, butter and salt to the boil.
Add the sieved flour and cook out to form a roux.
Remove from the heat and place into beater to cool to blood temperature.
Add the eggs gradually.
Bake at 165°C for approximately 30–40 minutes.
LEMON & PASSIONFRUIT SILK CREME
200g sour cream
350g Barker's Professional Lemon & Passionfruit Fruit Silk®
Whisk the cream to soft peak and then pipe the Barker's Professional Lemon & Passionfruit Fruit Silk® blend through the sour cream.
Pipe the Barker's Professional Lemon & Passionfruit Fruit Silk® into the base of the streusel choux.
Decorate as desired.