Baking IN A WINTER WONDERLAND

Choux snowball tower

1 HOUR 45 MINUTES + COOLING SERVES 6 | A LITTLE EFFORT

CHOUX PASTRY

whole milk 85ml
unsalted butter 85g, diced
caster sugar 2 tsp
fine sea salt¹/2 tsp
flour 85g (use a mixture of equal parts plain and bread flours)
eggs 3 large, beaten

FILLING

coconut milk 400g tin (chill the tin – you’ll use 100g thickened cream from it)
double cream 400ml
vanilla bean paste 1 tsp
icing sugar 2 tbsp

GLAZE

icing sugar 200g
whole milk 30ml
vanilla bean paste¹/4 tsp
flaked or desiccated coconut 50g, lightly toasted

• To make the choux pastry, pour 85ml of water and the milk into a medium pan with the butter, sugar and salt. Cook over a low-medium heat until the sugar and salt have dissolved, then turn up the heat to medium-high and bring to a rolling boil. Remove from the heat, add the flour and quickly stir to make a dough. Return to the heat