Sable choux with lime ganache

Lime ganache

• 2 titanium strength gelatine leaves (10 g)
• cold water, to soak
• 380 g thickened cream
• 80 g freshly squeezed lime juice (approx. 4 limes)
• 110 g white chocolate, finely chopped

Sable biscuit

• 130 g unsalted butter, cut into pieces
• 50 g caster sugar
• 50 g brown sugar
• 200 g plain flour

Choux pastry

• 60 g milk
• 50 g water
• 50 g unsalted butter, cut into pieces
• 1 pinch salt
• ¼ tsp caster sugar
• 90 g plain flour
• 3 eggs, lightly beaten

Assembly

• icing sugar, to dust