Lemon Cream Strippers

Ingredients:

Lemon Cream Filling:

250 mL milk
1 ½ tsp lemon zest (from half lemon)
5 egg yolks
2/3 cup sugar
1/2 cup cake flour

Dough:

1 ⅓ cups all-purpose flour
2 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 cup granulated/caster sugar
5 tbsp butter
1 large egg white

Chocolate Glaze:

30 g bittersweet/dark chocolate
1 ½ tbsp milk

Method:

To prepare the filling:

In a saucepan or small pot, bring milk together with lemon zest to boil over medium heat.

Meanwhile in a bowl, whisk egg yolks with sugar till pale and glossy, stir-in flour.

Pour-in hot boiling milk mixture, and stir to incorporate.

Return mixture to heat, simmer with consistent stirring for another 15 minutes or till thicken.

Remove from heat and set aside to cool completely.

To prepare the dough:

Preheat oven to 190 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, combine flour, cornstarch, baking powder and salt; set aside.

In a large bowl, cream butter with sugar till pale and glossy.

Add-in egg white and whisk well.

Add-in flours mixture, knead to smooth and stiff dough.

Over lightly floured surface, divide dough into 2 portions.

Roll each portions to long log.

Transfer logs onto the prepared tray.

Create about 1/2 inch deep indentation lengthwise over the center of each logs with finger or spoon.

Fill-in enough lemon cream and bake in the preheated oven for 30 minutes or till lightly browned.

Meanwhile, melt chocolate over double boiler, pour-in milk and stir to homogeneous paste; set aside (keep warm).

Remove strippers from oven, immediately drizzle-on chocolate glaze, slice logs diagonally and leave on tray to stand for 10 minutes.

Transfer strippers to wire rack and let cool completely.

Yield 18 strippers.