Lemon Choux with Craquelin
Ingredients
Craquelin
- 55 g Brown sugar
- 70 g butter soft
- 70 g plain flour
Choux
- 125 ml milk
- 125 ml water
- 10 g sugar -optional
- 110 g Salted butter
- 200 g flour
- 4-5 eggs
To decorate :
- 200 g Fondant Pâtissier or icing sugar mixed with a little of water to create a paste
- 2 drops yellow powder Colorant
- 400 g lemon curd
- 200 g crème patissière or whipped cream
Method
- Preheat oven to 180 ° C/375˚F/gas mark 4.
- Firstly prepare the craquelin. Place the softened butter into a bowl and add the sugar and flour, combine to create a dough. Then roll out the dough thinly (1 mm thick) between 2 sheets of parchment paper. Keep in the freezer until required.
- In a saucepan, combine the milk, sugar, and the diced. Bring the mixture to a boil, then remove from heat.
- Add flour all at once and stir quickly with a spatula or wooden spoon until all the flour is fully incorporated. Remove the pan from the heat and pour the contents into a bowl, then add the eggs one by one mixing vigorously.
- Spoon the choux pastry into a piping bag and pipe walnut size pieces on a baking sheet lined with parchment paper.
- Cut out discs of craquelin to the size of the choux and place onto the choux.
- Bake the choux for 20 minutes and leave to cool.
- When the choux are cooled, prepare the fondant mixture by melting the fondant with the colorant in a bowl over a pan of simmering water. Once softened and combined, dip the top of the choux and set aside to cool.
- Finally, combine the lemon curd and crème patissière in a bowl and fill the choux either using a piping bag fitted with a nozzle or by slicing the choux by half.
