This is the second post of my birthday food I made for my self (sorry for the late post, I’m very tired lately).
Nothing very fancy here, just normal choux pastry with lemon cream filling. I loved it! Have I told you that I like dessert with fruits in it. Well, this one didn’t have the real fruit in it, but I used lemon juice for the filling. Going to make more sometime! My new favourite dessert!
As for the filling I only made it half, and it was more than enough for me.
The result is a creamy lemon curd. Not too lemony and not too sweet. Perfect for me (husband still prefer chocolate cream though )
recipe source: Hesti’s Kitchen
- 150g butter
- 150g flour
- 250ml water
- 4 eggs (or 5 if they’re small eggs)
- Preheat oven to 200°C.
- Place butter and water in a pot. Bring it to the boil, turn down the heat and add in flour. Stir and mix quickly until there’s no lumps.
- Keep stirring using a wooden spoon until the mixture is cold enough then add eggs one by one while keep mixing the batter.
- Put the batter into a pastry bag. Pipe the batter onto a baking tray.
- Bake for 25 to 30 minutes (until golden brown).
- When the pastries look nice and done, let them sit in the oven for 5 to 10 minutes. Open the oven’s door tiny bit, so the temperature doesn’t change too sudden.
- And DO NOT OPEN the oven’s door to check them in the middle of baking.
- 1 egg
- 1 egg yolk
- 75 g caster sugar
- 50 ml lemon juice
- 40 g unsalted butter
- zest from 1 lemon
- 100 ml heavy cream
- Prepare a pot with water in it for simmering.
- In a heat proof bowl, place egg, yolk and sugar. Mix until incorporated.
- Place the bowl over the pot, and keep stirring the egg mixture until pale and thicken.
- Once the mixture thick enough, add lemon juice. Stir some more until thicken again.
- Lastly, add butter and take of from the heat. Stir well. Set aside to cool down.
- Whisk the cream until hard peak (do not over whisk) and mix with the lemon curd mixture.
- Make a little hole with a small knife at the bottom of the choux.
- Fill it with lemon cream. Set aside.
- Croquembouche usually use caramel to stick the choux, but I’m not a big fan of caramel so I used chocolate instead.
- Using a spoon, I took 1 tsp melted chocolate and spread it a bit at the bottom of the choux. And stack all the choux together.
- When you’re done making the croquembouche, drizzle some more chocolate all over the choux to make the croquembouche prettier. And I sprinkled some roasted sliced almonds too. Yuuuum!