Choux pastry lemon curd cap

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the Lemon Curd Organic Lemon wash, dry grate and finely grate the peel. Halve all lemons and squeeze the juice. Measure 150 ml juice, use the remaining juice for other purposes. Heat 75 g butter, 250 g sugar, measured lemon juice and zest in a pot until the butter has melted, remove from heat.

2. 2

   Whisk 3 eggs and put them through a fine sieve into the pot while stirring. Stir everything over medium heat with a whisk until it thickens to a cream (do not boil!). Pour into a clean, dry bowl and cover directly with foil.

3. 3

   Let it cool down.

4. 4

   Bring milk and 60 ml water to the boil with 1 pinch of salt and 25 g butter and remove from the heat. Add flour at once and mix with a wooden spoon. Put the pot back on the stove and stir until the dough comes off the bottom as a lump and a white layer forms at the bottom of the pot.

5. 5

   Put the dough into a bowl and immediately add 1 egg. Leave to cool for about 10 minutes. Stir the last egg into the dough until it is smooth and shiny.

6. 6

   Pour the dough into a piping bag with perforated spout. Spray about 28 tuffs onto 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 20-25 minutes.

7. 7

   Remove and let it cool down. Stir Lemon Curd smooth. Pour into a piping bag with a small perforated nozzle. Prick the profiteroles from below and fill with cream.

8. 8

   Beat the egg whites with 1 pinch of salt until semi-stiff, pour in 75 g sugar. Dip the profiteroles upside down into the meringue and place on a baking tray. Brown the choux pastry caps briefly with a crème brulée burner or under the hot oven grill.

9. 9

   Let it cool down and serve.

Nutrition Facts

KCAL
110 kcal

CARBS
15 g

FATS
4 g

PROTEINS
2 g