Little lemon meringue puffs

INGREDIENTS

Choux pastry dough (~15 choux)

• 80g flour
• 75g water
• 75g milk
• 3g sugar
• 3g salt
• 55g cubed butter
• 150g whole medium eggs

Craquelin

• 40g soft butter
• 50g flour
• 50g cane sugar (or light brown sugar)

Lemon curd

• 100g whole eggs
• 73g caster sugar
• Zest of two lemon
• Juice of 3 lemon (approx 90g)
• 145g cubed butter
• 2g leaf gelatin

Meringue

• 60g egg whites
• 60g caster sugar

Method

Choux pastry dough

1. Heat the milk, water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted.
2. Remove from heat and dump all the flour in at once. 
3. Put the pan back on the heat and stir rapidly until the mixture, named « panade » is smooth and pulls away from the sides of the pan.
4. Allow the panade to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
5. Pour into a piping bag with a 10 round nozzle and pipe round pastry choux of 4 cm.
6. Topped with the freezed craquelin.
7. Bake the choux at 165 degrees for 25-30 minutes (will depend on your oven).
8. Do not open the oven’s door while baking.

Craquelin

1. In a bowl, cream butter and light brown sugar. 
2. Add in the flour and cacao powder. 
3. Roll out the dough flat between greaseproof paper (2mm thick). 
4. Place in the freezer for few minutes. 
5. Cut round with a diameter of 4 cm with a cookie cutter. 
6. Replace in the freezer until using it.

Lemon curd (day before)

1. Rehydrate the gelatin in a large volume of cold water.
2. In a saucepan, combine all the ingredients except the butter.
3. Whisk to mix well initially.
4. Then cook over low heat to 82 degrees with a spatula, stirring constantly. The mixture should have thickened.
5. Off the heat, add the drained gelatin. Then add the butter cut into small pieces. Blend using an immersion blender.
6. Leave to cool overnight (or 4 hours) before use.
7. Fill a pastry bag fitted with a thin tip to garnish the choux.

Meringue

1. Beat the eggs white until stiff peaks form (add the sugar gradually and beat in medium speed).
2. The egg whites must be at room temperature.

Assembly

1. Fill the choux when the are cooled. 
2. Dipped in the meringue and caramelized with a blow torch.
3. Enjoy.

This Recipe is Prepared and presented to you by the talented chef  @maisagetnguyen