Lemon meringue craqueline choux
Desserts
Summer Desserts
A little twist up of a lemon meringue, with the lemon filling set inside a choux pastry bun with a cracked biscuit case with Italian meringue to finish this impressive dessert.
10 Servings
Ingredients
100g plain flour
80g butter
100g demerara sugar
65ml whole milk
65ml water
55g butter
150g egg
75g plain flour
2g salt
5g caster sugar
120g Egg white
220g Caster sugar
100ml Water
Method
- Place the flour, butter and sugar in a electric mixer and mix until a dough forms. Place between two sheets of greaseproof paper and roll out to 0.5cm thickness. Then using a round cutter, cut out rounds approx. 1.5" across. Place in a refrigerator until required.
- Place the water and butter in a pan and bring to the boil. Add the strong flour and beat well still on the heat until the mixture leaves the side of the pan. Put the mix in an electric mixer and slowly add the eggs until a smooth mix is formed.
- Put the mix in a piping bag with a round noozle. On an oven tray lined with parchment, pipe bun shapes, approx. 2" across leaving enough space in between , with a wet finger smooth the tail down. Place the prepared craqueline discs on top.
- Place in an oven and bake at 200C for 20 -25 minutes. Place on a cooling rack and allow to cool, then make a small hole with a knife to allow the steam to escape and dry out the bun
- Place the sugar in a pan, then gently add the water. Place the pan on the heat and bring to the boil. If the sugar is coming up the sides of the pan brush down with a little water to prevent it from crystallising. Using a thermometer take the sugar up to 120c. When the sugar is at 110c start the electric whisk on the egg whites. Once the sugar is at 120C pour a steady stream of the sugar into the egg whites whilst the machine is still running. Keep going until all the sugar is incorporated into the whites. Continue to whisk until cool. Place the egg whites into a piping bag with star nozzle for use later
- Place 105g of CARTE D'Or Lemon Mousse Mix and 250ml of cold milk into and electric mixer. Whisk for 2 minutes on a slow speed and then 5 minutes on high speed. Place in a piping bag until required.
- Cut the choux bun in half. Pipe in the lemon mousse then place the top of the choux bun on. Pipe on the Italian meringue and glaze with a blow torch to finish
