Lemon Choux with Craquelin

Lemon Choux with Craquelin

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Course Dessert
Cuisine baking
Servings 6



  • 55 g Brown sugar
  • 70 g butter soft
  • 70 g plain flour


  • 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


  • 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.
Keyword Choux Pastry