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Lemon Mascarpone Choux
Recipe by Cath Collins
If you like your desserts to be zesty and lemon-y, try these delicious lemon curd and mascarpone choux buns.
- Steps
- Ingredients
Steps
- Preheat oven to 160°C fan forced. Line 2 baking trays with baking paper.
- For the Craquelin, place ingredients in a bowl and combine into a paste. Roll the mixture between 2 sheets of baking paper to approximately 2mm thickness. Place on baking tray and put in freezer until ready to use.
- For the Choux Pastry, draw 5cm rounds onto lined baking tray then turn the paper over. Set aside until ready to pipe pastry.
- Place water, butter, sugar and salt into a medium saucepan and bring to a rapid boil. Add flour and mix into a stiff dough. Cook until a thick crust forms on base of the saucepan, about 5-7 minutes.
- Transfer the dough to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.
- Add egg, a little at a time and mix until the dough comes together to a silky, shiny batter.
- Transfer to a piping bag, fitted with a 1cm plain nozzle. Pipe into 24 x 5cm diameter rounds on baking tray.
- Remove sheet of craquelin from the freezer. Use a 5cm cookie cutter to cut out 24 rounds. Using a pallet knife, carefully lift each round of craquelin and place gently on top of each round of choux dough.
- Bake for at least 50 minutes until buns have risen and are golden brown. Prop oven door open slightly and allow buns to cool slightly in the oven.
- For the Lemon Curd Mascarpone Cream, whisk whole eggs, yolks and sugar in a saucepan until smooth then place over a low heat. Add the butter, zest and juice and whisk continuously until thickened and the curd coats the back of a spoon. Strain through a sieve and set aside to cool in the fridge.
- Beat the thickened cream to soft peaks. Add mascarpone and beat until combined. Fold into the cold curd mixture until smooth. Transfer to a piping bag fitted with a 5mm round nozzle and place in the fridge until ready to serve.
- To serve, make a small incision in the base of each bun. Carefully insert the piping bag nozzle into the base of the choux buns and fill each bun with the lemon curd mascarpone cream until completely full. Arrange onto a serving plate and dust with icing sugar.
