Crunchy lemon choux

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Composition

    Pâte à Choux
    Choux Sablée
    Lemon Cream
    Vanilla Pastry Cream

  2. Pâte à Choux


    • Whole milk - 125g
    • Water - 125g
    • Sucrose - 10g
    • Salt - 2g
    • Butter - 100g
    • Flour - 75g
    • Flour - 75g
    • Egg - 225g

    Place the milk, water, sucrose, salt, and butter in a saucepan and bring to a rolling boil.
    Remove from heat and stir in the flours until combined; return to heat and cook for 1-2 minutes until a smooth mass has formed.
    Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled; incorporate the eggs in the small amounts.
    Transfer the paste to a pastry bag and deposit into 2.5cm silicon hemisphere forms. Freeze.
    Unmold and top each frozen choux with a 3cm disc of the choux sablée. Gently warm the surface with a heat gun, allowing the sablée to evenly drape the choux. Temper to room temperature.
    Place in a 340˚F/170˚C oven, and bake for five minutes. Reduce the heat to 320˚F/160˚C and continue to bake an additional five minutes. Reduce heat to 300˚F/150˚C and finish baking until golden and dry, approximately 10 minutes.
    To assemble, fill each choux puff with the lemon cream and pastry cream mixture. Garnish with confectioner’s sugar and freeze-dried raspberry powder.

  3. Choux Sablée


    • Butter - 100g
    • Sucrose - 125g
    • Flour - 125g
    • Salt - 2g

    Place all ingredients in the bowl of a stand mixer fitted with paddle; mix on low speed just until combined, adding a small amount of water if necessary.
    Roll the dough between two sheets of acetate cut to approximately 30cm by 40cm. Freeze.
    Cut the sablée dough into 3cm discs.

  4. Lemon Cream


    • Frozen fruit purée 100% : Lemon - 85 g
    • Crunchy lemon choux > Etape (previous revision) > produits - 50 g
    • Egg - 2
    • Sucrose - 160g
    • Gelatine (sheet) - 1/2
    • Butter - 85g

    In a heavy sauce pan, whisk together the eggs and sucrose, and then add the lemon Puree.
    On medium heat, bring mixture just to a boil, stirring constantly. Remove from heat and add the gelatin.
    Allow the mixture to cool 35˚C/95˚F and emulsify the butter into the cream. Fold in the semi-candied lemon and combine with the Vanilla Pastry Cream.

    In this step

    Frozen fruit purées
  5. Vanilla Pastry Cream


    • Whole milk - 375g
    • Vanilla (split and scraped) - 1
    • Egg yolk - 60g
    • Sucrose - 100g
    • Corn starch - 24g
    • Gelatine (sheet) - 1
    • Softened butter - 30g
    • Cream 35% fat - 125g

    Combine the milk, heavy cream, and vanilla in a heavy sauce pan and bring to a boil. Remove and discard the vanilla pod.
    Whisk together the egg yolks, sucrose, and corn starch. Temper the hot milk mixture into the egg yolks.
    Return to heat and bring just to a boil, whisking continuously. Remove from heat and add the gelatin; cool to 35˚C/95˚F in a mixer with the paddle attachment and add the butter. Chill.

    Confectioner’s sugar
    Freeze-dried raspberry powder

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