All Recipes

Lemon Meringue Choux

Serves 30
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Sable, place brown sugar and butter into the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and fluffy. Add flour and mix until a smooth dough is formed.
  • Transfer dough between two sheets of baking paper. Using a rolling pin, roll out to 2mm thick. Set aside in freezer.
  • For the Choux, combine milk, butter, salt, sugar and 100g water in a small saucepan and bring to a boil. Remove from heat, add flour and mix until a smooth dough forms. Return the saucepan to heat and stir until dough pulls away from the sides of the saucepan.
  • Remove from heat, place in a stand mixer, fitted with a paddle attachment and mix until most of the steam had evaporated. Add the egg, a little at a time, beating well between additions, until the mixture is smooth and glossy. Transfer to a piping bag fitted with 1 cm round nozzle.
  • Pipe 30 x 5cm rounds of dough onto a baking tray lined with baking paper.
  • Remove sable from freezer and peel off top sheet of baking paper. Using a 5cm diameter biscuit cutter, cut disks of dough and place them on top of the piped choux.
  • Place into the oven to bake until puffed and beginning to brown, about 20 minutes. Open oven door to release the steam then close door. Continue to bake until golden brown, about 5-10 minutes.
  • Remove from oven and using a knife, pierce the base of each choux. Set aside on a wire rack to cool.
  • For the Lemon Curd, place egg in a bowl and whisk lightly.
  • Place lemon juice and sugar into a small saucepan and set over medium heat. Bring to a boil, whisking a little, to dissolve the sugar. Remove from heat and pour over egg while whisking briskly to ensure the egg doesn’t cook.
  • Return mixture to the saucepan, return to the heat and continue to whisk. As soon as mixture thickens and reaches a boil, remove from heat. Add butter and bloomed gelatine and whisk until thoroughly combined.
  • Pour curd into 30 x 2.5cm silicone dome moulds and place in freezer until set. Pour remaining curd into a bowl and cover surface with cling wrap. Place in fridge to cool.
  • For the Lemon Curd Mousse, place cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream to firm peaks and set aside in the fridge until required.
  • Once the lemon curd has cooled, fold the whipped cream into the curd. Transfer mousse into a piping bag and set aside in fridge until needed.
  • For the Italian Meringue, place 80g water in a medium saucepan. Gently add sugar to the water, avoiding splatters. Slowly bring to a simmer, brushing the sides of the saucepan with a wet pastry brush to prevent crystallisation.
  • Meanwhile, place egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whisk egg whites to soft peaks.
  • When the syrup reaches 121°C remove from heat and allow bubbles to disperse. Pour syrup in a thin stream down the side of the bowl onto the egg whites, while whisking on high speed, until syrup is incorporated. Continue to whisk on medium speed until the mixture has cooled. Transfer the meringue into a piping bag fitted with a 1cm nozzle.
  • To serve, pipe a small amount of the Lemon Curd Mousse into each choux pastry. Insert a dome of Lemon Curd into the centre of each choux pastry and fill choux with remaining Lemon Curd Mousse.
  • Pipe the Italian meringue on top of each Choux. Using a blow torch, caramelise the meringue until golden brown.

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