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Limoncello choux

Craquelin choux, dipped in shiny Souplesse White, filled with fresh lemon bavarois and topped with a light dollop of the same bavarois.Lemon zest, mint, crispy meringue, and a pipette of limoncello provide a refreshing and festive finishing touch. Recipe for about 30 choux pastries.

Ingredients

50gWater
200gButter
Royal Steensma Food Coloring Lemon Yellow as desired
500gRoyal Steensma Tartlet Mix

300gWater
340gWhole egg
250gRoyal Steensma Choux Pastry Mix

500gRoyal Steensma Souplesse White

1000gWhipping cream, unsweetened (soft peaks)
200gWater 25°C
200gDawn Fond Neutral
Royal Steensma Food Coloring Lemon Yellow as desired
85gDawn Compound Lemon

175gWater
500gDawn Egg White Powder Silvia

Lemon
Mint
Limoncello
Pipette

Preparation

  1. Mix the tartlet mix, butter, water, and lemon-yellow coloring into a dough and let it set in the fridge.
  2. Roll out the dough to 2 mm and cut out discs, slightly larger than the choux.

  1. Using a paddle attachment, mix the choux mix with water and eggs into a smooth batter.
  2. Pipe mounds of about 25 grams onto a baking tray.
  3. Place a craquelin disc on each mound.
  4. Bake the choux at 190°C, with 70% steam, vent open, for 25 to 30 minutes.

  1. Melt the Souplesse White to 40°C and dip 1/3 of the choux in it.

  1. Mix Dawn Fond Neutral with water, coloring, and Compound.
  2. Fold in the semi-whipped cream in 2 stages.
  3. Make a hole in the bottom of the choux, fill it with bavarois, and pipe about 20 grams of bavarois on top of the choux.

  1. Whip the egg white powder with the water on the highest speed until stiff peaks form.
  2. Pipe the meringue, then bake at 110°C (convection oven 90°C) for 25 minutes.

  1. Grate the lemon over the choux, fill the pipette with limoncello, and insert it into the choux.
  2. Cut the lemon into wedges and finish with some meringue and mint.