Nga Nguyen

Croquembouche with Meyer lemon cream

Croquembouche + Meyer lemon cream = 2 burnt fingers

Every single time! So please make it at your own risk.

Croquembouche with Meyer lemon cream

(Based on recipes for chouquette and lemon curd)

Choux:
375 ml water
3/4 tsp salt
1 1/2 tbs sugar
9 tbs unsalted butter
200 g all-purpose flour (finely sifted)
6 eggs

Lemon cream:
3 Meyer lemons and 1 lime
5 large eggs
150g sugar
1 tbs cornstarch
9 tbs unsalted butter (cubed)
250 ml heavy cream

Caramel:
500 g sugar
2 tbs light corn syrup
1/2 cup water

To make choux:

  1. Preheat oven to 400F.
  2. Line 2 baking sheets with parchment papers or silpat.
  3. In a medium sauce pan, heat the water, salt, sugar, and butter until bubbles form and butter is melted.
  4. Remove the pot from the heat heat and stir in all the flour.
  5. Use a spatula or wooden spoon, mix vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
  6. Allow the dough cool slightly (about 5 mins), then add one egg at a time, mix until the dough is smooth and shiny.
  7. Use a spoon, or a piping bag fitted with a wide tip, form or pipe the dough into a 1″ ball.
  8. Bake for 25 minutes.

To make lemon cream:

  1. Zest lemons. Set aside.
  2. Juice lemons (and lime if using) through a sieve to eliminate seeds and pulps. 
  3. Use a whisk to combine lemon juice, corn starch, eggs, and sugar in a heated-proof bowl.
  4. Add butter.
  5. Set this bowl over simmering water. Whisk constantly until the mixture becomes thicken, about 18-20 minutes. 
  6. Remove from the heat and pass the curd through a strainer into a bowl.
  7. Whisk in the lemon zest.
  8. In a medium bowl, use a handheld mixer to beat heavy cream until stiff.
  9. Fold the cream into the lemon curd and mix until combined.

To assemble:

  1. Use a piping bag fitted with a pointy tip.
  2. Fill the bag with lemon cream.
  3. Pipe the lemon cream into each choux.
  4. Set aside.

To make caramel:

  1. Heat sugar + light corn syrup + water in a large skillet over medium-high heat.
    • Note: Do not stir otherwise the sugar will become crystalized.
  2. Turn off the heat when the sugar turns amber.

To make choux tower:

  1. Carefully deep 12 filled choux in the caramel, one at a time.
  2. Arrange them to create a round base. Use the caramel to glue the choux together.
  3. Continue building the tower by dipping and “gluing” filled choux on top of the base.
  4. Finally, use a fork to dip into the caramel and spin a web of sugar around the tower.