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)
375 ml water
3/4 tsp salt
1 1/2 tbs sugar
9 tbs unsalted butter
200 g all-purpose flour (finely sifted)
3 Meyer lemons and 1 lime
5 large eggs
1 tbs cornstarch
9 tbs unsalted butter (cubed)
250 ml heavy cream
500 g sugar
2 tbs light corn syrup
1/2 cup water
To make choux:
- Preheat oven to 400F.
- Line 2 baking sheets with parchment papers or silpat.
- In a medium sauce pan, heat the water, salt, sugar, and butter until bubbles form and butter is melted.
- Remove the pot from the heat heat and stir in all the flour.
- Use a spatula or wooden spoon, mix vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Allow the dough cool slightly (about 5 mins), then add one egg at a time, mix until the dough is smooth and shiny.
- Use a spoon, or a piping bag fitted with a wide tip, form or pipe the dough into a 1″ ball.
- Bake for 25 minutes.
To make lemon cream:
- Zest lemons. Set aside.
- Juice lemons (and lime if using) through a sieve to eliminate seeds and pulps.
- Use a whisk to combine lemon juice, corn starch, eggs, and sugar in a heated-proof bowl.
- Add butter.
- Set this bowl over simmering water. Whisk constantly until the mixture becomes thicken, about 18-20 minutes.
- Remove from the heat and pass the curd through a strainer into a bowl.
- Whisk in the lemon zest.
- In a medium bowl, use a handheld mixer to beat heavy cream until stiff.
- Fold the cream into the lemon curd and mix until combined.
- Use a piping bag fitted with a pointy tip.
- Fill the bag with lemon cream.
- Pipe the lemon cream into each choux.
- Set aside.
To make caramel:
- Heat sugar + light corn syrup + water in a large skillet over medium-high heat.
- Note: Do not stir otherwise the sugar will become crystalized.
- Turn off the heat when the sugar turns amber.
To make choux tower:
- Carefully deep 12 filled choux in the caramel, one at a time.
- Arrange them to create a round base. Use the caramel to glue the choux together.
- Continue building the tower by dipping and “gluing” filled choux on top of the base.
- Finally, use a fork to dip into the caramel and spin a web of sugar around the tower.