Lemon choux feuillettés

Lemon choux feuillettés

By
From
How to Cook Pastry
Makes
12
Photographer
Peter Cassidy

This is an unusual way of using choux pastry, and is a delicious teatime treat. They are also very good filled with fresh berries and cream flavoured with vanilla.

Ingredients

Quantity Ingredient
sunflower oil, to grease
1 quantity Choux pastry

For the filling

Quantity Ingredient
250g double cream
1 tablespoon icing sugar, plus extra to dust
200ml homemade or good quality bought lemon curd

Method

  1. Heat the oven to 200°C. Lightly oil 2 large baking sheets.
  2. Place 1 heaped tablespoonful of choux pastry on the baking sheet and use a palette knife to spread it out to a 10cm circle, about 3mm thick. With a wet finger, tidy the shape and scrape off any excess mixture.
  3. Repeat with the remaining choux, leaving a 2cm gap between circles, until both baking sheets are filled. You may need to cook the choux circles in 2 batches, depending on the size of the baking sheets.
  4. Bake for 10 minutes, then lower the oven setting to 180°C and cook for a further 10–15 minutes, or until the circles have risen, are golden brown and completely crisp. Remove to a wire rack and leave to cool completely.
  5. Put the cream in a bowl, sift in the 1 tbsp icing sugar and lightly whip until it just holds its shape.
  6. Sandwich 2 cooled choux circles together with 1 tbsp of the sweetened cream and 1 tbsp lemon curd, either in 2 separate spoonfuls or lightly stirred together to give a marbled effect. Repeat with the remaining choux, sprinkle with icing sugar and serve.
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