Choux au Craquelin is one of those desserts that looks beautiful but sounds too complicated to make at home. And yet, with just four basic ingredients, you can make a plethora of showstopping Choux for any celebration, in any flavour you like. My Lemon Meringue and Raspberry Choux au Craquelin recipe is ideal for spring, and with Mother’s Day coming up, you’ll be treating your Mum to pastries as good as those you’ll find in a Parisian Patisserie.
This gorgeous recipe is by writer, baker, recipe developer and Great British Bake Off contestant Rowan Claughton @rowanclaughton
Makes: 12 Choux au Craquelin
Prep Time: 45 minutes
Cook Time: 25 minutes
Ingredients:
For the Craquelin:
- 50g unsalted butter, softened
- 50g light soft brown sugar
- 50g plain flour
- ⅛ tsp salt
For the Choux Pastry:
- 150g water
- 80g unsalted butter, cubed
- 45g plain flour
- 55g strong white bread flour
- ⅛ tsp salt
- 2 large eggs
For the Meringue Fillings:
- 2 large egg whites
- 200g caster sugar
- 250g unsalted butter, softened
- 125g lemon curd
- Zest 1 lemon
- 60g freeze dried raspberry powder
To Finish:
- 120g lemon curd
Method:
- First, make the Craquelin. Combine all the ingredients in a small bowl and roll out between two pieces of parchment until ⅛ inch thick. Refrigerate for at least 30 minutes whilst still between the parchment.
- While the Craquelin is chilling, preheat the oven to 200°C / 180°C fan and make the Choux pastry. Melt the butter into the water in a saucepan. Once boiling, add both flours straight into the pan and stir immediately and constantly for two minutes. A ball of dough should form. Leave to cool for 5 minutes.
- Next, beat the eggs into the dough mixture and transfer straight to a piping bag. Pipe 2 cm rounds 4 cm apart from each other directly onto a non-stick baking tray. Dab the tops with water to flatten the surface.
- Stamp out slightly larger rounds of the chilled Craquelin, about 2.25-2.5cm in diameter, and place on top of each piped Choux circle. Bake for 12 minutes, then reduce the oven temperature to 150°C fan and bake for a further 10-15 minutes.
- While baking, make the Meringue Cream Filling. Add the egg whites and sugar to a bain-marie. Stir constantly until the sugar has dissolved. This might take up to 10 minutes. Once syrup-like, transfer to the bowl of a stand mixer and whip until soft peaks form. Alternatively, you can use a hand mixer. Once formed, add the butter and whip until a fluffy consistency. Add the lemon curd and lemon zest and whisk to combine before splitting between two bowls. In one half, stir in the freeze-dried raspberry powder.
- Make a small hole in the base of the buns and pipe your fillings into the bun until full. With the remaining lemon curd, pipe a small amount into each for an added burst of flavour. Serve and enjoy!
