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Le Cordon Bleu News, 06/20/2014
Choux pastries filled with lemon cream and red berries
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Bastille Day recipe

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About this recipe

To celebrate France’s national holiday, what could be more fitting than a choux pastry recipe: A French pastry classic! On a hot spring or summer day this dessert of refreshing lemon paired with fresh red berries is sure to hit the mark.

Recipe - Choux pastries filled with lemon cream and red berries

Approximately 20 choux pastries

Preparation time: 35 minutes

In this recipe:

  • choux pastry
  • lemon cream
  • raspberries
  • strawberries
  • fromage blanc





Choux pastry
50 g butter
120 ml water (or 60 ml water / 60 ml milk)
2 g salt
7 g sugar
75 g flour, sifted
2 eggs
- - - - - - - - - - - - - - - - - - -
250 g sugar nibs
Lemon cream
30 ml lemon juice
3 g lemon peel
1 g agar-agar
60 g sugar
200 g fromage blanc
200 ml whipping cream, whipped
Red berries
125 g raspberries
250 g strawberries, halved
Red berry coulis
200 g red berries
50 g sugar
lemon peel, finely grated

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  1. Preheat the oven to 180 °C. Lightly butter a baking sheet.
  2. Choux pastry : Prepare the choux pastry using the ingredients in the ingredient list. Transfer to a piping bag with a plain pastry tip (nozzle).
  3. Pipe 4 - 5 cm diameter rounds onto the baking sheet, sprinkle over sugar nibs. Bake in the oven for 15 minutes without opening the oven door. Lower the oven temperature to 165 °C and, leaving the oven door slightly open, continue cooking for 15 more minutes or until the choux pastry is lightly golden. Check that the choux are cooked by tapping them: if they sound hollow, they are cooked. Transfer to a wire rack to cool.
  4. Lemon cream: Heat the lemon juice, peel, agar-agar and sugar together. Combine with the fromage blanc. Fold in the whipped cream and transfer to a piping bag with a plain pastry tip (nozzle).
  5. Red berry coulis: Combine the red berries and sugar. Blend to a purée and strain through a china cap sieve.
  6. Slice the top off each of the choux to obtain a hat. Fill each choux with lemon cream and arrange the strawberry halves and raspberries on top. Position the hat on top.
  7. Place a filled choux pastry on a plate and decorate with finely grated lemon peel. Draw a line of red berry coulis on the plate and serve the remainder in a sauce boat.

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