Lemon Cream Puffs- Recipe

 

Step 1 - Puffs

 

1. Bring milk, water, unsalted butter, and salt to a boil.
2. Sift the high- and low-gluten flour, and then pour into the boiling liquid.
3. Use an egg beater to rapidly stir and form the dough (stir until the mixture forms into dough that can be taken out of the bowl)
4. Beat the eggs and heat to 40℃. Add to the dough rapidly in small batches.
5. Stir in the battered eggs in batches. Scrape the metal side evenly until the mixture liquidizes.
6. Squeeze the puff mixture onto the baking pan (about 4 cm in diameter and 2 cm in height) and cover with the pineapple dough skin. Bake at 170℃ for 20 minutes.
7. Raise heat to 160℃ and continue baking for 15-20 minutes to finish.

 

Step 2 - Pineapple Dough Skin

 

1. Mix butter and #2 fine sugar until even.
2. Sift high- and low-gluten flour together.
3. Add almond powder and flour into the butter mixture.
4. Mix the dough until even (no lumps).
5. Press the dough into 0.5 cm thickness patties and place on a baking sheet.
6. Use a round mold to cut out (diameter 5cm) rounds and place on top of the puffs.

 

Step3 - White Chocolate Yogurt Cream Mousse

 

1. Melt the white chocolate in a hot water bath until the chocolate is liquid.
2. Mix gelatin powder with drinking water until it becomes gelatin.
3. Heat cream (1) until 60 degrees and add in vanilla seeds.
4. Add gelatin into the cream and mix well.
5. Add the yogurt into the mixture and mix evenly.
6. Add the cold cream (2) and mix well.
7. Refrigerate the mixture overnight.
8. Use a mixer and beat the cold cream mousse until fluffy.
9. Place in a saw tooth piping bag.

 

Step4 - Lemon Passion Fruit Butter Filling

 

1. Heat yellow lemon juice and passion fruit puree until it boils.
2. Mix egg and sugar, and beat until fluffy.
3. Add the boiled mixture into the egg mixture.
4. Heat the egg mixture in a hot water bath until it becomes thick.
5. Mix gelatin powder and drinking water until it becomes condensed.
6. Pour the gelatin into the thick lemon juice and egg liquid, and mix in lemon zest until even.
7. Add in room temperature unsalted butter and mix until even.
8. Cool in the refrigerator overnight.
9. Place in a flat mouth piping bag.

 

Step5 - Decorative Materials

 

1. Cut the puffs in half.
2. Then cut off the side of the puffs and squeeze three rings of cream mousse around the puff.
3. Fill the center of the puff with lemon filling until the filling is the same height of the mousse.
4. Squeeze three more rings of cream mousse (upward)
5. Use a zester to spread lemon zest evenly on the cream mousse
6. Cap with the remaining puff cap and dash with powdered sugar to complete.