Choux pastry puffs aren’t just gorgeous to look at; they are also nice to eat with creamy delicious filling. I am a fan of choux pastry puffs. I have tried many desserts made from choux pasty puffs from éclair, profiteroles to croquembouches. I also love lemon meringue tart, so I came up with an idea to see what will happen if I combine two of my favourite dessert. It turned out perfectly and tasted great too. I liked it and I hope you enjoy eating them too.
Ingredients For Choux pastry
60 grams of butter
3/4 cups of water
¾ cups of plain flour
2 egg whites
½ cup of confectionary sugar (you can add a bit more if you would like more sweetness to your meringue)
Method Choux pastry
Cut butter into cubes and put into a saucepan.
Place the saucepan on the stove and add water.
Turn on the stove and keep stirring until the butter is melted and bring it to boil.
Remove from the heat immediately and add flour.
Stir vigorously with a wooden spoon until the mixture is smooth paste like.
Allow the mixture for few minutes (2-3 minutes) then start adding eggs one at a time. Beat the eggs into the mixture. You may use electric beater as it needs to be beat well until the mixture turns out smooth and glossy. The mixture needs to be cool thoroughly before baking.
Preheat oven on 220 degrees.
Fill the piping bag with the mixture. If you are using a plastic piping bag like I did make sure you leave some space at the tip (just like shown in the photo) as you need to cut the tip once you have filled it with the mixture.
Pipe the mixture on to the trays (leaving space between each puff) and cut off the mixture with a wet knife.
Bake at 220 degrees for 15 minutes then reduce the heat 180 degrees.
Bake until the puffs are golden and well-cooked inside.
Before making the meringue make sure the eggs are at room temperature
Separate the yolk from the egg whites
Place the egg whites into a large mixing bowl.
Using an electric beater start beating the egg whites until the mixture holds a ‘soft peaks’.
Add sugar and beat till the mixture is shiny, glossy and holds ‘firm peaks’. You will know it when you turn the mixing bowl upside down and the meringue will stay in the bowl.
Place the meringue inside a piping bag.
Swirl the meringue onto the puffs.
Using a blow torch lightly burn the meringue or alternatively you can place it into the oven in low heat.
Squeeze some lemon juice on the puffs and dust with confectionary sugar.