"Choux Pastry ring filled with lemon pastry cream and Swiss meringue"
Lemon Paris-Brest
4
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Prep time 45mins
Cook time 40mins
Serves or Makes: 8
Recipe Card
For the Choux Pastry
ingredients
- 6 tablespoons unsalted butter
- 3/4 cup milk
- 3/4 cup water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup all purpose flour
- 3 eggs
For the Lemon pastry cream:
ingredients
- 3 egg yolks
- 1 cup whole milk
- 1 vanilla bean
- 3 tablespoons sugar
- 1 cup lemon curd, recipe below
For the Lemon curd
ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, at room temperature
- 4 extra large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/8 teaspoon kosher salt
For the Swiss Meringue
ingredients
- 3 egg whites
- 3/4 cup sugar
For the choux pastry
Method
Step 1
In a medium saucepan melt the butter with the water, salt and sugar. Add all the flour at once and cook for a couple of minutes until the dough comes together. Transfer to the.bowl of your mixer and beat for a minute to cool down the dough for a bit. Add the eggs one at a time until well incorporated. Put the dough in a piping bag and pipe a 9 inch circle, then another circle inside the first one and a third one on top of the other two. Sprinkle with powder sugar and slice almonds Bake at 375 ° F for 40 minutes without opening the oven door. Let cool in the oven for a couple of minutes Take the ring out and make some tiny holes to let the steam out. Cool completely
For the Pastry Cream
Step 1
In a small saucepan bring to a boil the milk, half of the sugar and the vanilla bean. In a small bowl, beat the 3 egg yolks with the rest of the sugar and the corn starch sifted Split the vanilla bean in half and take out the seeds, discard the pod. Slowly pour the warm milk into the eggs yolks mixture and mix well. Return to the saucepan and cook until thickens. Add the butter and mix well. Cover with plastic right on top of the cream and let cool completely
For the Lemon Curd
Step 1
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the egg yolks, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. Mix the pastry cream and lemon curd together until well incorporated
For the Swiss Meringue
Step 1
In a double boiler mix the egg whites and the sugar until the sugar dissolves, beat the egg whites on high speed until glossy
Step 2
Cut the ring of choux pastry in half Fill with the lemon pastry cream and the Swiss meringue