![[ RECIPE LEMON MERINGUE CHOUX ] ✨🇫🇷Hello les amis ! Today c’est jour de découpe ! Un craquelin croustillant, un crémeux ...](https://img4.foodyas.com/954/280/1725830869542804.jpg)
13/10/2026
[ RECIPE LEMON MERINGUE CHOUX ] ✨
🇫🇷Hello les amis ! Today c’est jour de découpe ! Un craquelin croustillant, un crémeux citron onctueux et acidulé, une meringue italienne aérienne et une touche de gel citron pour encore plus de fraîcheur.🍋
La composition :
▪️Une pâte à choux
▪️Un craquelin
▪️Un crémeux citron
▪️Une meringue italienne
▪️Un gel citron
📌La recette en français est disponible sous mon précédent post en vidéo
Belle soirée les amis ♥️
________
🇲🇾Hello everyone! Today, I’m sharing my recipe for little lemon meringue choux buns, combining the crunch of the craquelin, the intensity of the lemon, and the sweetness of Italian meringue. 🍋
▪️ Choux Pastry
62.5 g milk
62.5 g water
110 g butter
140 g flour
10 g sugar
4 g salt
210 g eggs
Gently heat the milk, water, butter, salt, and sugar over low heat. Once the butter has melted, remove the pan from the heat and add the flour all at once. Mix well, then return the pan to the heat and cook until a thin film forms on the bottom of the pan. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until the steam has evaporated and the dough has cooled slightly. Gradually add the eggs, mixing well between each addition. Transfer the choux pastry to a piping bag and pipe the choux buns onto a baking tray. Place a disc of craquelin on top of each bun. Bake at 170°C (338°F) for 45 minutes.
▪️ Craquelin
80 g butter
100 g brown sugar
100 g flour
Mix all the ingredients together until a smooth dough forms. Roll out the dough and place it in the freezer until firm. Cut out 4 cm discs using a round cutter.
▪️ Italian Meringue
150 g sugar
60 g water
75 g egg whites
Heat the sugar and water to 110°C (230°F). At this temperature, start whisking the egg whites until foamy. Once the syrup reaches 118°C (244°F), slowly pour it into the egg whites while whisking continuously. Continue whisking until the meringue is glossy, the mixing bowl has cooled down. You should obtain a firm meringue with a nice bird’s beak consistency.
The rest of the recipe is in the comments 👇🏻
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