Lemon meringue cake made with
– choux pastry,
– lemon pastry cream,
– pastry fondant,
– meringue.
Materials used
– Micro-perforated silicone baking mat
– Pastry bags
– Pastry bag
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs
Pastry cream
✔250g milk
✔40g sugar
✔2 egg yolks
✔15 g cornflour
✔15 g butter
Mounting
✔ Yellow colouring
✔ White pastry fondant
The recipe
For 5 Religious
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan.Remove from the heat and add the flour.Dry the dough.Pour into a bowl and then gradually fold in the beaten eggs.Poach the choux pastry onto a micro-perforated mat using a fluted piping tip. Bake at 180°C for 35 to 40 minutes.
Lemon curd
✔35g lemon juice
✔3g gelatine
✔16g butter
✔25g caster sugar
✔35g eggs
In a saucepan, heat the lemon juice with the caster sugar and egg until the cream thickens. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry, and the butter cut into pieces. Set aside to cool.
Custard cream
✔250g milk
✔40 g sugar
✔2 egg yolks
✔15 g cornflour
✔15 g butter
In a saucepan, bring the milk to the boil with a little liquid vanilla. In a bowl, mix the yolks with the caster sugar. Then add the cornflour. Pour the hot milk over the mixture and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the curd. Stir, filter and chill.
Assembly
Make a hole under each cabbage. Remove the cream and loosen a little. Fill a piping bag fitted with a piping nozzle with the cream and poach it in the puff pastry.
Heat the white fondant with a touch of yellow colouring in a bain marie, keeping a close eye on the temperature. If necessary, add one or two tablespoons of water to obtain the right consistency. The fondant must not exceed 40°C otherwise it will lose its shine. Dip your large choux into the fondant.
Make an Italian meringue and dip your puffs in it. Using a blowtorch, colour the meringue.
I decorated with a little edible gold leaf.
Chill until ready to eat.
