Pâte à chou pastry filled with lemon cream and topped with a crunchy mix before baking.
For the chou pastry
Preheat oven to 180° (th 6)
Pour the milk, sugar, salt and butter into a pan. Bring to a boil and remove from heat.
Add the flour, all at once, and mix well using a spatula.
Place back onto heat and mix well until the dough rolls into a ball and detaches from the sides of the pan.
Pour the mixture into a mixing bowl and add the whole eggs, one by one, mixng fully before adding the next one. The
mix should have a smooth texture.
Fill a piping bag with the mixture and pipe out the dough into two ball shapes (large and small) onto a pastry sheet
covered in parchment paper.
Cover each chou with the round crunchy topping.
Bake for 25 minutes without opening the oven. Slightly open the door to release the steam, close door and continue for
The chou, when fully baked, should feel very light and empty.
Cool on a rack.
For the lemon cream
Add the eggs, sugar, lemon juice and zests, into a pan. Cook at medium heat, whipping briskly, until the cream thickens.
Remove from heat and continue whipping while adding the butter. Spread out onto a pastry sheet, cover in cling film and
cool in the refrigerator.
Whip the cream until stiff and add gently to the cooled lemon cream.
Pour into a piping bag with a star tip.
For the crunchy topping
Grate the tonka bean and mix wth the flour and sugar.
Mix with the butter (room temperature), the sugar, flour and yellow food coloring. Form a ball shape. Roll out the dough
to 1mm thick between two sheets of parchment paper. Place in freezer.
Cut out circles, the same size as the chou, using a cookie cutter.
Place on top of the chou before baking.
Fill the chou with lemon cream.
Place the small chou on top of the larger ones and decorate using the rest of the lemon cream.
«Try flavoring the crunchy topping with vanilla or green matcha tea.»