Today, we’re showcasing a selection of incredible recipes featured in the first 3 weeks of MasterChef Australia 2024.
This Lemon Meringue Choux recipe comes courtesy of the season’s third episode.
Makes 35
Ingredients
Craqueline
75g plain flour
75g butter, softened
75g caster sugar
Choux
225ml water
100g butter, cubed
5g sugar
5g salt
180g plain flour
260g eggs, approximately 4-5 eggs
Lemon Curd
¾ cup lemon juice
¾ cup caster sugar
¾ cup cream
3 eggs, lightly whisked
Whipped Cream
1 cup cream
1 tbsp icing sugar
Italian Meringue
1 ½ cups caster sugar
½ cup water
3 egg whites
Lemon Meringue Choux Method
1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.
2. For the Craqueline, combine all ingredients in the bowl of a stand mixer. Beat until a consistent dough is formed.
3. Roll between two sheets of baking paper to a thickness of 2-3mm and freeze for 30 minutes.
4. For the Choux, place the water, butter, sugar and salt into a large saucepan and bring to the boil.
5. Add the flour and cook for 2-3 minutes, stirring constantly, until a crust forms on the bottom of the pan.
6. Place dough into a stand mixer using the paddle attachment, mix on medium speed for 2 minutes until the steam dissipates.
7. Gradually add the eggs, one at a time, until the mixture is thick and glossy. Transfer to a piping bag fitted with a 1cm plain nozzle. Pipe into 4cm rounds on baking tray.
8. Remove the Craqueline from the freezer. Use a 4cm cookie cutter, cut a circle for each choux round. Gently place craqueline on top of each round.
9. Place in oven and bake for 35-40 minutes, until lightly golden brown. Do not open the oven until finished.
10. Remove from the oven and cool on the tray.
11. For the Lemon Curd, create a bain-marie by filling a saucepan with 4-5cm of water and place over a medium heat to bring to the boil.
12. Place lemon juice and caster sugar into a medium heatproof bowl that nestles on top of the saucepan and stir until the sugar is dissolved.
13. Reduce the heat to low and add the cream and eggs. Use a wooden spoon to combine well.
14. Stir constantly until the curd thickens and coats the back of a spoon.
15. Strain through a sieve onto a medium baking tray and cool in the fridge until needed.
16. For the Cream, combine cream and icing sugar in a stand mixer and using the whisk attachment beat until thickened and soft peaks have formed.
17. Carefully fold in the cooled lemon curd mixture and place into a piping bag and reserve in the fridge.
18. For the Italian Meringue, combine the caster sugar and water in a small saucepan cook until the mixture reaches until 116°C.
19. In a stand mixer with a whisk attachment, whip the egg whites until soft peaks form.
20. In a slow, continuous drip, beat the boiled sugar mixture into the whipped egg whites until the mixture is thick and glossy.
21. Transfer to a piping bag and set aside.
22. Make a small insert in the bottom of each choux bun. Fill each choux bun with the lemon curd mixture.
23. Pipe a small dollop of Italian meringue on the top of each bun. Using a blowtorch, lightly torch the meringue until golden brown.
24. Serve and eat immediately.