LEMON CHOUX

Methods and Directions

• In a mixing bowl, sift flour and set aside.
• In a pan, add in butter, sugar, salt, and water.
• On medium heat, melt the butter completely and bring to a boil.
• As soon as it starts to boil, get the pan off the heat. Add flour, all at once, with a wooden spoon, stir until combined.
• Return to the heat, and cook until it starts to form a ball. By now there should be a thin coating or a layer at the bottom. So it’s better to use a regular pan, not a non-stick one for this recipe. Take the pan off heat, let cool for 5 minutes.
• Beat the eggs for one minute and gradually add the eggs, one at a time, to the mix blending well after each addition.
• Never pour in egg mixture as soon as the mixture is out of heat. Then the eggs will be cooked, which is the least wanted here.
• Keep beating until the mixture becomes thick and shiny. The batter should drop off the spoon when shaken.
• Pipe the choux onto the parchment-paper-lined baking pan. Of course, you can use a spoon, too. Dip your finger in the water and slightly push down little pointy parts.
• Bake at 400°F (200°C) for about 20 minutes or until it’s well swollen and golden brown. Cooking time varies depending on the size of choux you piped.

• Bring the ingredients together to make a nice cream of a good consistency.

• Prepare the glaze and pour over the éclairs before serving.

• Beat egg whites with sugar to stiff, glossy peaks for decoration.