Lemon and Coconut Meringue Puffs

I’ve made choux buns lots of times before, but I’ve always been a bit scared to tackle the craquelin. The first time I attempted it was a bit of a disaster and up until now I steered clear. This time I was determined to get it right, not just because I think it looks really effective, but also because I love the idea of a crunchy, sugary layer encasing light choux buns. 

I’m a sucker for anything lemon meringue - pie, cake, ice cream, cookies - you name it, if it’s lemon meringue flavoured I can’t resist it! When it comes to making choux buns, I think the lighter the better - so a lemon cream filling is pretty much perfect. Combined with the sweet toasted meringue, there's just the right blend of sweetness to tartness! 

This recipe makes around 40 bite-sized buns - and they’re be a really great addition to a dessert table. If you wanted bigger buns, you can pipe them larger - you just need to adjust the baking time.  Whatever you do, these buns are best enjoyed on the same day you bake them, so make sure you have lots of hungry volunteers around to help devour them - or, you know, just a big appetite!

What you need (for 40 puffs):

For the craquelin:
80g light brown sugar
65g unsalted butter
80g plain flour

For the choux pastry:
225ml milk
85g unsalted butter
125g plain flour
Pinch of salt
4-5 medium eggs

For the lemon cream filling:
300ml double cream
3tbsp lemon curd

For the coconut meringue:
60g egg whites (approx. 2 medium eggs)
120g caster sugar
1tsp coconut extract

What you need to do:

For the craquelin:

1. Cream the butter and sugar together until soft and light, then add the flour and combine
2. Pour the dough out and lightly knead to combine, then place between two sheets of baking paper and roll out to a 20cm circle
3. Place the dough in the freezer whilst you prepare the choux pastry

For the choux pastry:

1. Line two baking trays with baking paper and pre-heat your oven to 200°c fan
2. Place the milk and butter in a medium sized saucepan over a medium heat and wait for the butter to slowly melt - stirring occasionally
3. Combine the flour and salt and once the butter has melted, slowly start to add the flour to the pan - stirring quickly with a wooden spoon
4. Remove the saucepan from the heat and continue to stir until you have a smooth dough that no longer sticks to the side of the saucepan - place the dough into the bowl of the freestanding mixer, and then begin to mix
5. Slowly add in one egg at a time - mixing well between each addition
6. You’ll need to use 4 medium eggs, but might not need all of the 5th egg (if at all) - in this case, whisk the egg separately and only add in as much as you need - you’re looking for the choux paste to be firm enough to hold its shape once piped but still with a little give - often referred to as ‘dropping consistency’
7. Once the paste is ready, remove the pre-prepared craquelin from the freezer, then place a small round nozzle inside a large piping bag, then pipe 40 circles around 2cm in diameter
8. Using the bottom end of a large piping nozzle, cut out small discs of craqeulin (they should be around the same size as the piped choux) and place each disc on top of your choux
9. Bake for 12 - 15 minutes, until the craquelin is golden brown on top and leave to cool

For the lemon curd filling:

1. Once your choux buns have cooled, you can prepare the filling...
2. Whip the double cream to medium-soft peaks then fold in the lemon curd
3. Make a small incision in the bottom of each bun, then place the filling in a large piping bag and fill the buns generously

For the coconut meringue:

1. Place the egg whites and sugar in the bowl of a freestanding mixer over a bain marie and whisk until the sugar has dissolved and registers 72°c on a sugar thermometer
2. Remove the bowl from the heat and whip the bottom of any water and place on your mixer with the whisk attached
3. Whisk the mixture until you have a stiff meringue, adding the coconut extract towards the end
4. Once the meringue is ready, you can either dip the top of each puff into the meringue to create a peak, or you can use a piping bag / nozzle to pipe rosettes on top
5. You can finish the puffs with a sprinkling of toasted coconuts if you like too
6. These are best enjoyed on the day of making so once you’re done - devour and enjoy!