Comments 15


This is the second post of my birthday food I made for my self (sorry for the late post, I’m very tired lately).

Nothing very fancy here, just normal choux pastry with lemon cream filling. I loved it! Have I told you that I like dessert with fruits in it. Well, this one didn’t have the real fruit in it, but I used lemon juice for the filling. Going to make more sometime! My new favourite dessert!

For the pastry, there are million versions of recipes out there, you can use your own recipe or follow the one I have here.

As for the filling I only made it half, and it was more than enough for me.

The result is a creamy lemon curd. Not too lemony and not too sweet. Perfect for me (husband still prefer chocolate cream though :P)

Birthday food

recipe source: Hesti’s Kitchen


Choux Pastry


  • 150g butter
  • 150g flour
  • 250ml water
  • 4 eggs (or 5 if they’re small eggs)


How to:

  • Preheat oven to 200°C.
  • Place butter and water in a pot. Bring it to the boil, turn down the heat and add in flour. Stir and mix quickly until there’s no lumps.
  • Keep stirring using a wooden spoon until the mixture is cold enough then add eggs one by one while keep mixing the batter.
  • Put the batter into a pastry bag. Pipe the batter onto a baking tray.
  • Bake for 25 to 30 minutes (until golden brown).
  • When the pastries look nice and done, let them sit in the oven for 5 to 10 minutes. Open the oven’s door tiny bit, so the temperature doesn’t change too sudden.
  • And DO NOT OPEN the oven’s door to check them in the middle of baking.



Lemon Cream


  • 1 egg
  • 1 egg yolk
  • 75 g caster sugar
  • 50 ml lemon juice
  • 40 g unsalted butter
  • zest from 1 lemon
  • 100 ml heavy cream


How to:

  • Prepare a pot with water in it for simmering.
  • In a heat proof bowl, place egg, yolk and sugar. Mix until incorporated.
  • Place the bowl over the pot, and keep stirring the egg mixture until pale and thicken.
  • Once the mixture thick enough, add lemon juice. Stir some more until thicken again.
  • Lastly, add butter and take of from the heat. Stir well. Set aside to cool down.
  • Whisk the cream until hard peak (do not over whisk) and mix with the lemon curd mixture.



  1. Make a little hole with a small knife at the bottom of the choux.
  2. Fill it with lemon cream. Set aside.
  3. Croquembouche usually use caramel to stick the choux, but I’m not a big fan of caramel so I used chocolate instead.
  4. Using a spoon, I took 1 tsp melted chocolate and spread it a bit at the bottom of the choux. And stack all the choux together.
  5. When you’re done making the croquembouche, drizzle some more chocolate all over the choux to make the croquembouche prettier. And I sprinkled some roasted sliced almonds too. Yuuuum!



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