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For the Craquelin discs:

  • Plain flour 100 g
  • Butter 80 g
  • Demerara sugar 100 g

For the choux buns:

  • Whole milk 65 ml
  • Water 65 ml
  • Butter 55 g
  • Egg 150 g
  • Plain flour 75 g

For the Lemon mousse:

  1. For the Craquelin discs:

    • Place the flour, butter and sugar in a electric mixer and mix until a dough forms.
    • Place between 2 sheets of greaseproof paper and roll out to 0.5Cm thickness.
    • Then using a round cutter, cut out rounds approx. 1.5" across.
    • Place in a refrigerator until required.
  2. For the choux buns:

    • Place the water and butter in a pan and bring to the boil.
    • Add the strong flour and beat well still on the heat to remove excess moisture,
    • Allow to cool slightly, then add the eggs one at a time, continuously beating, add the salt and the sugar.
    • When the mixture starts to leave the side of the pan, then place in a piping bag.
    • On an oven tray lined with parchment, pipe bun shapes, approx. 2" across leaving enough space in between , with a wet finger smooth the tail down.
    • Place the prepared craqueline discs on top.
    • Place in an oven and bake at 200c for 20 -25 minutes.
    • Place on a cooling rack and allow to cool, then make a small hole with a knife to allow the steam to escape and dry out the bun.
  3. For the Lemon mousse:

    • place 105g of CARTE D'Or Lemon Mousse Mix and 250ml of cold milk into and electric mixer
    • Whisk for 2 minutes on a slow speed and then 5 minutes on high speed.
    • Place in a piping bag until required.