These petit choux buns, also known as chouquettes are filled with lemon curd. Garnished with a candied lemon peel and lemon glaze, these little delicacies are a delicious bite-sized treat for a special occasion.
I couldn't be more excited that today marks our annual baking competition at work! I love brainstorming ideas and testing out new recipes. This year, I decided to think a little outside of the box with my dessert entry. And would you know it; these little beauties took home first place. If you're looking for an award-winning dessert for your next get-together, give these chouquettes with lemon curd a try!
Why you'll love this recipe
So let's talk about this lemon-inspired dessert. I decided to make miniature choux buns (also known as chouquettes) and fill them with a mixture of lemon curd and whipped cream. I garnished them with lemon glaze and candied lemon.
Choux pastry is made using a light pastry dough called pâte à choux. I really like this dough because it's simple, and you can fill it up with anything your heart desires.
Key ingredients and why we use them
Lemon Curd: I love lemon because it's so light and refreshing. You can make your own lemon curd at home or purchase it in the grocery store. Lemon curd is typically found next to the jams and jellies.
Eggs: This recipe calls for four eggs, which really makes them the star of this dough. The high moisture content of the dough (thanks to eggs) creates steam which helps them rise with no leavening agents.
Candied Lemon Peel: Candied lemon peel is a great way to use up leftover lemon rind. It's the perfect accompaniment to these chouquettes and even tastes good with a cup of coffee!
Frequently asked questions
Chouquettes are miniature choux buns made from a French pastry called pâte à choux. This light pastry dough is then filled with lemon curd, chocolate, etc. for a delicious treat.
While choux pastry originates from France, it is now used all over the world and you will most surely see these desserts in your average bakery!
This dough is quite simple and contains only butter, water, flour, and eggs. There is no leavening agent, and instead, the high moisture content creates steam during the baking process to puff the pastry.
Check out more pastry recipes
Check out some more reader-favorite pastry recipes below! Navigate to our recipe page to check out all My Sweet Precision recipes!
Chouquettes with Lemon Curd
- pastry bag
- parchment paper
- 19 x 13-inch half-sheet baking pan
- cooling rack
- ½ cup milk
- ½ cup water
- 8 tablespoons unsalted butter diced
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 4 eggs
- 1 egg yolk
- 1 tablespoon milk
Lemon Curd Filling
- 1 cup lemon curd
- ½ cup whipped cream
- 1 cup confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon lemon extract
- candied lemon peels optional
- Combine the milk, water, butter, salt, and sugar in a pan and set over low heat. Bring to a boil and immediately take the pan off the heat. Shower in the flour and mix with a wooden spoon until completely smooth.
- Return the pan to medium heat and stir continuously for about 1 minute to dry out the paste, and then tip it into a bowl. Add the eggs one at a time, beating with the wooden spoon. Once the eggs are all incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use.
- Place a rack in the middle of the oven and preheat to 350 degrees F. For small choux buns, put the paste into a pastry bag fitted with a ½ inch tip. Pipe small mounds in staggered rows onto a baking sheet lined with parchment paper or directly onto a greased baking sheet. Brush the choux with egg-wash and lightly mark the tops with the back of a fork. Bake for 15 to 20 minutes until the outside of the buns is dry and crisp but the inside is still soft. Cool on a wire rack.
- While buns are cooling, mix lemon curd and whipped cream. Use a pastry bag to fill the buns with 1-2 tablespoons of filling. Mix ingredients for the lemon glaze and lightly brush the glaze on the choux buns. Garnish with lemon peel if desired.
Notes and Tips
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!