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Chouquettes with Lemon Curd

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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18


  • pastry bag
  • parchment paper
  • 19 x 13-inch half-sheet baking pan
  • cooling rack


Choux Pastry

  • ½ cup milk
  • ½ cup water
  • 8 tablespoons unsalted butter diced
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 cup all-purpose flour
  • 4 eggs

Egg Wash

  • 1 egg yolk
  • 1 tablespoon milk

Lemon Curd Filling

  • 1 cup lemon curd
  • ½ cup whipped cream

Lemon Glaze

  • 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.

Heather's Helpful Hints

Cool the dough slightly before adding the eggs. If you add the eggs right away, the hot dough will cook them, thereby preventing the eggs from doing their puff job. Some bakers cool the dough in the pan off the heat, while others transfer the dough to a stand mixer and beat it on low speed for a minute or two to cool off.


Serving: 1choux bun | Calories: 166kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 15g | Vitamin A: 249IU | Calcium: 23mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!