Lemon Meringue Choux Buns

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recipe by Armelle, Les Gourmands disent d'Armelle

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    645
based on 2 ratings

User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 30, 2024

Ingredients

  • Butter icon
    Butter
    120 g
  • Lemon icon
    Lemon
    2
  • Water icon
    Water
    200 ml
  • Milk icon
    Milk
    100 ml
  • All purpose flour icon
    All purpose flour
    115 g
  • Egg icon
    Egg
    3
  • Egg yolk icon
    Egg yolk
    2
  • Caster sugar icon
    Caster sugar
    175 g
  • Cornflour icon
    Cornflour
    30 g
  • Egg white icon
    Egg white
    2

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Cooling rack
  • kCook icon Plastic container
  • kCook icon Small bowl
  • kCook icon Large glass bowl

Step preview

  1. Making the choux:
  2. Pre-heat oven - 180°C
  3. Line a clean baking tray with parchment paper then set aside
  4. Attach the Creaming Beater
  5. Add water, milk and butter to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Mix with splashguard fitted - 30 sec, 120°C, Speed 1
  8. Then add all purpose flour to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted - 2 min, 60°C, Speed 1
  10. Add egg to the Cooking Chef XL Bowl one by one while machine is running
  11. Mix with splashguard fitted - 2 min, Speed 2
  12. Prepare a clean piping bag with plain round tip
  13. Transfer content of Cooking Chef XL Bowl to piping bag
  14. Pipe choux buns onto the prepared baking tray
  15. Bake - 25 min, 180°C
  16. Remove from oven
  17. Transfer buns to a cooling rack and continue
  18. Making the lemon cream:
  19. Place a container in the freezer
  20. Add egg yolk, caster sugar and cornflour to a clean small bowl
  21. Beat gently until well combined
  22. Clean Cooking Chef bowl
  23. Attach the Whisk
  24. Add butter, lemon and water to the Cooking Chef XL Bowl
  25. Whisk with splashguard fitted - 30 sec, 60°C, Speed 1
  26. Transfer egg mixture to Cooking Chef XL Bowl
  27. Whisk with splashguard fitted - 30 sec, 90°C, Speed 1
  28. Remove the container from the freezer
  29. Transfer content of Cooking Chef XL Bowl to plastic container
  30. Cover with plastic wrap
  31. Chill in fridge and continue
  32. Making the Italian meringue:
  33. Clean Cooking Chef bowl
  34. Attach the Whisk
  35. Add egg white and caster sugar to the Cooking Chef XL Bowl
  36. Whisk with splashguard fitted - 1 min, 120°C, Speed Max
  37. Whisk with splashguard fitted - 1 min, Speed Max
  38. Transfer meringue to large glass bowl
  39. Stir gently then set aside
  40. Remove the lemon cream from the fridge
  41. Spoon the cream into a piping bag and fill each bun with the mixture
  42. Dip them in the meringue
  43. Blow the meringue with a blowtorch
  44. Serve
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