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Lemon Religieuses with Cracker
Reimagined religieuses: light choux pastry, lemon mousse and a golden lemon cracker. An original pastry, both crunchy and creamy, ideal for impressing your guests.
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Cost Breakdown
Critical Success Points
- • Cool the cracker before cutting it
- • Incorporate the eggs gradually into the choux dough
- • Bake the choux at 180°C without opening the oven too early
- • Cook the lemon cream until the first boil then 30 seconds
- • Whip the mousse with very cold butter
Safety Warnings
- • Handle hot liquids (lemon juice, cream) carefully to avoid burns.
- • Use kitchen gloves when handling the hot oven.
- • Do not let the cream boil too long to avoid coagulation.
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