Croissants cubes with lemon curd and merengue

Cooking time:

1 hour

Active time:

40 minutes

Complexity:

Average

Need to defrost

What happens if you combine lemon tart with meringue and croissant? That's right, our lemon croissant cubes! If you don't have a special silicone shape at hand, you can do without it: just roll up the dough strips with a snail and carefully place them on the baking sheet .

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Рецепт «Круассаны-кубы с лимонным курдом и меренгой»

Recipe "Croissants cubes with lemon curd and merengue "

Ingredients for 8-10 portions

layered yeast dough

1 pack (500 g)

For lemon kurd:

lemon juice

40 ml

lemon zest

20 g

water

30 ml

sugar

80 g

yolk

60 g

butter

40 g

starch

5 g

gelatin

2 g

For merengue:

protein

100 g

sugar

200 g

water

100 ml

lemon juice

10 ml

Круассаны-кубы с лимонным курдом и меренгой, шаг 1/16

Step 1/16

For the kurd, in a saucepan, mix the yolks, sugar, water, butter and starch.

Круассаны-кубы с лимонным курдом и меренгой, шаг 2/16

Step 2/16

Put the mass on a medium heat and heat until thickened, stirring constantly.

Круассаны-кубы с лимонным курдом и меренгой, шаг 3/16

Step 3/16

Wipe the finished kurd through a sieve so that there are no lumps.

Круассаны-кубы с лимонным курдом и меренгой, шаг 4/16

Step 4/16

Soak the gelatin in cold water, 1 to 6, for 10 minutes, then warm until dissolved.

Круассаны-кубы с лимонным курдом и меренгой, шаг 5/16

Step 5/16

Add the prepared gelatin and lemon zest to the still warm kurd.

Круассаны-кубы с лимонным курдом и меренгой, шаг 6/16

Step 6/16

Punch the mass with an immersion blender with an emulsion nozzle. Cover the container with kurd with cling film so that it fits snugly to the surface of the mass. Then refrigerate the cream until completely cooled.

Круассаны-кубы с лимонным курдом и меренгой, шаг 7/16

Step 7/16

Defrost the puff pastry according to the instructions on the package and roll out into a layer about 3 mm thick.

Круассаны-кубы с лимонным курдом и меренгой, шаг 8/16

Step 8/16

Divide the dough into strips 5-6cm wide and twist into tight snails. Hide the tip of the strip at the bottom of the workpiece.

Круассаны-кубы с лимонным курдом и меренгой, шаг 9/16

Step 9/16

Place the resulting snails in a silicone mold and cover with cling film. Leave for proofing for 15-20 minutes: during this time, the dough will fit and increase in volume before baking.

Круассаны-кубы с лимонным курдом и меренгой, шаг 10/16

Step 10/16

To make the puffs even, cover the mold with a non-heavy, flat baking sheet or a special metal sheet.

Step 11/16

Put in the oven preheated to 170 degrees and bake for 26 minutes with the sheet, then another 4 minutes without it, so that the top has time to brown.

Круассаны-кубы с лимонным курдом и меренгой, шаг 12/16

Step 12/16

Still warm puffs fill with lemon kurd through a small hole using a confectionery bag.

Круассаны-кубы с лимонным курдом и меренгой, шаг 13/16

Step 13/16

For the meringue, mix the water with sugar and heat to 119-120 degrees.

Круассаны-кубы с лимонным курдом и меренгой, шаг 14/16

Step 14/16

In parallel, add lemon juice to the whites and start beating with a mixer on medium speed.

Круассаны-кубы с лимонным курдом и меренгой, шаг 15/16

Step 15/16

When the sugar syrup reaches the desired temperature, pour it into proteins in a thin stream along the wall of the mixer bowl. Whisk for about 10 minutes more until fluffy and stable.