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Notes: 1. You will need a food scale, whisk, sieve, candy thermometer, pastry bag and tips for this recipe. 2. Make the lemon custard and raspberry sauce 1 day ahead.


Lemon Custard

1 cup sugar

6 tablespoons corn starch

3/4 teaspoon salt  


2 cup whole milk

2 cups heavy cream  

2 large organic lemons


4 large eggs yolks

3 tablespoons unsalted butter, sliced

2 teaspoons vanilla extract 

Raspberry Sauce

4 1/2 cups fresh raspberries

1 1/2 cups sugar

¼ teaspoon salt

½ cup water

Pâte à Choux

1 cup water

6 tablespoons unsalted butter

¼ teaspoon salt 

3/4 teaspoon sugar


5 1/2 ounces all purpose flour (dry weight)

4 large eggs


White Chocolate Ganache

8 ounces white chocolate

¼ cup heavy cream, plus 2 teaspoons

1 tablespoon vegetable shortening


Almond slivers, crushed 




Lemon Custard

Zest the lemons, and juice them to measure out 2 tablespoons of juice.  

Add the dry ingredients, milk, cream and lemon zest to a sauce pan. Heat over medium temperature and whisk continuously until mixture is hot and starts to steam, but DO NOT bring to a simmer! 


Add the egg yolks to a small mixing bowl and temper in a ladle or two of the hot mixture using a whisk. Gradually whisk back into the custard mixture.  Continuously whisk until the mixture comes to a slow boil. Reduce the temperature to low and whisk for 1 more minute.  

Remove from the heat and whisk in the the butter, followed with the vanilla and lemon juice.  Press through a sieve into a bowl and let cool some.  Press a piece of plastic wrap directly onto the custard to prevent a film. Once cool enough, place into the refrigerator to set/thicken for several hours.

Raspberry Sauce

3 quart sauce pan with a 4 1/2 inch high wall.  (Anything less may boil over) 

Add all of the ingredients to the sauce pan and bring to a boil. Reduce to medium temperature, cook for 3 minutes and crush with a potato masher or flat utensil. Strain through a sieve, wipe out pan and place back on the burner on high temperature.  Boil on high, without stirring until sauce reaches 218-220F.  Pour into a small bowl, let cool, cover and set aside until ready to use next day.  Does not need refrigeration.  

Pâte à Choux

Pâte à Choux can be spooned onto the baking sheet or piped with a #808 round tip.

Add the water, butter, salt & sugar to a medium sized sauce pan and bring to a boil. Remove from heat, add all of the flour and stir until smooth. Reduce heat to low, add back to burner and stir continuously for 30 seconds or until a thin layer starts to coat bottom of pan. Scrape into a medium sized mixing bowl and let cool to 143F  (use thermometer) Anything above 143F may curdle eggs.  

Once cool, add 1 egg and stir with a wooden spoon, vigorously until smooth.  Repeat until all eggs are mixed in smoothly.  A food processor can be used too.  

Pipe 1 1/4 inch rounds onto a baking sheet lined with parchment paper, or spoon on. Any peaks should be pressed down with a damp finger to prevent irregular shapes during baking.  

Place in center of preheated oven at 400F and bake for 20 minutes. Remove and let cool.  

Fill one pastry bag with the lemon custard fitted with tip and a second pastry bag with the raspberry sauce, fitted with tip.  Pipe full each pastry with the custard, followed with a small pipe of the raspberry sauce.  Place back on the baking sheet as each is filled.  

White Chocolate Ganache

Melt the white chocolate in microwave on high for 2 minutes. Work quickly.  Add the cream to a small container and bring to a boil in the microwave. Don't let boil over.


Add the shortening to the white chocolate, while still hot and whisk until smooth. Add the hot cream and whisk until smooth. Chocolate will look like its seizing up, but keep whisking and it will smooth out.  If it cools too much it will need a quick 5-10 second reheating in the microwave.  

Dip a filled pastry halfway into the warm white chocolate and shake off the excess. Immediately sprinkle with almond slivers. Repeat and place pastries on a serving plate.  

Refrigerate to keep fresh.  





Pâte à Choux pastry filled with a fresh lemon custard and fresh raspberry sauce, dipped in creamy white chocolate and finished with crushed almond slivers


x2 For piping custard and sauce

808 tip For piping Pâte à Choux

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