Lemon Basil Cream

Lemon Basil Cream
Lemon Basil Cream
Ingredients
  • 15gr lemon juice
  • 3g lemon peelone small sliver
  • 1g agar-agar
  • 45g sugar
  • 100g fromage blancor cream cheese
  • 100ml whipping creamwhipped
  • 8each basil leaveschopped
  • 15g sugar
Yield:
Instructions
  1. Preheat the oven to 350 on low fan speed. Lightly butter a baking tray and cover with parchment paper.
  2. Prepare the choux pastry dough and transfer to a piping bag with a plain pastry tip (nozzle).
  3. Pipe 1 1/2-2 inch diameter rounds onto the baking sheet. Bake in the oven for 20 minutes without opening the oven door.
  4. slightly prop open the oven door and carry on cooking until the choux pastry is lightly golden. Check that the choux are cooked by tapping them: if they sound hollow, they are cooked. Transfer to a wire rack to cool.
  5. Lemon and basil cream: Heat the lemon juice, peel, agar-agar and sugar together. Then add fromage blanc (or sub cream cheese) and mix to incorporate, then cool. (set aside a few of the best basil leaves for decoration), then add to the lemon cream.
  6. Finally fold in the whipped cream and transfer to a piping bag with a plain pastry tip (nozzle).
  7. Slice the top off each of the choux to obtain a hat. Fill each choux with lemon and basil cream and position the hat on top. Decorate with basil leaves.