• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74

menu icon
go to homepage
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker Tips
    • Slow Cooker Baking
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pâtisserie

    Published on May 5, 2015. Modified on Oct 26, 2022 by bakingqueen74. This post may contain affiliate links. 17 Comments

    Lemon Curd Choux Buns

    5 shares

    I am pleased to say I did it! I made my first choux buns. Before this I’d never made choux pastry before, although I am a big fan. For proof, see my Choux pastry creations board on Pinterest! But I managed it, though I am sure improvements can be made in my technique.

    Lemon curd choux buns

    This is my entry into the Perfecting Patisserie linkup which I am hosting along with Kevin from The Crafty Larder.

    For me, this linkup is a challenge to myself to try out patisserie recipes that I would normally probably avoid as they seem too daunting.

    One of the main patisserie recipes I would like to try will be macarons. I’ve seen so many disasters with them.

    Which meringue method to use, how to get “feet”, how to get a nice shape, it sounds very complicated, and up to now that has been enough to make me run a mile!

    Macarons, eclairs, madeleines, meringues, tarts, profiteroles, entremets and so on are all welcome in the linkup, as well as bakes like croissants, brioches and pastries which might be classed as “viennoiserie”. There is no theme for this month, to get us started.

    Lemon curd choux buns

    After making the choux buns, I froze them for a few days as I didn’t have time to use them straight away. Luckily they froze well, defrosted fast, and just needed a couple of minutes in the oven to crisp up again.

    Crême patissière will have to wait for another attempt unfortunately.

    I decided to fill the choux buns with double cream and lemon curd, and drench them with icing sugar and lemon zest. A delicious mouthful!

    Lemon curd choux buns

    Recipe

    As I am a beginner in choux pastry, I followed Delia Smith’s recipe and method for choux buns.

    The buns were then filled with extra thick double cream and lemon curd, and covered with icing sugar and lemon zest.

     

    I look forward to trying choux pastry again now I’ve finally managed to pop my cherry. I hope you like my lemon curd choux buns, let me know if you try them.

    I’m also linking up with Treat Petite from Stuart from Cakeyboi (this month’s host) and Kat The Baking Explorer. The theme this month is Eurovision and I am representing France with my choux buns. Allez les Bleus!

    More Pâtisserie

    • Lemon macarons with jelly and piped filling.
      Mastering Macarons with Tante Marie Culinary Academy
    • Palmiers dusted with icing sugar on a lined baking tray.
      Easy Cranberry and Pistachio Palmiers
    • Macarons on a white baking rack.
      Macarons with Chocolate Rose Ganache
    • Table full of croissants.
      Making Croissants with Blackbird Bread

    Reader Interactions

    Comments

    1. Winnie says

      May 09, 2015 at 6:36 pm

      These look soooooooooo delicious and so pretty! I’ve lot to grab one or two for myself 🙂

      Reply
    2. fabfood4all says

      May 07, 2015 at 10:35 am

      Well done on your choux buns they look fab and what a great idea to put lemon curd and whipped cream into them:-)

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:18 pm

        Thanks Camilla!

        Reply
    3. Nayna Kanabar (@SIMPLYF00D) says

      May 06, 2015 at 8:52 pm

      These look really delicious and for a first attempt they look brilliant.

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:19 pm

        Thanks Nayna, I was pleased too

        Reply
    4. Brand Of Beauty says

      May 06, 2015 at 8:45 pm

      Yummy that look so good!

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:19 pm

        thanks, so scrummy!

        Reply
    5. Kate Veggie Desserts (@veggie_desserts) says

      May 06, 2015 at 4:38 pm

      These sound great! I remember my parents cooking choux pastry quite a lot, but I’ve never attempted it myself. You make it look easy, I’ll have to give it a try!

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:19 pm

        It must be an 80s thing, my mum used to make them a lot too!

        Reply
    6. Elizabeth says

      May 06, 2015 at 3:28 pm

      Oooh I love the sound of these! I haven’t made choux buns since I was a child, I really ought to give it a go again!

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:20 pm

        thanks Elizabeth, I have decided they are worth making more often

        Reply
    7. efwalt says

      May 06, 2015 at 12:35 pm

      WOOHOO! I LOVE choux pastry. One of my all time favourites. Lemon and cream is such a classic combination too. Great job!

      I need to stalk that pinterest board. I am making a profiterole birthday cake for a friend and need a few more ideas…

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:21 pm

        Ooh do come over to Pinterest, one of my favourite places

        Reply
    8. All That I'm Eating says

      May 06, 2015 at 12:18 pm

      Love choux pastry and filled with lemon curd sounds like a great combination.

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:59 pm

        Thanks, was tasty when I scoffed them!

        Reply
    9. Angela says

      May 06, 2015 at 8:16 am

      These look great Lucy, well done. Choux can be very tricky as a lot of recipes don’t have a long enough cooking time and they either deflate or they’re wet still in the middle.

      Creme patissiere isn’t that difficult and it will keep in the fridge for a couple of days, so you can make it in advance, just give it a whisk or a beat with a wooden spoon to loosen it up.

      I look forward to linking up to this challenge soon!

      Reply
      • bakingqueen74 says

        May 07, 2015 at 6:22 pm

        Thanks Angela, your words mean a lot 🙂
        Great tips, thank you. When I do get round to making creme patissiere I will bear that in mind. I like making things in advance.
        Can’t wait to see your entry!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Shepherds pie in slow cooker pot, garnished with herbs.
      Slow Cooker Shepherd’s Pie
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Turquoise serving dish of rhubarb sponge with a serving taken out in a white bowl in front of it.
      Rhubarb Sponge Pudding
    • Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
      Blackcurrant Sorbet

    Seasonal

    • Slow Cooker Lemon Chicken with Asparagus
    • Broad bean filo tart with mint leaves.
      Broad Bean and Feta Filo Tart
    • Cake dusted with icing sugar on a white plate, a slice cut out.
      Strawberry Yoghurt Cake
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 BakingQueen74 / Lucy Allen • All Rights Reserved