Yuzu Choux with Candied Iyokan

Yuzu Choux with Candied Iyokan

These light choux pastries bring together bright yuzu and candied iyokan. 

For 4 people you will need:

30 choux pastry shells (from a pâtisserie or homemade)

250g of liquid cream

2 pinches of vanilla powder

125g of mascarpone

50g candied yuzu or iyokan

25g of icing sugar

1 jar of lemon cream

For the recipe:

Boil the cream with the vanilla powder and half of the candied yuzu, previously finely chopped. Set aside for 30 min. 

Filter the cream and mix it with the icing sugar and the mascarpone. Pour into a whipped cream siphon and shake. Reserve in the fridge.

Cut the choux in half and garnish the base with vanilla whipped cream, sprinkle with the remaining yuzu. Replace the hats brushed with lemon curd. 

Serve immediately!