Saint Peter's Choux Recipe

Make the dough

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and fit a large piping bag with a 1/2-inch round tip. In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon fine sea salt. Bring to a rolling boil over medium heat, stirring to melt butter.

Once boiling, remove pan from heat and add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until mixture comes together into a smooth ball and a thin film forms on the bottom of the pan (about 1–2 minutes). Return to low heat and cook, stirring constantly, for 30–60 seconds more to dry the dough slightly.

Transfer the dough to a mixer bowl (or keep in pan). Let cool 3–5 minutes so it’s warm but not hot. Beat in eggs, one at a time, mixing well after each addition until dough is smooth and glossy and just holds a soft V shape when the paddle is lifted. You may not need all 4 eggs; adjust so consistency is pipeable but not runny.

Fill the piping bag and pipe 2–3 inch rounds or oblong éclairs onto the prepared sheets, spacing 2 inches apart. Smooth any peaks with a wet fingertip. Brush lightly with egg wash for shine.

Bake at 400°F (200°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake 15–20 minutes more until puffed and deep golden brown. Do not open oven during baking. When done, prick each choux with a small knife to release steam and cool on a rack.

Split vanilla bean and scrape seeds into 2 cups cold whole milk (or add 1 tsp vanilla extract). In a medium saucepan bring milk and vanilla to a gentle simmer over medium heat; remove from heat just as it begins to steam.

In a bowl whisk together 1/2 cup granulated sugar, 4 large egg yolks and 1/4 cup cornstarch until pale and smooth. Temper the egg mixture by whisking in about 1/2 cup of the hot milk until warm, then slowly pour the tempered eggs back into the saucepan with the remaining milk while whisking constantly.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 1–2 minutes). Boil 30 seconds while whisking to cook out starch taste. Remove from heat and whisk in 2 tablespoons softened unsalted butter until incorporated and glossy.

Transfer pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold, at least 2 hours. Before assembly, whisk smooth and, if desired, fold in 1–2 tablespoons of lemon curd for added brightness (optional).

In a heatproof bowl whisk together 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, 3 large egg yolks and 1 tablespoon lemon zest until smooth.

Set the bowl over a simmering pan of barely simmering water (double boiler) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 6–8 minutes. Alternatively, cook in a small saucepan over low heat, stirring constantly, and watch carefully to prevent scrambling.

Remove from heat and strain into a clean bowl to remove any cooked bits. Whisk in 4 tablespoons cold cubed unsalted butter, one piece at a time, until smooth and glossy. Cool to room temperature, then chill. The curd should be firm enough to pipe.

Prepare lemon glaze by whisking 1 cup powdered sugar with about 2 tablespoons fresh lemon juice until smooth and pourable but still slightly thick. Adjust with more sugar or juice to reach desired consistency.

Fill two piping bags: one with chilled pastry cream and one with chilled lemon curd. If you prefer layered filling, fold 1/3 of the pastry cream into the curd to create a balanced filling, or keep them separate for a two-tone effect.

Slice cooled choux puffs horizontally or poke through the side with a small piping tip. Pipe pastry cream into the base of each puff, then add a small dollop (about 1 tsp) of lemon curd into the center for a bright burst. Replace tops.

Dip the top of each filled choux into the lemon glaze and set on a rack to allow excess to drip off. If using, garnish with micro basil or a small piece of candied lemon peel while glaze is wet for a Saint Peter’s signature contrast.

Chill assembled choux for at least 30 minutes to set glaze and allow flavors to meld. Serve within 24 hours for best texture (pastry will soften over time).