Lemon Cream Cheese Pithiviers


recipe source : Chef Jean Francois Arnaud


Lemon cream cheese filling

  • pastry cream 300 g
  • choux pastry 300 g
  • cream cheese 300 g
  • soaked raisins 150 g
  • lemon zest 2 g

Choux pastry

  • milk 250 ml
  • water 250 ml
  • salt 8 g
  • butter 200 g
  • flour 300 g
  • whole egg 500 g

Lemon Cream Cheese Pithiviers

  1. Line the puff pastry 2 mm & leave it to rest
  2. egg wash, draw the round shape using a dough cutter
  3. pipe the filling, and cover with the puff pastry
  4. press the puff to stick, egg wash and cold down
  5. after rest, egg wash again and decorate
  6. bake 180 35 mn and sprinkle icing sugar
  7. caramelise 240

pithiviers filling

  1. emulsify the cream cheese with pastrycream
  2. add in the flavour
  3. mix with the choux pastry and add in the soaked raisins

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