Crush 33 is finally out and I was asked to become inspired by our beloved citrus family, and develop 4 recipes using these gorgeous vitamin C packed fruits.
First up was the Lemon macaroon filled with a tangy lemon curd. I really love this recipe as its super easy and doesn’t require any sugar syrup making or the use of a sugar thermometer. The lemon curd filling is also a refreshing alternative to the traditional buttercream filling thats is usually used.
Next up was the trending Cronut. The cronut is basically a croissant-doughnut pastry which is the latest trend. I decided to create an easy cheats version of the cronut using puff pastry and filled it with an orange liqueur infused custard. It was Absolutely delicious!
The last but definitely not least was yet another clemongold inspired recipe: Crepe suzettes with clemengold segments. this served with mascarpone is the perfect winter dessert.
All recipes above can be found in the latest issue of Crush.