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Lemon Cream Puffs

Irresistible Lemon Cream Puffs for Your Sweetest Spring!

Lemon Cream Puffs are a delightful treat filled with zesty lemon curd and airy marshmallow fluff, perfect for impressing your guests this spring.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 puffs
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Curd
  • 1 cup Fresh Lemon Juice Fresh squeezed is recommended for the best tangy flavor.
  • 1 cup Granulated Sugar Use to sweeten the curd perfectly.
  • 3 large Eggs (whole and yolks) They add richness and help thicken the lemon curd.
  • 4 tablespoons Butter (cold, cubed) Cold butter gives the curd its creamy, smooth texture.
For the Chocolate Shell
  • 6 ounces White Chocolate Valrhona Ivoire is recommended.
  • 1 tablespoon Yellow Chocolate Color Adds a beautiful tint to your chocolate.
For the Marshmallow Fluff
  • 1 cup Granulated Sugar Essential for creating a sweet fluff.
  • 1/2 cup Glucose Syrup Stabilizes the mixture while heating.
  • 1/2 cup Water Used to cook the sugar mixture.
  • 4 large Egg Whites Whipped until stiff peaks form.
  • 1 teaspoon Vanilla Paste Enhances the flavor.
For Assembly
  • 100 grams Marzipan Forms a lovely base for your cream puffs.
  • 1 sheet Edible Gold Leaf Optional decorative touch.

Equipment

  • small pot
  • Double boiler
  • Silicone molds
  • saucepan
  • piping bag
  • Round cutter
  • Whisk
  • fine sieve

Method
 

Prepare the Lemon Curd
  1. In a small pot over low-medium heat, whisk together fresh lemon juice, granulated sugar, whole egg, and egg yolks until thickened.
  2. Blend in cold, cubed butter until smooth and creamy.
Make the Chocolate Shell
  1. Melt white chocolate in a double boiler until smooth, then add yellow chocolate color.
  2. Coat the inside of silicone molds with the tempered chocolate using a brush and refrigerate for 15-20 minutes until set.
Whip Marshmallow Fluff
  1. Combine water, glucose syrup, and granulated sugar in a saucepan and heat until 117ºC.
  2. Whisk egg whites in a clean bowl until stiff peaks form, then combine with sugar syrup and mix in vanilla paste.
  3. Transfer to a piping bag and set aside.
Prepare the Marzipan Base
  1. Roll out marzipan to about 1/8-inch thickness, then cut circles that match the size of your cream puff bases.
Assemble Cream Puffs
  1. Pipe marshmallow fluff into each chilled chocolate shell, filling halfway, then add a spoonful of lemon curd on top.
  2. Place a marzipan circle on top and seal it against the shell.
Set and Serve
  1. Melt any leftover chocolate to seal the marzipan on top and freeze for 10-15 minutes to set.
  2. Release from molds and optionally decorate with edible gold leaf before serving.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 50mgPotassium: 50mgSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

These Lemon Cream Puffs can be made ahead of time and stored easily. Ensure you use fresh ingredients for the best flavor and chill the chocolate shells before filling.

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