Light choux pastries filled with lemon cream Recipe
If you have a soft spot for bright, refreshing desserts that dazzle both the eyes and the palate, these Light choux pastries filled with lemon cream are destined to be your new favorite indulgence. Picture a glossy, lemon-shaped shell that crackles delightfully as you bite into it, revealing a whipped lemon cream so airy and tangy it feels like sunshine on a plate. Nestled inside, a tart lemon curd center adds a burst of citrus zing, all resting on a buttery graham cracker crust base that ties every textural element together perfectly. Truly, this French-inspired treat is a show-stopper for any occasion and a fabulous way to celebrate the vibrant flavors of lemon in a sophisticated yet approachable manner.
Ingredients You’ll Need
These simple ingredients are the heart and soul of the dish, each playing a vital role in balancing texture, flavor, and that captivating lemon allure.
- 1/2 cup graham cracker crumbs: Provides a sweet, crunchy foundation that complements the creamy filling.
- 2 tbsp melted butter: Binds the crust crumbs together and adds richness.
- 1 tbsp sugar: Sweetens the crust perfectly, just enough to balance the tartness.
- 1/2 cup heavy whipping cream: Whipped to soft peaks, this is the light and airy base of the lemon cream filling.
- 1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream): Brings tangy brightness and a smooth creaminess.
- 1 tbsp powdered sugar: Sweetens the whipped cream for a delicate finish.
- 1/2 tsp lemon extract: Intensifies the lemon flavor to make every bite pop.
- 1/4 cup lemon curd: The concentrated tart heart that surprises you inside.
- 1 1/2 cups white chocolate or yellow candy melts: Create the shiny, lemon-shaped shell that’s fun and functional.
- Yellow food coloring (if using white chocolate): Adds that bright, sunny color reminiscent of fresh lemons.
How to Make Light choux pastries filled with lemon cream
Step 1: Prepare the crust base
Start by combining the graham cracker crumbs with melted butter and sugar, stirring until everything is evenly coated. Then press this mixture firmly into the bottom of your silicone mold cavities. This crust will give your pastries a satisfyingly buttery crunch beneath all the lush creaminess. Pop the molds into the freezer for about 10 minutes to help the crust set up nicely while you prepare the filling.
Step 2: Whip the lemon cream filling
In a clean bowl, whip the heavy cream until soft peaks form—light, fluffy, and just waiting to carry that lemony goodness. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract to create a luscious lemon cream. The yogurt or curd adds tang and depth, while the cream keeps it airy and melt-in-your-mouth smooth. Chill this mixture for 10 to 15 minutes; this helps it hold form inside the molds.
Step 3: Create the glossy lemon shell
Melt your white chocolate or yellow candy melts carefully, then tint white chocolate with yellow food coloring to achieve a bright, cheery lemon shade. Using a spoon or food-safe brush, coat the interior of each mold cavity evenly to make that stunning shiny shell. Chill immediately until the shell firms up, creating a delicate but sturdy outer layer that will hold all the delicious filling.
Step 4: Assemble the pastries
Pipe half of the whipped lemon cream into each mold cavity, then add a small spoonful of tart lemon curd right in the center for that signature burst of citrus excitement. Top with the remaining lemon cream to fill the molds fully. Finally, seal each filled cavity with the frozen graham cracker crust base, pressing gently to compact everything together.
Step 5: Freeze and unmold
Freeze the fully assembled desserts for at least four hours, or until completely set. This ensures the shell and filling firm up perfectly, making it easy to unmold your pastries without a hitch. When you’re ready to serve, allow the light choux pastries filled with lemon cream to thaw for 10 to 15 minutes—just enough for the cream to soften slightly but still hold its signature airy texture.
How to Serve Light choux pastries filled with lemon cream
Garnishes
A sprinkle of fresh lemon zest or a dusting of powdered sugar can enhance the visual appeal and brighten the citrus flavor without overpowering the delicate mousse inside. Tiny edible flowers, like violets or candied lemon peel strips, add a whimsical, elegant touch that perfectly suits the charming lemon shape.
Side Dishes
Pair these pastries with a crisp green tea or a lightly sweetened iced black tea for a refreshing contrast. For a more indulgent approach, a scoop of vanilla bean ice cream or a few fresh berries on the side complements their lightness and enhances the dessert experience wonderfully.
Creative Ways to Present
Try plating your light choux pastries filled with lemon cream on a rustic wooden board or a bright-colored platter to make the yellow pop. Serving them alongside other small, colorful desserts creates a delightful visual feast. You could also present them in individual clear cups or on decorative spoons as elegant hors d’oeuvres for a party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them frozen in an airtight container to maintain their freshness and structural integrity. Since the shells are delicate, freezing prevents them from becoming soggy or losing that irresistible crunch.
Freezing
These pastries freeze beautifully thanks to their no-bake nature. After assembling and sealing them, store them in an airtight container or cover tightly with plastic wrap before freezing. They will keep well for up to two weeks, making them perfect for prepping ahead for special occasions.
Reheating
To enjoy after freezing, simply transfer the pastries to the refrigerator to thaw for a couple of hours or leave them out at room temperature for about 15 minutes. Avoid microwaving, as this may melt the chocolate shell and compromise the delicate texture of the cream.
FAQs
Can I use regular yogurt instead of lemon Greek yogurt?
Yes, you can substitute regular yogurt but it’s best if it’s thick and creamy to keep the filling light yet stable. For more lemony punch, mix regular yogurt with some lemon curd and a bit of powdered sugar.
Is it possible to make these pastries without a silicone mold?
While silicone molds work best for creating the glossy lemon shell and holding the shape, you could use mini tart pans and assemble in layers, though the presentation will differ. Be sure to line pans with plastic wrap for easy removal.
Can I make the lemon cream filling ahead of time?
Absolutely! The lemon cream filling can be prepared a day before and kept chilled in the fridge. Just give it a gentle whisk before assembling to refresh its airy consistency.
What if I don’t have lemon extract?
If you don’t have lemon extract, finely grated lemon zest works wonderfully to boost the citrus aroma and flavor. About a teaspoon of zest can substitute, but adjust to taste.
Are these pastries suitable for vegetarians?
Yes, these light choux pastries filled with lemon cream are vegetarian-friendly, as they don’t include gelatin or animal-based gelatin substitutes. Just confirm your chocolate or candy melts are vegetarian-certified if that’s important to you.
Final Thoughts
There is something truly captivating about these light choux pastries filled with lemon cream — their combination of textures and bursts of bright citrus flavor make every bite a celebration. Whether you’re crafting them for a special event or simply treating yourself on a sunny afternoon, they’re guaranteed to impress and delight. Give the recipe a go and share them with friends or family, because joy tastes even better when it’s shared.
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Light choux pastries filled with lemon cream Recipe
- Total Time: 4 hours 30 minutes
- Yield: 6 cream puffs 1x
- Diet: Vegetarian
Description
Light and airy choux pastry-inspired lemon cream puffs, featuring a buttery graham cracker crust base, a glossy lemon-shaped white chocolate shell, whipped lemon Greek yogurt mousse, and a tart lemon curd center. This no-bake French-inspired dessert is perfect for a refreshing, elegant treat.
Ingredients
Crust Base
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Lemon Cream Filling
- 1/2 cup heavy whipping cream
- 1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
- 1 tbsp powdered sugar
- 1/2 tsp lemon extract
Lemon Curd Core
- 1/4 cup lemon curd
Shell Coating
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
Instructions
- Prepare the crust base: In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of your silicone mold cavities to form a solid crust layer. Place the molds in the freezer for 10 minutes to set.
- Make the lemon mousse: In a chilled bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, and lemon extract until smooth and fully combined. Chill the mousse for 10 to 15 minutes to help it firm up.
- Create the chocolate shell: Melt the white chocolate or candy melts gently in a double boiler or microwave, stirring frequently. If using white chocolate, add yellow food coloring to create a vibrant lemon shade. Using a spoon or brush, evenly coat the inside of each mold cavity with the melted chocolate. Place the molds in the fridge or freezer to allow the shells to fully set and harden.
- Assemble the filling layers: Pipe or spoon the lemon mousse into each mold cavity halfway up the sides. Add a small spoonful of lemon curd directly in the center of the mousse layer. Then, cover the lemon curd with more mousse to fill the mold to the top.
- Seal with crust base: Remove the crust bases from the freezer and gently press each one atop the mousse filling in the mold, sealing the dessert inside.
- Freeze to set: Place the fully assembled molds in the freezer for at least 4 hours, or until completely firm and set.
- Unmold and serve: Carefully unmold the cream puffs and let them thaw gently at room temperature for 10 to 15 minutes before serving to achieve the perfect texture.
Notes
- Use a cone or tree-shaped silicone mold to create a distinctive swirl design on the lemon shell.
- For a more pronounced tart lemon flavor, increase the lemon extract in the mousse slightly.
- Store cream puffs in the freezer and thaw individually as needed to maintain freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 17g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: lemon cream puffs, no-bake dessert, lemon mousse, choux pastry, lemon curd, white chocolate shell, graham cracker crust, French-inspired dessert
