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
Scale
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
