Light choux pastries filled with lemon cream Recipe

If you are searching for an irresistibly fresh dessert that sings with bright, zesty flavor, you have to try these Light choux pastries filled with lemon cream. Imagine delicate, airy shells cradling a luscious lemon mousse, with a surprise center of tangy lemon curd and a crisp graham cracker crust to complete the experience. This delightful treat tastes like sunshine on a plate and manages to be elegant enough for special occasions yet simple enough for a weekend indulgence. The harmony of textures and the burst of citrusy goodness will keep you coming back for just one more bite.

Ingredients You’ll Need

Ingredients You’ll Need

Making these pastries is all about balance, and the ingredients are refreshingly straightforward. Each component plays an essential role in achieving the perfect texture, flavor, and visual appeal of these Light choux pastries filled with lemon cream.

• Graham cracker crumbs: Provide a buttery, crunchy base that adds delightful texture contrast.
• Melted butter: Binds the crust ingredients and contributes richness.
• Sugar: Sweetens the crust just enough to complement the tartness of the lemon.
• Heavy whipping cream: Whipped to airy peaks, it forms the dreamy mousse foundation.
• Lemon Greek yogurt (or lemon curd and whipped cream): Infuses the mousse with bright, refreshing citrus flavor.
• Powdered sugar: Adds smooth sweetness to the mousse without graininess.
• Lemon extract: Packs an extra punch of lemony aroma and taste.
• Lemon curd: The tangy heart of each pastry, adding a creamy, zingy surprise.
• White chocolate or yellow candy melts: Forms the shiny shell with optional yellow tint for a cheerful presentation.
• Yellow food coloring (optional): Enhances the shell’s vibrant lemon hue if using white chocolate.
• Silicone mold (cone-shaped or tree-like): Helps shape the pastries perfectly while allowing easy unmolding.

How to Make Light choux pastries filled with lemon cream

Step 1: Prepare the crust base

In a small bowl, combine the graham cracker crumbs, melted butter, and sugar thoroughly. This mixture forms a buttery, crumbly crust that gives the pastries a delicious crunch. Press a spoonful into the bottom of each silicone mold cavity, making sure it is firmly packed. Pop the molds into the freezer for about 10 minutes to set the crust solid.

Step 2: Whip the lemon mousse

Grab a chilled mixing bowl and whip the heavy cream to soft peaks, creating that light, billowy texture we love in mousse. Gently fold in the lemon Greek yogurt, powdered sugar, and a splash of lemon extract for a bright, refreshing flavor. Let this mousse chill for another 10 to 15 minutes so it thickens and is easier to pipe into the molds.

Step 3: Create the shell coating

Melt your white chocolate or yellow candy melts according to package instructions. If you are using white chocolate, stir in a few drops of yellow food coloring to give a lovely lemony tint to your shells. Using a spoon or a small brush, carefully coat the inside of each mold cavity with a generous layer of the melted chocolate. This will form a delicate, glossy shell after it chills in the fridge until firm.

Step 4: Assemble the pastries

Pipe the lemon mousse into each cavity, filling them halfway to create a fluffy base. Add a spoonful of tangy lemon curd right at the center of the mousse for that signature zing. Carefully cover this curd with more mousse, making sure to leave just enough room to press on the frozen graham cracker crust from step one. Gently press the crust tops over the mousse, sealing everything in place.

Step 5: Freeze and unmold

Slide the filled molds into the freezer and let them chill for at least four hours until completely solid. When ready to serve, carefully unmold the pastries and allow them to thaw at room temperature for 10 to 15 minutes. This softens the mousse to an irresistible creamy consistency perfect for indulging.

How to Serve Light choux pastries filled with lemon cream

Garnishes

To elevate these Light choux pastries filled with lemon cream, add fresh lemon zest on top for a fragrant boost and a pop of color. A small sprig of mint adds a refreshing visual contrast and a hint of herbal aroma. Dusting a touch of powdered sugar right before serving creates a delicate snow-like finish that invites a bite.

Side Dishes

Pair these pastries with a cup of hot herbal tea or a crisp glass of sparkling lemonade to complement the citrus flavors perfectly. Fresh berries like raspberries or blueberries also work wonderfully alongside for a burst of fruitiness and a splash of bright color.

Creative Ways to Present

If you want to impress guests, serve the pastries on an elegant glass cake stand or arrange them in stacks resembling miniature lemon trees. Place edible flowers around the plate for an extra touch of whimsy. For a fun twist, add tiny cocktail umbrellas making each pastry feel like a lemony celebration.

Make Ahead and Storage

Storing Leftovers

These delightful pastries taste best fresh but can be stored in the refrigerator in an airtight container for up to two days. Keep them chilled to preserve the mousse’s creamy texture and prevent the chocolate shell from softening.

Freezing

You can freeze the un-molded pastries by wrapping them individually in plastic wrap and storing them in a freezer-safe container for up to one month. This is a fantastic option if you want to prep in advance for a special occasion.

Reheating

For the perfect texture after freezing, let the pastries thaw gently at room temperature for 15 minutes before serving. Avoid microwaving as this can melt the shell and change the mousse’s delicate texture.

FAQs

Can I make the lemon curd from scratch?

Absolutely! Homemade lemon curd adds a rich, fresh flavor that’s worth the extra effort. Just be sure to cool it completely before adding to your pastries.

What if I don’t have a silicone mold?

If you don’t have a silicone mold, you can try using mini tart pans or even small muffin tins lined with parchment. The shapes might differ, but the deliciousness remains the same.

Can I substitute lemon Greek yogurt with regular yogurt?

You can, but regular yogurt might be thinner. To keep the mousse light and stable, drain any excess liquid from the yogurt before folding it in.

Is it okay to skip the chocolate shell?

The chocolate shell adds structure and a lovely snap, but if you prefer a softer texture, you can skip it and simply fill the molds with mousse and curd. Just be aware the pastries might be less sturdy.

Can this recipe be made dairy-free?

Yes! Use coconut cream for whipping and a dairy-free yogurt alternative. For the shell, opt for dairy-free chocolate or candy melts. The flavors will still shine brilliantly.

Final Thoughts

These Light choux pastries filled with lemon cream have quickly become a cherished favorite of mine because they balance airy texture, tangy brightness, and a touch of sweetness in the most delightful way. Whether you are crafting a fancy dessert for gatherings or treating yourself on a lazy afternoon, these pastries are guaranteed to bring sunshine and smiles. I hope you give this recipe a try and discover just how magical lemon cream can be inside the lightest choux shells.

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