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Light choux pastries filled with lemon cream Recipe

Light choux pastries filled with lemon cream Recipe
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★★★★★

4.8 from 30 reviews

These light and refreshing choux pastries are beautifully filled with a tangy lemon cream mousse and a gooey lemon curd center, all encased in a crisp white chocolate shell with a graham cracker crust base. Perfect for a bright, citrusy dessert that is both elegant and easy to prepare.

Ingredients

Scale

For the Base Crust:

  • 1 cup graham cracker crumbs
  • 4 tablespoons melted butter
  • 2 tablespoons sugar

For the Lemon Mousse Filling:

  • 1 cup heavy whipping cream
  • 1 cup lemon Greek yogurt (or a mix of lemon curd and whipped cream)
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon extract

For the Lemon Curd Center:

  • 1/2 cup lemon curd (store-bought or homemade)

For the Coating Shell:

  • 8 ounces white chocolate or yellow candy melts
  • Yellow food coloring (optional, if using white chocolate)
  • Silicone mold (cone-shaped or tree-like)

Instructions

  1. Prepare the graham cracker crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is fully combined.
  2. Form the crust base: Press a spoonful of the graham cracker mixture firmly into the bottom of each cavity of the silicone mold. Place the mold in the freezer for 10 minutes to set.
  3. Make the lemon mousse: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon Greek yogurt, powdered sugar, and lemon extract until smooth. Chill the mousse in the refrigerator for 10–15 minutes to allow it to slightly set.
  4. Prepare the coating shell: Melt the white chocolate or yellow candy melts according to package instructions. If using white chocolate, stir in a few drops of yellow food coloring to achieve a lemony hue.
  5. Coat the mold cavities: Using a spoon or small brush, apply a generous layer of the melted chocolate on the interior of each mold cavity, ensuring full coverage. Refrigerate the coated molds until the chocolate shell is firm and set.
  6. Fill with lemon mousse: Pipe or spoon lemon mousse into each mold cavity, filling about halfway.
  7. Add the lemon curd center: Place a small spoonful of lemon curd in the center of the mousse filling in each cavity.
  8. Top with more mousse: Cover the lemon curd with additional lemon mousse, filling nearly to the top but leaving room for the crust base.
  9. Seal with crust base: Remove the frozen graham cracker crust bases from the freezer and gently press them over the mousse-filled molds to seal the pastries.
  10. Freeze to set: Freeze the filled molds for at least 4 hours or until fully solid.
  11. Unmold and serve: Carefully unmold the pastries and let them thaw at room temperature for 10–15 minutes before serving for the best texture and flavor.

Notes

  • You can substitute lemon Greek yogurt with a mixture of lemon curd and whipped cream for a similar texture and flavor.
  • Use silicone molds that are cone-shaped or tree-like for an aesthetic presentation, but other shapes may be used as well.
  • Yellow food coloring is optional but enhances the visual appeal of the white chocolate coating.
  • Ensure that the mousse is well chilled before assembly to prevent melting during molding.
  • For homemade lemon curd, prepare it in advance and cool fully before use.
  • Store finished pastries in the freezer until ready to serve to maintain firmness.

Nutrition

Keywords: choux pastries, lemon cream, lemon mousse, lemon curd, white chocolate shell, no-bake dessert, citrus dessert

Find it online: https://bakedbylisa.com/light-choux-pastries-filled-with-lemon-cream-recipe/