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Light choux pastries filled with lemon cream Recipe

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

5.1 from 11 reviews

Light choux pastries filled with lemon cream are a delightful and refreshing treat perfect for any occasion. These elegant pastries feature a tangy lemon cream filling encased in a delicate white chocolate shell, offering a burst of citrus flavor in every bite.

Ingredients

Scale

Graham 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
  • 1/4 cup lemon curd

Coating:

  • 1 1/2 cups white chocolate or yellow candy melts
  • Yellow food coloring (if using white chocolate)

Instructions

  1. Prepare Graham Crust Base: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of your mold cavities to form a crust base. Freeze for 10 minutes.
  2. Make Lemon Cream Filling: In a bowl, whip heavy cream to soft peaks. Fold in lemon yogurt, powdered sugar, and lemon extract. Chill the mixture for 10–15 minutes.
  3. Coat Molds: Melt the white chocolate or candy melts. Add yellow food coloring if using white chocolate. Coat the inside of each mold cavity evenly using a spoon or brush. Chill until set.
  4. Fill Molds: Pipe the mousse into each mold cavity halfway. Add a small spoonful of lemon curd to the center. Top with more mousse to fill the mold.
  5. Seal and Freeze: Seal with the graham crust base, pressing gently. Freeze the molds for at least 4 hours or until fully set.
  6. Serve: Unmold and let thaw for 10–15 minutes before serving.

Nutrition

Keywords: Choux pastries, Lemon cream, Dessert recipe, Citrus dessert

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