Lemon Cream Puffs with Marzipan, Marshmallow Fluff, and White Chocolate Shell Recipe

Introduction

Lemon Cream Puffs combine zesty homemade lemon curd with fluffy marshmallow and a crisp white chocolate shell for an elegant treat. These delicate pastries offer a beautiful balance of tart, sweet, and creamy textures that will impress any dessert lover.

Ingredients

• Lemon Curd: 40 g lemon juice, 60 g sugar, 1 egg, 1 egg yolk, 50 g cold cubed butter
• Chocolate Shell: 250 g white chocolate (Valrhona Ivoire – 35%), yellow chocolate color
• Marshmallow Fluff (Flødebolle Skum): 85 g granulated sugar, 40 g glucose syrup, 25 g water, 50 g egg whites, 10 g granulated sugar, ½ teaspoon vanilla paste
• Marzipan Base: 100 g marzipan
• Decoration: edible gold leaf

Instructions

1. Step 1: Make the lemon curd by combining lemon juice, sugar, whole egg, and egg yolk in a small pot. Whisk constantly over low to medium heat until the mixture thickens and reaches 80-85ºC. Remove from heat, strain through a sieve, let cool for 2 minutes, then blend with cold cubed butter using an immersion blender until smooth. Transfer to a piping bag, seal airtight, and chill in the fridge.
2. Step 2: Temper the white chocolate mixed with yellow chocolate color. Pour into silicone molds, ensuring even coverage. Tap to release air bubbles, invert molds over parchment paper to collect excess chocolate, and save it in a sealed bag. Place molds on a board and chill in the fridge to set.
3. Step 3: Prepare the marshmallow fluff by boiling water, glucose syrup, and 85 g sugar to 117ºC. Whisk egg whites until foamy, add 10 g sugar gradually, and continue whisking to medium/stiff peaks. Slowly pour the hot sugar syrup into the egg whites while whipping at high speed, then continue whipping for 8-10 minutes until stiff. Mix in vanilla paste and transfer to a piping bag.
4. Step 4: Roll out marzipan to 8 mm thickness and cut 6 circles with a 4 cm cutter to fit cream puff bottoms.
5. Step 5: Assemble by piping marshmallow fluff into the chocolate shells. Pipe lemon curd into the center, gently dragging it outward to spread evenly. Place a marzipan circle at the bottom, then seal with leftover tempered chocolate. Freeze for 5 minutes to set.
6. Step 6: Once set, carefully loosen the edges with a gentle trace along the bottom, flip the mold, and gently push out the cream puffs. Optionally, decorate with edible gold leaf before serving.

Tips & Variations

• Use a body-warm hand or warm pocket to keep the leftover chocolate in temper while sealing the cream puffs for a smooth finish.
• For a vibrant yellow shell, adjust the amount of yellow chocolate color gradually to avoid overpowering white chocolate flavor.
• Substitute glucose syrup with light corn syrup if unavailable, keeping the same quantity.
• Store any leftover lemon curd separately and use within a week to maintain freshness.

Storage

Store assembled lemon cream puffs in an airtight container in the freezer for up to one week. Thaw them in the refrigerator for about 30 minutes before serving. Avoid leaving them at room temperature too long to keep the chocolate shell crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made a day ahead and stored refrigerated in an airtight container. Bring it back to room temperature before piping for easier handling.

What if I don’t have a silicone mold?

While silicone molds make shaping easier, you can try using small paper cups or shaped molds lined with chocolate. Just ensure you have a method to coat and set the chocolate shells securely.

Lemon Cream Puffs with Marzipan, Marshmallow Fluff, and White Chocolate Shell Recipe

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Lemon Cream Puffs are an elegant and delightful dessert featuring a crisp white chocolate shell tinted yellow, filled with a tangy homemade lemon curd and a fluffy marshmallow cream, all resting on a sweet marzipan base. Finished with a touch of edible gold leaf, these treats combine rich textures and flavors for a sophisticated bite-sized indulgence.

• Author: Lily
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 cream puffs 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Curd

• 40 g lemon juice
• 60 g sugar
• 1 whole egg
• 1 egg yolk
• 50 g cold cubed butter

Chocolate Shell

• 250 g white chocolate (preferably Valrhona Ivoire – 35%)
• Yellow chocolate coloring

Marshmallow Fluff (Flødebolle Skum)

• 85 g granulated sugar
• 40 g glucose syrup
• 25 g water
• 50 g egg whites
• 10 g granulated sugar
• ½ teaspoon vanilla paste

Marzipan Base

• 100 g marzipan

Decoration

• Edible gold leaf

Instructions

1. Prepare Lemon Curd: In a small pot, combine lemon juice, sugar, whole egg, and egg yolk. Whisk gently while heating over low to medium heat until the mixture thickens and reaches a temperature of 80-85ºC. Remove from heat and strain through a sieve to remove any cooked egg bits. Let cool for 2 minutes, then add cold cubed butter and blend with an immersion blender until smooth. Transfer to a piping bag, seal airtight, and refrigerate until fully chilled.
2. Make Chocolate Shell: Temper the white chocolate with yellow coloring to achieve a yellow hue. Divide the tempered chocolate into silicone molds, ensuring full coverage inside each cavity. Tap to remove air bubbles. Invert the mold onto parchment paper to remove excess chocolate, collect this excess chocolate for later use. Place the mold on a board and refrigerate to set while preparing the marshmallow fluff.
3. Prepare Marshmallow Fluff: In a small pot, combine water, glucose syrup, and 85 g granulated sugar. Heat to 117ºC using a sugar thermometer. Meanwhile, whisk egg whites in a clean bowl to soft peaks, gradually adding remaining 10 g sugar once a foamy net forms. Slowly pour the hot sugar syrup into the egg whites while whisking at high speed. Continue to whip for 8-10 minutes until stiff peaks form. Mix in vanilla paste. Transfer mixture to a piping bag.
4. Create Marzipan Base: Roll marzipan to 8 mm thickness and cut six 4 cm diameter circles to fit the bottoms of the cream puffs.
5. Assemble Cream Puffs: Pipe marshmallow fluff into chocolate shells, then pipe lemon curd in the center, gently dragging it throughout the middle of the puff. Place a marzipan circle on the bottom and seal with the reserved chocolate. Freeze for 5 minutes to set fully.
6. Release and Decorate: After chilling, gently loosen the edges and push cream puffs out of the silicone molds. Optionally, garnish with edible gold leaf for a luxurious finish.

Notes

• Tempering the chocolate ensures a shiny, crisp shell and prevents blooming.
• Keeping the lemon curd sealed airtight in the fridge before use helps preserve its smooth texture.
• The body temperature tip for keeping the excess chocolate pliable helps in sealing the puffs neatly.
• Use a sugar thermometer for precise marshmallow sugar syrup temperature to achieve the perfect fluff.
• Edible gold leaf decoration is optional but adds an elegant touch to the presentation.

Keywords: lemon cream puffs, white chocolate shell, lemon curd, marshmallow fluff, marzipan base, elegant dessert, French dessert