Light choux pastries filled with lemon cream Recipe
Light choux pastries filled with a refreshing lemon cream filling, these delicate treats are perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 55 minutes
- Yield: Makes 12 pastries 1x
- Category: Dessert
- Method: Freezing, Mixing, Chilling
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
For the Crust Base:
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
For the 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
For Coating and Decoration:
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
Instructions
- Prepare the 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.
- Make the 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.
- Coat the 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.
- Fill the 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.
- Seal and Freeze: Seal with the graham crust base, pressing gently. Freeze the molds for at least 4 hours or until fully set.
- Serve: Unmold and let thaw for 10–15 minutes before serving.
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 14g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Choux pastries, Lemon cream, Dessert, French pastry
