Ingredients

40 g lemon juice

60 g sugar

1 whole egg

1 egg yolk

50 g cold cubed butter

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

Yellow chocolate color

85 g granulated sugar

40 g glucose syrup

25 g water

50 g egg whites

10 g granulated sugar

1/2 tsp vanilla paste

100 g marzipan

Edible gold leaf (optional)

Instructions

Step 1: Make the lemon curd by combining lemon juice, sugar, whole egg, and egg yolk in a small pot. Whisk gently over low to medium heat until the mixture thickens and reaches 80-85ºC. Remove from heat and strain through a sieve into a bowl.

Step 2: Let the lemon curd cool for 2 minutes, then add cold cubed butter. Use an immersion blender to blend until smooth. Transfer to a piping bag, seal tightly, and refrigerate until fully chilled.

Step 3: Temper the white chocolate mixed with yellow chocolate color to achieve a yellow shade. Pour the chocolate into silicone molds, spread to coat evenly, and tap on the counter to remove air bubbles. Invert the mold onto parchment paper to drain excess chocolate and save it for later. Chill the mold in the fridge until the chocolate sets.

Step 4: For the marshmallow fluff, heat water, glucose syrup, and 85 g sugar in a pot until it reaches 117ºC. Meanwhile, whisk egg whites until foamy, then gradually add 10 g sugar and continue whisking to medium-stiff peaks.

Step 5: Slowly stream the hot sugar syrup into the egg whites while whisking at full speed. Whip for 8-10 minutes until stiff and glossy. Add vanilla paste and mix well. Transfer the fluff to a piping bag.

Step 6: Roll out marzipan to 8 mm thickness and cut six 4 cm circles to fit the base of each cream puff.

Step 7: Assemble by piping marshmallow fluff into the chocolate shells, then pipe lemon curd into the center, pulling it through the fluff to distribute evenly.

Step 8: Place the marzipan base on each puff and seal the bottom with leftover tempered white chocolate. Freeze for 5 minutes to set quickly.

Step 9: Once set, carefully loosen the edges of the cream puffs from the mold, flip the mold over, and gently push the puffs out.

Step 10: Optionally decorate with edible gold leaf for a luxurious finish.

Tips & Variations

Use body heat to keep leftover tempered chocolate in a sealed small piping bag inside your pocket to maintain the right temperature for sealing the cream puffs.

Substitute marzipan with almond paste or omit it for a lighter base.

Add lemon zest to the curd for extra brightness and texture.

Cold chocolate shells release more easily from silicone molds if thoroughly chilled before unmolding.

FAQs

Can I make the lemon curd ahead of time?

Yes, you can prepare the lemon curd up to 2 days in advance. Keep it sealed in the refrigerator, and bring it to room temperature before piping.

What if I don’t have yellow chocolate color?

You can omit the yellow color; the white chocolate shell will still taste delicious but won’t have the vibrant yellow hue. Alternatively, use natural food colorings like turmeric for a gentle yellow tint.