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Lemon Cream Puffs with White Chocolate Shell and Gold Leaf Recipe

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★★★★★

4.8 from 80 reviews

Delight in these elegant Lemon Cream Puffs featuring a smooth lemon curd, a crisp white chocolate shell tinted yellow, fluffy marshmallow filling, and a marzipan base. Perfect for a sophisticated dessert that combines tart citrus with creamy textures and a touch of edible gold leaf for stunning presentation.

Ingredients

Scale

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% recommended)
  • Yellow chocolate color

Marshmallow Fluff

  • 85 g granulated sugar
  • 40 g glucose syrup
  • 25 g water
  • 50 g egg whites
  • 10 g granulated sugar
  • 1/2 tsp vanilla paste

Marzipan Base and Decoration

  • 100 g marzipan
  • Edible gold leaf (optional)

Instructions

  1. Prepare Lemon Curd: In a small pot, combine lemon juice, sugar, whole egg, and egg yolk. Whisk constantly on low to medium heat until the mixture thickens and reaches 80-85ºC. Remove from heat and strain through a sieve into a bowl. 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 cold.
  2. Temper White Chocolate: While lemon curd cools, temper the white chocolate with yellow chocolate color to tint it yellow. Divide the chocolate into a silicone mold, ensuring it coats all sides with a spatula. Tap the mold to remove air bubbles, invert it over parchment paper to discard excess chocolate, and save this excess in a sealed bag.
  3. Set Chocolate Shell: Place the mold upside down on a small board and refrigerate until chocolate sets completely.
  4. Prepare Marshmallow Fluff: In a small pot, boil water, glucose syrup, and 85 g granulated sugar until the temperature reaches 117ºC. Meanwhile, whisk egg whites in a clean bowl at high speed. When foamy, slowly add 10 g sugar and whisk to medium/stiff peaks. Gradually pour the hot syrup into the egg whites in a thin stream while whisking at full speed. Continue whisking for 8-10 minutes until stiff peaks form. Mix in vanilla paste. Transfer the fluff to a piping bag.
  5. Prepare Marzipan Base: Roll out marzipan to 8 mm thickness. Cut out 6 circles of 4 cm diameter to fit the bottom of the cream puffs.
  6. Assemble Cream Puffs: Pipe marshmallow fluff into the chocolate shells. Then pipe lemon curd in the center of each shell and slowly spread it outward within the fluff. Place the marzipan circle on the bottom and seal the bottom with leftover tempered chocolate from the saved bag. Freeze for 5 minutes to set firmly.
  7. Release and Decorate: After chilling, gently run a knife or offset spatula along the edges of the bottom to release the cream puffs from the molds. Flip the mold and carefully push the cream puffs out. Optionally, decorate tops with edible gold leaf for a luxurious finish.

Notes

  • Use a sugar thermometer for accurate marshmallow syrup temperature.
  • Tempering chocolate is crucial for a shiny, crisp shell; maintain melting and cooling temperatures carefully.
  • Keep piping bags sealed airtight to prevent drying out of fillings.
  • Freezing briefly helps stabilize the assembled cream puffs before unmolding.
  • Choose good quality white chocolate like Valrhona Ivoire for best flavor and texture.
  • Edible gold leaf is optional but adds a stunning professional touch.

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

Find it online: https://lucabites.com/lemon-cream-puffs-with-white-chocolate-shell-and-gold-leaf-recipe/