Light whipped lemon cream puffs (Printer-Friendly Version)
Light lemon cream and tart curd layered in a buttery crust with a glossy shell for a refreshing treat.
# What You'll Need:
→ Crust
01 -
1/2 cup graham cracker crumbs
02 -
2 tablespoons melted butter
03 -
1 tablespoon granulated sugar
→ Lemon Cream Filling
04 -
1/2 cup heavy whipping cream
05 -
1/2 cup lemon-flavored Greek yogurt or lemon curd blended with whipped cream
06 -
1 tablespoon powdered sugar
07 -
1/2 teaspoon lemon extract
→ Lemon Core
08 -
1/4 cup lemon curd
→ Shell Coating
09 -
1 1/2 cups white chocolate chips or yellow candy melts
10 -
Yellow food coloring (optional, if using white chocolate)
# Steps to Follow:
01 -
Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of mold cavities. Freeze for 10 minutes to set.
02 -
Whip heavy cream to soft peaks. Gently fold in lemon-flavored Greek yogurt or lemon curd blend, powdered sugar, and lemon extract. Chill the mixture for 10 to 15 minutes.
03 -
Melt white chocolate chips or candy melts until smooth. If using white chocolate, add yellow food coloring to achieve lemon hue. Evenly coat the interior of each mold cavity using a spoon or brush. Chill until firm.
04 -
Pipe half of the lemon cream mousse into each mold cavity. Add a small spoonful of lemon curd at the center. Cover with remaining mousse to fill the cavity.
05 -
Place the chilled graham cracker crust base on top of each mold cavity, gently pressing to seal the filling.
06 -
Freeze the assembled molds for a minimum of 4 hours until fully firm.
07 -
Carefully unmold the cream puffs and allow them to thaw at room temperature for 10 to 15 minutes prior to serving.
# Additional Tips:
01 -
For best results, ensure the chocolate shell is completely set before adding mousse to prevent leakage.