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    Lemon Cream Puffs

    March 23, 2021 by Julie Marie 1 Comment

    1.1K shares
    Jump to Recipe

    These lemon cream puffs are so fresh and delicious! They have a smooth and delicious marshmallow fluff on a soft marzipan base, filled with lemon curd and covered in yellow white chocolate.

    Lemon cream puffs on a tray.

    These lemon cream puffs are a perfect spring treat! The tangy lemon curd goes beautifully with the sweet marshmallow fluff and marzipan base. They are so fun to make and taste absolutely amazing!

    For more cream puff recipes, try Raspberry Cream Puffs (Flødebolle), Reese's Peanut Butter Cream Puffs (Flødeboller) and Strawberry and Cookie Cream Puffs (Flødebolle).

    STEP-BY-STEP INSTRUCTIONS - LEMON CURD

    In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on low to medium heat until it reaches a temperature between 80-85ºC and has thickened.

    Once it reached the right temperature, take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.

    Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth.

    Pour the curd into a piping bag. Seal the piping bag with a clip so it’s completely airtight. Place it in the fridge until completely cold.

    STEP-BY-STEP INSTRUCTIONS - CHOCOLATE SHELL AND FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

    CHOCOLATE

    While the lemon curd cools down temper the white chocolate with yellow chocolate color to make the chocolate yellow.

    Divide the chocolate into the mold. With a small spatula or spoon make sure the chocolate is all around the mold. Tap it on the counter. Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.

    Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.  

    Place the silicone mold on a small board, facing down, so it easy to move and place it in the fridge.

    Let the chocolate set, while moving onto the marshmallow fluff.

    Lemon cream puffs cut in half.

    FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

    In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature. 

    Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until medium/stiff peaks.

    Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the vanilla paste and mix it in.

    Transfer to a piping bag.

    STEP-BY-STEP INSTRUCTIONS - MARZIPAN BASE AND ASSEMBLING

    MARZIPAN BASE

    Roll out the marzipan to a thickness of 8 mm. Cut out 6 circles with a 4 cm cookie cutter so the marzipan fits the bottom of the cream puff.

    ASSEMBLING

    Pipe the marshmallow fluff into the chocolate shell. Then pipe the lemon curd in the middle of the cream puff, slowly dragging it out to place the lemon curd throughout the middle of the cream puff.

    Add the marzipan base and seal the bottom with the leftover chocolate.

    Place them in the freezer for 5 min to quickly set. Having them completely cold makes them easier to take out of the mold.

    Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over a gently push them out of the mold.

    Optional, decorate with edible gold leaf.

    Lemon cream puffs.

    STORAGE

    Store the lemon cream puffs in an airtight container at room temperature. It's best enjoyed within 2 days.

    Other Cream Puff Recipes To Try

    • Passion Fruit and Coconut Cream Puffs
    • Strawberry and Cookie Cream Puffs
    • Reeses Peanut Butter Cream Puffs
    • Raspberry Cream Puffs

    Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

    Lemon Cream Puffs

    These lemon cream puffs are so fresh and delicious! They have a smooth and delicious marshmallow fluff on a soft marzipan base, filled with lemon curd and covered in yellow white chocolate.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Freezing time 5 minutes mins
    Course Dessert
    Cuisine Danish
    Servings 6 cream puffs

    Equipment

    • 1x Soffice silicon mold from Silikomart

    Ingredients
     
     

    LEMON CURD

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

    CHOCOLATE SHELL

    • 250 g white chocolate I like Valrhona Ivoire - 35%
    • yellow chocolate color

    FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

    • 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
     

    LEMON CURD

    • In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on low to medium heat until it reaches a temperature between 80-85ºC and has thickened.
    • Once it reached the right temperature, take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
    • Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth.
    • Pour the curd into a piping bag. Seal the piping bag with a clip so it’s completely airtight. Place it in the fridge until completely cold.

    CHOCOLATE SHELL

    • While the lemon curd cools down temper the white chocolate with yellow chocolate color to make the chocolate yellow.
    • Divide the chocolate into the mold. With a small spatula or spoon make sure the chocolate is all around the mold. Tap it on the counter. Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.
    • Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.
    • Place the silicone mold on a small board, facing down, so it easy to move and place it in the fridge.
    • Let the chocolate set, while moving onto the marshmallow fluff.

    FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

    • In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
    • Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until medium/stiff peaks.
    • Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the vanilla paste and mix it in.
    • Transfer to a piping bag.

    MARZIPAN BASE

    • Roll out the marzipan to a thickness of 8 mm. Cut out 6 circles with a 4 cm cookie cutter so the marzipan fits the bottom of the cream puff.

    ASSEMBLING

    • Pipe the marshmallow fluff into the chocolate shell. Then pipe the lemon curd in the middle of the cream puff, slowly dragging it out to place the lemon curd throughout the middle of the cream puff.
    • Add the marzipan base and seal the bottom with the leftover chocolate.
    • Place them in the freezer for 5 min to quickly set. Having them completely cold makes them easier to take out of the mold.
    • Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over a gently push them out of the mold.
    • Optional, decorate with edible gold leaf.

    Nutrition

    Carbohydrates: 65gProtein: 12gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 42mgSodium: 175mgPotassium: 291mgFiber: 1gSugar: 59gVitamin A: 96IUVitamin C: 3mgCalcium: 114mgIron: 1mg
    Keyword Cream puffs, lemon curd, marshmallow
    Tried this recipe?Let us know how it was!

    More Cream Puff (Flødebolle) Recipes

    Filed Under: Cream Puff (Flødebolle) Recipes, Fruity Desserts, Spring and Summer Recipes Tagged With: cream puffs, lemon, marshmallow, marshmallow fluff

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    1. Lydia

      October 08, 2023 at 2:20 am

      This looks incredible! I wish I had the time and skill to try making it.

      Reply

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