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.

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.

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.

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.

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.