Lemon Cream Puffs with Silky Lemon Curd

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These lemon cream puffs are bright, fresh, and irresistible. A soft marzipan disc forms the base, a smooth marshmallow fluff fills the center, and a tart lemon curd runs through the middle. Each puff is coated in yellow-tinted white chocolate for a cheerful finish that’s perfect for spring gatherings or as an elegant dessert offering.

These treats balance tart and sweet: tangy lemon curd, sweet marshmallow fluff (flødebolle skum), and a slightly nutty marzipan base. The yellow chocolate shell gives them an attractive, bakery-style appearance. They’re a fun project for bakers who enjoy working with chocolate molds and piping techniques, and the result is a delicate, elegant petit four that looks as good as it tastes.

If you enjoy variations of cream puffs, consider experimenting with different curds or fillings to suit your taste—raspberry, passion fruit, or strawberry all pair well with marshmallow fluff and a chocolate shell.

STEP-BY-STEP INSTRUCTIONS – LEMON CURD

Combine lemon juice, sugar, whole egg, and egg yolk in a small saucepan. Whisk constantly over low-to-medium heat, bringing the mixture slowly to a temperature between 80–85ºC (176–185ºF) until it thickens to a custard-like consistency. Stir continuously to prevent curdling and ensure even cooking.

When the curd has thickened and reached the correct temperature, remove it from the heat and strain it through a fine mesh sieve into a bowl to catch any cooked egg bits. Allow it to cool for two minutes.

Add the cold, cubed butter to the slightly cooled curd. Use an immersion blender or whisk to incorporate the butter until the curd is smooth and glossy. Transfer the curd into a piping bag, seal it to keep airtight, and refrigerate until completely cold and firm. Cold curd is easier to pipe and holds its shape when inserted into the cream puffs.

STEP-BY-STEP INSTRUCTIONS – CHOCOLATE SHELL AND MARSHMALLOW FLUFF

CHOCOLATE SHELL

Temper white chocolate and blend in yellow fat-soluble coloring until you reach an even, pale yellow color. Divide the melted chocolate into your silicone mold cavities and use a small spatula or spoon to coat the interior of each cavity completely. Tap the mold on the counter to remove air bubbles and ensure an even coating. Turn the mold over on a sheet of parchment and pour any excess chocolate onto the paper. Reserve the excess or keep it in a sealed piping bag to use later for sealing the bottoms.

Place the mold on a small board and transfer it to the refrigerator, chocolate-side down, so the shell sets evenly. While the chocolate sets, prepare the marshmallow fluff.

FLØDEBOLLE SKUM / MARSHMALLOW FLUFF

In a small saucepan, combine water, glucose syrup, and 85 g granulated sugar. Bring to a boil and heat the syrup until it reaches 117ºC (242.6ºF) on a sugar thermometer. Meanwhile, place the egg whites in a completely clean bowl and begin whipping at high speed. When a tight network of foam forms, slowly add the remaining 10 g of sugar and continue whipping until the whites reach medium to stiff peaks.

Remove the sugar syrup from the heat and, with the mixer running at high speed, pour the hot syrup in a thin, steady stream into the whipped egg whites. Continue whipping for 8–10 minutes until the mixture is glossy, stable, and holds stiff peaks. Add the vanilla paste and fold or mix briefly to combine. Transfer the marshmallow fluff to a piping bag fitted with a plain tip.

STEP-BY-STEP INSTRUCTIONS – MARZIPAN BASE AND ASSEMBLING

MARZIPAN BASE

Roll the marzipan to an 8 mm thickness. Use a 4 cm cookie cutter to cut six discs that will fit neatly into the bottom of each cream puff shell. Chill the discs briefly if they become too soft while working.

ASSEMBLING

Pipe the marshmallow fluff into each chilled chocolate shell, filling the cavity but leaving room in the center for the lemon curd. Insert the piping bag with lemon curd and add a small amount into the middle of each fluff mound. Slowly drag a small amount of curd outward as you pipe so the curd is distributed through the center of the fluff without breaking the chocolate shell.

Place a marzipan disc into the bottom of each filled shell. Use the reserved melted chocolate (kept lukewarm in a sealed bag or warmed slightly) to seal the bottoms of the shells, smoothing the chocolate so the base is secure. Transfer the filled and sealed cream puffs to the freezer for five minutes to set quickly—this makes them much easier to release from the mold.

When the chocolate is set, gently trace the edge of the base to loosen the puff from the silicone. Flip the mold and gently push each puff out. For an elegant finish, you may add a small piece of edible gold leaf as decoration.

STORAGE

Store the lemon cream puffs in an airtight container at room temperature and consume within two days for best texture and flavor. If you prefer a colder dessert, keep them refrigerated for a short time before serving, but note refrigeration can soften the chocolate shell and marzipan slightly.

Other Cream Puff Ideas

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