Description
There’s something wildly luxurious yet delightfully approachable about creating an indulgent dessert like Light Choux Pastries Filled with Lemon Cream.
Ingredients
Scale
- ½ cup heavy whipping cream
- 1 tbsp powdered sugar
- 1½ cups white chocolate or yellow candy melts
- ½ cup lemon Greek yogurt (or a mix of whipped cream & lemon curd)
- ½ tsp lemon extract
- ¼ cup lemon curd
- ½ cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
- Yellow food coloring (optional, if using white chocolate)
Instructions
- Begin by combining the graham cracker crumbs, melted butter, and sugar in a bowl. Mix thoroughly until the crumbs are evenly coated, resembling a wet sandy texture. Press the mixture into the bases of your silicone molds firmly using the back of a spoon, ensuring it is tightly packed and even. Once done, transfer the molds to the freezer and allow them to harden for about 10 minutes.
- In a separate bowl, whip the heavy cream until soft peaks form. This stage is crucial as it results in a light and airy mousse. Gently fold in the lemon-flavored Greek yogurt, powdered sugar, and lemon extract, taking care not to deflate the cream. Allow this zesty blend to chill in the refrigerator for 15 minutes, which helps the texture to firm up slightly.
- Meanwhile, melt your chosen chocolate or candy melts until smooth and glossy; if you’re using white chocolate and desire that bright lemony pop, add a touch of yellow food coloring. Swirl the melted mixture inside the silicone molds, thoroughly coating the interiors for an even shell. Firm up the shells by refrigerating the molds just until the chocolate sets.
- Spoon the lemon mousse into the chocolate-coated molds until approximately halfway filled. Carefully place a small dollop of lemon curd in the center of each mold, which will serve as a tart surprise within each pastry. Cover with additional mousse, leaving a small gap at the top for the graham cracker base.
- Retrieve the frozen graham cracker bases from the freezer and press them gently over the top of the filled molds, sealing the lemony goodness inside. Place the filled molds back in the freezer for at least 4 hours, allowing them to set completely.
- Once fully set, carefully unmold the pastries and allow them to thaw for about 10 to 15 minutes before serving, unveiling their delicious layers to all those who eagerly await.
Notes
For best results, always allow the pastries to thaw slightly before serving; this enhances the texture and flavor perception.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 250 per serving (estimate)
- Sodium: 50 mg
- Protein: 3 g