Lemon Cream Puffs (Print Version)
# Ingredients:
→ Lemon Curd
01 -
Fresh lemon juice
02 -
Granulated sugar
03 -
Egg
04 -
Egg yolk
05 -
Cold butter
→ Chocolate Shell
06 -
White chocolate
07 -
Yellow chocolate coloring
→ Marshmallow Fluff
08 -
Granulated sugar
09 -
Glucose syrup
10 -
Egg whites
11 -
Vanilla paste
→ Marzipan Base
12 -
Marzipan
→ Decoration
13 -
Edible gold leaf (optional)
# Instructions:
01 -
Cook lemon juice, sugar, and eggs until thickened. Strain and blend with cold butter for a silky-smooth finish.
02 -
Melt white chocolate, tint with yellow coloring, and coat the molds.
03 -
Heat sugar and glucose syrup, then whip into fluffy meringue.
04 -
Pipe marshmallow fluff into the chocolate shells. Add a generous swirl of lemon curd in the center. Seal with a marzipan base and coat the bottom with more chocolate.
05 -
Freeze for 5 minutes to set, then carefully unmold and decorate.
# Notes:
01 -
The lemon curd filling provides a tangy contrast to the sweet marshmallow fluff and chocolate shell.