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Light Choux Pastries Filled with Lemon Cream: A Refreshing Citrus Delight

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Light Choux Pastries Filled with Lemon Cream are a refreshing citrus delight, featuring crispy pastry shells filled with lemon mousse and a creamy lemon curd center. These no-bake pastries are perfect for any special occasion.

Ingredients

½ cup graham cracker crumbs

2 tbsp melted butter

1 tbsp sugar

½ cup heavy whipping cream

½ cup lemon Greek yogurt (or lemon curd mixed with whipped cream)

1 tbsp powdered sugar

½ tsp lemon extract

¼ cup lemon curd (store-bought or homemade)

1 ½ cups white chocolate or yellow candy melts

Yellow food coloring (if using white chocolate)

Silicone mold (cone-shaped or tree-like)

Instructions

  1. Prepare the Base Crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until fully mixed. Press a spoonful of this mixture into the bottom of each silicone mold cavity to form the crust base. Freeze for 10 minutes to set.
  2. Make the Lemon Mousse: In a chilled mixing bowl, whip heavy cream to soft peaks. Gently fold in lemon Greek yogurt, powdered sugar, and lemon extract. Chill for 10-15 minutes to allow the mousse to set slightly.
  3. Prepare the Coating Shell: Melt white chocolate or yellow candy melts according to package directions. If using white chocolate, add yellow food coloring to achieve a lemony hue. Using a spoon or small brush, coat the inside of each mold cavity with a generous layer of the melted chocolate. Chill in the refrigerator until the shell is firm, about 10 minutes.
  4. Assemble the Pastries: Pipe the lemon mousse into each mold cavity, filling about halfway. Add a small spoonful of lemon curd into the center of each mousse portion. Cover the curd with more mousse. Top with the graham cracker crust and gently press to seal the pastry.
  5. Freeze and Serve: Freeze the filled molds for at least 4 hours or until completely set. Once frozen, carefully unmold the pastries and let them thaw at room temperature for 10-15 minutes before serving.

Notes

You can use any silicone mold for these pastries, such as cone-shaped or tree-like molds, to give them a unique look.

For a gluten-free version, use gluten-free graham cracker crumbs.

Feel free to substitute the white chocolate with dark chocolate or a fruit glaze for a different flavor and texture.

If you can’t find lemon Greek yogurt, mix plain Greek yogurt with a bit of lemon curd or lemon extract to achieve the desired flavor.

These pastries can be made ahead of time and stored in the freezer for up to 1 week. Let them thaw before serving to preserve their delicate texture.

If using store-bought lemon curd, make sure to use a high-quality brand for the best flavor.

You can add extra flavor to the mousse by incorporating a splash of lemon juice or zest for more tang.

If you prefer a sweeter dessert, adjust the sweetness of the mousse and curd by adding more powdered sugar to taste.

Nutrition

Find it online: https://chocolatecoveredamy.com/light-choux-pastries-filled-with-lemon-cream/