Lemon Cream Puffs Chocolate Fluff (Printable View)

Tangy lemon curd, marshmallow fluff, marzipan, and white chocolate combine for irresistible sweet puffs.

# Ingredient List:

→ Lemon Curd

01 - 2 tablespoons fresh lemon juice
02 - 1/4 cup granulated sugar
03 - 1 large egg
04 - 1 large egg yolk
05 - 3 1/2 tablespoons cold unsalted butter, cubed

→ Chocolate Shell

06 - 1 1/2 cups white chocolate, preferably Valrhona Ivoire (35% cacao)
07 - Yellow food coloring for chocolate

→ Marshmallow Fluff

08 - 1/3 cup plus 1 tablespoon granulated sugar, divided
09 - 2 tablespoons glucose syrup
10 - 1 2/3 tablespoons water
11 - 2 large egg whites
12 - 1/2 teaspoon vanilla paste

→ Marzipan Base

13 - 3 1/2 ounces marzipan

→ Decoration

14 - Edible gold leaf

# Preparation Steps:

01 - Combine lemon juice, 1/4 cup granulated sugar, whole egg, and egg yolk in a small saucepan. Whisk constantly over low to medium heat until the mixture thickens and reaches 176–185°F. Remove from heat and strain through a fine sieve into a bowl to remove any solids. Let stand 2 minutes, then add cubed butter and blend with an immersion blender until silky. Transfer to a piping bag, seal, and chill until fully cold.
02 - Temper the white chocolate with yellow coloring until smooth and evenly colored. Divide the melted chocolate into spherical silicone molds, ensuring complete coverage. Tap the molds on the countertop to eliminate air bubbles. Invert molds over parchment paper to remove excess chocolate and save the remainder in a piping bag for sealing. Place molds upside down on a board and chill until firm.
03 - Bring 1/3 cup granulated sugar, glucose syrup, and water to a boil in a small saucepan. Cook until mixture reaches 243°F on a sugar thermometer. Meanwhile, whip egg whites in a clean bowl on high speed to soft peaks, then gradually add remaining 1 tablespoon sugar and whisk to medium-stiff peaks. Carefully pour the hot syrup in a thin stream into the egg whites while whisking continuously. Continue whipping on high for 8–10 minutes until the mixture is glossy and stiff. Blend in vanilla paste. Transfer to a piping bag.
04 - Roll out the marzipan to approximately 1/3-inch thickness. Cut six 1 1/2-inch circles using a round cutter to serve as the pastry bases.
05 - Pipe marshmallow fluff into the prepared chocolate shells. Gently pipe lemon curd into the center, distributing evenly within the filling. Place a marzipan base over the filling and seal with the reserved melted chocolate. Freeze molds for 5 minutes to set firm.
06 - Carefully loosen edges with a small knife and unmold the set pastries. Finish with edible gold leaf decor as desired.

# Supplementary Details:

01 - Tempering white chocolate ensures a crisp shell and smooth release from silicone molds.

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