Indulge in the delightful combination of light choux pastries filled with zesty lemon cream. This recipe is not only delicious but also incredibly easy to make, making it the perfect treat for any occasion.
Why You’ll Love This Recipe?
- The refreshing lemon flavor pairs perfectly with the light and airy choux pastry.
- With quick prep time, you can whip up these pastries in no time, making them ideal for last-minute dessert cravings.
- These pastries are great for meal prep and can be enjoyed throughout the week.
Ingredient Notes:
- Graham cracker crumbs add a crunchy texture to the pastry shell.
- Melted butter binds the crumbs together for a sturdy base.
- Sugar provides sweetness to balance the tangy lemon cream.
- Heavy whipping cream is used to create a fluffy filling.
- Lemon Greek yogurt or lemon curd mixed with whipped cream gives a burst of citrus flavor.
- Powdered sugar adds sweetness and a smooth texture to the filling.
- Lemon extract enhances the lemon flavor.
- Lemon curd adds an extra layer of tanginess to the cream filling.
- White chocolate or yellow candy melts can be used for a decorative touch.
- Yellow food coloring can be added to white chocolate for a vibrant finish.
Step-by-Step Instructions:
- In a bowl, mix graham cracker crumbs with melted butter and sugar to form a crust.
- Press the mixture into mini tart pans and bake until golden brown.
- In another bowl, whip heavy whipping cream until stiff peaks form.
- Gently fold in lemon Greek yogurt (or lemon curd mixed with whipped cream), powdered sugar, lemon extract, and lemon curd.
- Fill the baked crusts with the lemon cream mixture and chill until set.
- Melt white chocolate or yellow candy melts and drizzle over the pastries. Add yellow food coloring if desired.
- Serve and enjoy these delightful lemon cream choux pastries!
Helpful Tips:
- For a shortcut, use store-bought graham cracker crusts instead of making your own.
- Experiment with different fillings such as raspberry or passionfruit for a twist on the classic lemon cream.
- Store the pastries in an airtight container in the refrigerator to keep them fresh.
- Swap out the lemon extract for vanilla or almond extract for a different flavor profile.
Expert Tips for the Best Results:
- Chill the pastry crusts before adding the cream filling to prevent sogginess.
- Whip the heavy cream just until stiff peaks form to avoid over mixing.
- Use high-quality lemon curd for a more intense citrus flavor.
Serving Suggestions:
These lemon cream choux pastries pair beautifully with a cup of hot tea or a glass of sparkling lemonade. Serve them as a sweet treat after dinner or as a light afternoon snack.
Storage and Reheating Tips:
Store any leftover pastries in the refrigerator for up to 3 days. To reheat, place them in the oven at a low temperature until warmed through.
Frequently Asked Questions:
- Can I use pre-made pastry shells instead of making my own crust?
- Yes, store-bought pastry shells can be used as a quick alternative.
- How long will the lemon cream filling last in the refrigerator?
- The filling will stay fresh for up to 3 days when stored properly.
- Can I freeze these choux pastries?
- It is not recommended to freeze these pastries as the texture may change once thawed.
Conclusion:
Treat yourself to these light choux pastries filled with zesty lemon cream for a delightful dessert experience. Don’t hesitate to try this recipe and share your feedback with us – we’d love to hear about your culinary adventures!
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Light choux pastries filled with lemon cream
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 pastries 1x
- Category: Desserts
- Method: Baking
- Diet: Vegetarian
Description
These light choux pastries are filled with a delicious lemon cream, creating a perfect balance of sweet and tangy flavors. The pastry is crispy on the outside and soft on the inside, making it a delightful treat for any occasion.
Ingredients
Scale
For the choux pastries:
-
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 1/2 cups white chocolate or yellow candy melts
- Yellow food coloring (if using white chocolate)
For the lemon cream filling:
- 1/2 cup heavy whipping cream
- 1/2 cup lemon Greek yogurt (or lemon curd mixed with whipped cream)
- 1 tbsp powdered sugar
- 1/2 tsp lemon extract
- 1/4 cup lemon curd
Instructions
- Prepare the choux pastries: Combine graham cracker crumbs, melted butter, and sugar. Form into small balls and chill. Melt white chocolate or candy melts and dip each ball, adding yellow food coloring if desired.
- Make the lemon cream filling: Whisk heavy cream until stiff peaks form. Fold in lemon Greek yogurt, powdered sugar, lemon extract, and lemon curd.
- Fill the pastries: Cut a small hole in each chocolate-coated ball and fill with lemon cream.
Notes
- You can customize the flavor of the cream filling by using different extracts or flavored yogurts.
- Experiment with different coatings for the choux pastries, such as dark chocolate or colored candy melts.
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg