Light Choux Pastries Filled with Lemon Cream 

These elegant lemon cream puffs are a delightful twist on the classic choux pastry. Inspired by French pâtisserie, they feature a crisp, airy shell filled with a zesty lemon mousse and a tangy lemon curd center. The pastries are topped with a glossy white chocolate glaze, adding both flavor and visual appeal. Perfect for spring gatherings, brunches, or as a special treat, these lemon cream puffs offer a harmonious balance of sweetness and citrus brightness in every bite. 

Ingredients

For the Choux Pastry:

• ½ cup water
  
  

• ¼ cup unsalted butter
  
  

• ½ cup all-purpose flour
  
  

• 2 large eggs
  
  

• 1 teaspoon granulated sugar
  
  

• ¼ teaspoon salt

For the Lemon Mousse Filling:

• 1 cup heavy whipping cream
  
  

• ¼ cup granulated sugar
  
  

• ½ cup lemon Greek yogurt (or a mixture of lemon curd and whipped cream)
  
  

• 1 teaspoon lemon extract
  
  

For the Lemon Curd Center:

• ¼ cup lemon curd (store-bought or homemade)
  
  

For the White Chocolate Glaze:

• 1½ cups white chocolate or yellow candy melts
  
  

• Yellow food coloring (optional, if using white chocolate)
  
  

Directions

1. Prepare the Choux Pastry:
   
   

   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
     
     

   • In a saucepan, combine water and butter over medium heat. Bring to a boil.
     
     

   • Remove from heat and stir in flour until the mixture forms a smooth dough.
     
     

   • Allow the dough to cool slightly, then beat in eggs one at a time until the dough is smooth and glossy.
     
     

   • Transfer the dough to a piping bag and pipe small swirl shapes onto the prepared baking sheet.
     
     

   • Bake for 25 minutes, or until golden and puffed. Allow to cool completely.
     
     

2. Prepare the Lemon Mousse Filling:
   
   

   • In a chilled mixing bowl, whip the heavy cream and sugar until soft peaks form.
     
     

   • Gently fold in the lemon Greek yogurt and lemon extract until well combined.
     
     

   • Chill the mousse for 10–15 minutes to set slightly.
     
     

3. Assemble the Cream Puffs:
   
   

   • Slice the cooled choux pastries in half horizontally.
     
     

   • Pipe the lemon mousse into the bottom half of each pastry.
     
     

   • Add a small spoonful of lemon curd on top of the mousse.
     
     

   • Place the top half of the pastry over the filled bottom half.
     
     

4. Prepare the White Chocolate Glaze:
   
   

   • Melt the white chocolate or yellow candy melts according to package instructions.
     
     

   • If using white chocolate, stir in yellow food coloring to achieve a lemony hue.
     
     

5. Glaze and Serve:
   
   

   • Dip the tops of the filled cream puffs into the melted white chocolate glaze.
     
     

   • Place the glazed pastries on a wire rack and allow the glaze to set.
     
     

   • Serve immediately, or refrigerate for 10–15 minutes before serving.
     
     

Nutritional Information (per serving)

• Calories: Approximately 210 kcal
  
  

• Carbohydrates: 18g
  
  

• Protein: 2g
  
  

• Fat: 14g
  
  

• Saturated Fat: 9g
  
  

• Cholesterol: 25mg
  
  

• Sodium: 60mg
  
  

• Sugar: 17g
  
  

• Fiber: 0g