Light Choux Pastries Filled with Lemon Cream
These light choux pastries are filled with a tangy lemon cream made from whipped cream, lemon curd, and yogurt. They are crisp on the outside, creamy on the inside, and make a bright, elegant dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 pastries
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
1/2 cup graham cracker crumbs
2 tbsp melted butter
1 tbsp sugar
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
1 1/2 cups white chocolate or yellow candy melts
Yellow food coloring (if using white chocolate)
Instructions
- Prepare the choux pastry shells and bake until golden and crisp. Let them cool completely.
- Mix graham cracker crumbs, melted butter, and sugar together. Press lightly into the bottom of the pastries or use as a decorative base.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Fold in lemon Greek yogurt, lemon curd, and lemon extract to create a smooth filling.
- Pipe the lemon cream mixture into the cooled pastry shells.
- Melt the white chocolate or candy melts. If using white chocolate, tint with yellow food coloring.
- Drizzle or dip pastries with the melted coating and allow to set before serving.
Notes
Use store-bought lemon curd for convenience.
Fill pastries just before serving to keep the shells crisp.
Skip the chocolate coating for a lighter version and dust with powdered sugar instead.
Empty choux shells can be made ahead and stored at room temperature or frozen.
Try other citrus flavors like lime or orange curd for variety.
Nutrition
- Serving Size: 1 pastry
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
