Irresistible Lemon Cream Puffs: A Zesty Danish Delicacy
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Prepare to be enchanted by these delightful lemon cream puffs, a vibrant twist on the classic Danish Flødeboller. Each bite offers a symphony of textures and flavors, combining a smooth, tangy lemon curd nestled within a luscious marshmallow fluff, all resting on a delicate marzipan base. Encased in a crisp, yellow white chocolate shell, these treats are not just desserts; they are edible works of art that promise a burst of sunshine with every morsel.
These lemon cream puffs are the quintessential spring and summer treat, bringing a refreshing zest to any gathering or a blissful moment to your afternoon tea. The vibrant tang of homemade lemon curd beautifully complements the airy sweetness of the marshmallow fluff and the subtle almond notes of the marzipan base. They are incredibly fun to make, allowing for a creative baking experience, and the taste is absolutely extraordinary!
If you’re eager to explore more cream puff variations, make sure to try our Raspberry Cream Puffs (Flødebolle), indulge in the rich Reese’s Peanut Butter Cream Puffs (Flødeboller), and savor the whimsical Strawberry and Cookie Cream Puffs (Flødebolle). Each recipe offers a unique flavor profile while retaining the beloved structure of these charming confectioneries.
What Are Flødeboller? A Danish Inspiration
Before diving into our lemony creation, it’s worth understanding the inspiration behind these delectable treats. “Flødeboller” are a beloved Danish confection, traditionally consisting of a soft, fluffy meringue (or marshmallow-like fluff) on a thin marzipan or wafer base, all enrobed in a crisp chocolate shell. They are a staple in Danish bakeries and a popular choice for celebrations, embodying a delightful balance of sweet and subtle textures.
Our lemon cream puffs pay homage to this classic, infusing it with a bright, citrusy twist. While traditional Flødeboller often feature a simple vanilla meringue, we’ve elevated the experience with a rich lemon curd filling, making each bite an unexpected burst of tangy goodness. The combination of the sweet marshmallow fluff, the almondy marzipan, and the zingy lemon curd creates a sophisticated dessert that’s both familiar and excitingly new.
Why You’ll Adore This Lemon Cream Puff Recipe
There are countless reasons why these lemon cream puffs will become a new favorite in your recipe repertoire. Firstly, their refreshing lemon flavor is perfect for brightening up any day, especially during warmer months. Secondly, despite their elegant appearance, the process of making them is surprisingly enjoyable and rewarding. Each component, from the silky lemon curd to the perfectly tempered chocolate shell, comes together to create a dessert that is not only visually stunning but also incredibly satisfying to eat. They’re ideal for impressing guests, delighting family, or simply treating yourself to something truly special.
Essential Ingredients for Your Lemon Cream Puffs
Crafting these exquisite lemon cream puffs requires a few key ingredients, each playing a vital role in their ultimate flavor and texture. For the vibrant lemon curd, you’ll need fresh lemon juice, sugar, a whole egg, and an extra egg yolk for richness and thickness, along with cold butter for that luxurious, smooth finish. The chocolate shell demands high-quality white chocolate, ideally one like Valrhona Ivoire with 35% cocoa, and yellow chocolate coloring to achieve that signature sunny hue. The marshmallow fluff is created from granulated sugar, glucose syrup, water, egg whites, and a touch of vanilla paste. Finally, a roll of marzipan will form the foundational base for these delightful treats. High-quality ingredients are key to achieving the best results and the most authentic, delicious flavor.
STEP-BY-STEP INSTRUCTIONS – LEMON CURD
Creating a perfectly smooth and tangy lemon curd is the first essential step in making these spectacular cream puffs. This component brings the much-needed zing that balances the sweetness of the marshmallow and marzipan.
In a small pot, combine fresh lemon juice, granulated sugar, one whole egg, and one egg yolk. This mixture will form the foundation of your rich curd. Using a whisk, stir these ingredients constantly and gently as you heat the mixture on low to medium heat. The constant whisking is crucial to prevent the eggs from scrambling and to ensure a smooth, uniform consistency. Continue heating and whisking until the curd thickens significantly and reaches a temperature between 80-85ºC (176-185ºF). A sugar thermometer is highly recommended for accuracy, as hitting the right temperature ensures proper thickening without overcooking the eggs.
Once your lemon curd has reached the desired temperature and consistency, immediately remove it from the heat. Carefully pour the hot curd through a fine-mesh sieve set over a clean bowl. This important step will catch any tiny bits of cooked egg that might have formed, ensuring your curd is incredibly silky and smooth. Do not skip this step for a professional finish.
Allow the sieved lemon curd to sit for just a couple of minutes to cool down slightly. This brief cooling period helps prepare it for the next ingredient. Then, add the cold, cubed butter directly into the warm curd. Using an immersion blender, blend the mixture together until it is completely smooth and emulsified. The cold butter will melt into the warm curd, making it glossy, rich, and even more delicious.
Finally, transfer the perfectly smooth lemon curd into a piping bag. Secure the opening of the piping bag with a clip, ensuring it is completely airtight. This prevents a skin from forming on the curd and keeps it fresh. Place the piping bag in the refrigerator and allow the lemon curd to chill thoroughly until it is completely cold and firm. This chilling process is vital for the curd to set properly and be easy to pipe into your cream puffs later.
STEP-BY-STEP INSTRUCTIONS – CHOCOLATE SHELL AND FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
CHOCOLATE SHELL: Crafting the Perfect Coating
While your vibrant lemon curd is chilling to perfection in the fridge, it’s time to prepare the beautiful yellow chocolate shells that will encase your cream puffs. Tempering chocolate is key here to achieve a glossy, snappy finish that doesn’t melt easily at room temperature. Begin by tempering your white chocolate according to your preferred method (seed method, tabling, or microwave method). Once the white chocolate is tempered, incorporate yellow chocolate coloring to give it a cheerful, sunny hue that hints at the lemon surprise inside. Ensure the color is evenly distributed for a consistent look.
Next, carefully divide the tempered yellow chocolate into your silicone mold, ideally a “Soffice Incanto” type from Silikomart or a similar hemispherical mold suitable for cream puffs. Use a small spatula or spoon to ensure the chocolate coats the entire interior surface of each mold cavity, reaching all the edges. Gently tap the silicone mold on your countertop a few times; this helps to release any trapped air bubbles and ensures a smooth, even chocolate shell. After coating, place a large piece of parchment paper on your clean countertop. Turn the silicone mold upside down over the parchment paper, allowing any excess chocolate to drip out. This creates a thin, uniform shell. Collect the excess chocolate on the parchment paper and save it in a small piping bag for later use.
**Tip for Efficiency:** Don’t discard that excess chocolate! Gather it into a small piping bag and seal it tightly. A clever trick is to place this piping bag in your pant pocket. Your body temperature will gently keep the chocolate at the perfect working consistency, ready to be used later for sealing the bottom of your cream puffs. This saves you from having to re-temper a small amount of chocolate later.
Once the chocolate has been distributed and excess removed, place the silicone mold, still facing down, onto a small, sturdy board or tray. This makes it easy to handle and transfer without disturbing the setting chocolate. Carefully place the board with the mold into the refrigerator to allow the chocolate shells to set completely. This process usually takes about 10-15 minutes, depending on your refrigerator’s temperature and the thickness of your chocolate shells. While the chocolate is setting, you can move on to preparing the delightful marshmallow fluff.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF: The Cloud-Like Filling
The marshmallow fluff, or Flødebolle Skum, is the airy heart of these cream puffs, providing a soft and sweet contrast to the tangy lemon curd. In a small, heavy-bottomed pot, combine 85 grams of granulated sugar, glucose syrup, and water. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar dissolves. Continue to boil the syrup without stirring until it reaches precisely 117ºC (242ºF). Using a reliable sugar thermometer is crucial here, as the temperature directly impacts the texture and stability of your marshmallow fluff. Reaching the exact temperature ensures the syrup is hot enough to cook the egg whites properly.
While your sugar syrup is heating, pour your egg whites into a completely clean, grease-free mixing bowl. Even a tiny bit of grease can prevent the egg whites from whipping properly, so ensure your bowl and whisk attachments are spotless. Begin whisking the egg whites at high speed. Once a tight net of small white bubbles has formed (this indicates the egg whites are starting to get foamy), slowly add 10 grams of granulated sugar. Continue whisking at high speed until the egg whites form medium to stiff peaks. They should hold their shape when you lift the whisk, but still be somewhat soft and glossy, not dry.
Once your sugar syrup reaches 117ºC, immediately take the pot off the heat. With your mixer still running at full speed, carefully pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Aim the stream between the whisk and the side of the bowl to avoid hitting the whisk directly, which could splatter the hot syrup. Continue whipping at full speed for 8-10 minutes. During this time, the mixture will transform into a thick, glossy, and incredibly stiff marshmallow fluff. The bowl should also cool down significantly. Finally, add the vanilla paste and mix it in briefly until just combined, imparting a lovely aromatic sweetness.
Transfer the freshly made marshmallow fluff into a clean piping bag. This ensures easy and neat filling of your chocolate shells. Make sure to prepare your piping bag with a suitable round tip for best results.
STEP-BY-STEP INSTRUCTIONS – MARZIPAN BASE AND ASSEMBLING
With all your components prepared and chilled, it’s time for the final touches: crafting the marzipan base and assembling these exquisite lemon cream puffs. This stage brings all the delightful elements together for a truly impressive dessert.
MARZIPAN BASE: The Sweet Foundation
The marzipan base provides a lovely chewy texture and a delicate almond flavor that perfectly complements the lemon and marshmallow. On a lightly dusted surface (with a little powdered sugar or cornstarch to prevent sticking), roll out your marzipan to an even thickness of approximately 8 mm (about 1/3 inch). Precision here ensures a uniform base for each cream puff. Using a 4 cm (about 1.6-inch) round cookie cutter, cut out 6 perfect circles from the rolled marzipan. These circles are designed to fit snugly at the bottom of your chocolate shells, forming the stable and flavorful foundation of your cream puffs. If you don’t have a cookie cutter of exactly this size, find something similar that matches the base diameter of your silicone mold cavities.
ASSEMBLING: Bringing it All Together
Now for the exciting part – assembling your lemon cream puffs! Carefully remove your set yellow chocolate shells from the refrigerator. With your marshmallow fluff prepared in a piping bag, pipe a generous amount of the fluffy mixture into each chocolate shell, filling it almost to the top. This creates the soft, cloud-like body of the cream puff.
Next, take your chilled lemon curd, still in its piping bag. Pipe a dollop of lemon curd directly into the center of the marshmallow fluff. Then, gently and slowly drag the piping tip outwards, allowing the lemon curd to spread and create a luscious core throughout the middle of the marshmallow. This ensures every bite will have that wonderful burst of tangy lemon.
Immediately after piping the fillings, gently place one of your pre-cut marzipan bases onto the marshmallow fluff, pressing it down slightly to secure it. This forms the bottom of your cream puff. Remember that saved excess yellow white chocolate from earlier? Now it’s time to use it. Carefully pipe or spread a small amount of this leftover chocolate around the edges of the marzipan base, effectively “sealing” the bottom of the cream puff to the chocolate shell. This not only secures the base but also prevents any filling from escaping.
To ensure quick setting and easy demolding, place the assembled cream puffs in the freezer for about 5 minutes. The rapid cooling will solidify the chocolate seal and firm up the fillings, making them much easier to release from the silicone mold without breakage. Having them completely cold is the secret to a clean, perfect extraction.
Once thoroughly chilled and set, gently trace around the edge of the marzipan base with your finger or a small, blunt tool. This helps to carefully release the cream puff from the silicone mold. Then, flip the mold over and gently push each cream puff out from the bottom. They should pop out cleanly, revealing their perfectly formed, glossy yellow shells.
For an extra touch of elegance and visual appeal, you can optionally decorate your finished lemon cream puffs with delicate edible gold leaf. A small fleck on top adds a luxurious sparkle, truly elevating these homemade treats to a professional patisserie level.
STORAGE TIPS FOR OPTIMAL FRESHNESS
To keep your exquisite lemon cream puffs as fresh and delicious as possible, store them in an airtight container at room temperature. While tempting, refrigeration can sometimes affect the texture of the marshmallow fluff and chocolate shell. For the best flavor and texture experience, these delightful treats are ideally enjoyed within 2 days of making them. This ensures the marshmallow remains soft, the chocolate shell crisp, and the lemon curd vibrant.
Tips for Success with Your Lemon Cream Puffs
Achieving bakery-quality lemon cream puffs is entirely within reach with a few key considerations. Firstly, accuracy in measurements, especially for the sugar syrup temperature, is paramount. Invest in a reliable digital kitchen scale and a candy thermometer. Secondly, ensure all your equipment, particularly for the marshmallow fluff, is scrupulously clean and grease-free. Even a tiny speck of oil can deflate egg whites. Thirdly, patience is a virtue, particularly with chilling times. Allowing the lemon curd and chocolate shells to set completely ensures smooth assembly and a professional finish. Don’t rush the cooling process!
Creative Variations to Explore
While these lemon cream puffs are perfect as they are, don’t hesitate to experiment with variations! You could add a touch of lemon zest to your marshmallow fluff for an extra citrusy punch, or even try infusing it with other extracts like orange blossom or rosewater. For the chocolate shell, consider using a mix of white and dark chocolate for a marbled effect, or swap out the yellow coloring for a vibrant pink or green to match different occasions. A sprinkle of toasted coconut flakes or finely chopped nuts on the marzipan base before sealing could also add an interesting textural contrast. The possibilities are endless for customizing these treats to your taste!
Serving Suggestions for Your Zesty Creations
These elegant lemon cream puffs are versatile and can be served in many delightful ways. They make a stunning addition to any dessert table, especially for spring brunches, garden parties, or afternoon tea gatherings. Pair them with a freshly brewed cup of Earl Grey tea or a light, sparkling elderflower cordial to complement their bright flavors. For a truly decadent experience, serve them alongside a scoop of vanilla bean ice cream or a fresh berry compote. Their vibrant color and exquisite taste are sure to impress your guests, making them a memorable end to any meal.
Other Cream Puff Recipes To Try
- Passion Fruit and Coconut Cream Puffs
- Strawberry and Cookie Cream Puffs
- Reeses Peanut Butter Cream Puffs
- Raspberry Cream Puffs
Did you fall in love with this zesty recipe? Please make sure to leave a STAR REVIEW below! We’d love to see your beautiful creations – make sure to tag us on Instagram @juliemarieeats. For even more delectable dessert ideas and inspiration, be sure to follow us on Pinterest!
Lemon Cream Puffs
Pin Recipe
Equipment
- 1x Soffice silicon mold from Silikomart
Ingredients
LEMON CURD
- 40 g lemon juice
- 60 g sugar
- 1 egg
- 1 egg yolks
- 50 g butter cold cubed
CHOCOLATE SHELL
- 250 g white chocolate I like Valrhona Ivoire – 35%
- yellow chocolate color
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- 85 g granulated sugar
- 40 g glucose syrup
- 25 g water
- 50 g egg whites
- 10 g granulated sugar
- ½ teaspoon vanilla paste
MARZIPAN BASE
- 100 g marzipan
DECORATION
- edible gold leaf
Instructions
LEMON CURD
- In a small pot, combine lemon juice, sugar, egg, and egg yolk. Whisk constantly and slowly over low to medium heat until the curd thickens and reaches 80-85ºC (176-185ºF).
- Remove from heat and immediately strain the curd through a sieve into a bowl to remove any cooked egg bits, ensuring a perfectly smooth consistency.
- Allow to cool slightly for 2 minutes. Then, add the cold cubed butter and blend with an immersion blender until completely smooth and emulsified.
- Transfer the curd into a piping bag, seal it airtight with a clip, and refrigerate until thoroughly chilled and firm.
CHOCOLATE SHELL
- While the lemon curd chills, temper the white chocolate. Once tempered, mix in yellow chocolate color until the chocolate is uniformly yellow.
- Fill the silicone mold cavities with tempered chocolate, ensuring all sides are coated using a small spatula or spoon. Tap the mold on the counter to remove air bubbles. Invert the mold over parchment paper to drain excess chocolate, saving the runoff in a piping bag for later.
- Tip: Keep the remaining chocolate in a sealed piping bag in your pant pocket. Your body heat will maintain its temperature, making it ready for sealing the cream puff bases later.
- Place the silicone mold face down on a small board for easy transfer, then refrigerate until the chocolate shells are fully set.
- Allow the chocolate to set completely while you proceed with preparing the marshmallow fluff.
FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
- In a small pot, bring water, glucose syrup, and 85 g of granulated sugar to a boil. Cook until the syrup reaches precisely 117ºC (242ºF) using a sugar thermometer.
- Meanwhile, pour egg whites into a meticulously clean bowl. Whisk at high speed. Once small white bubbles form, slowly add 10 g of granulated sugar and continue whisking until medium/stiff peaks are achieved.
- Remove the pot from heat. With the mixer still running at full speed, pour the hot sugar syrup into the egg whites in a thin, steady stream. Continue whipping for 8-10 minutes until the fluff is thick, glossy, and stiff. Mix in the vanilla paste until just combined.
- Transfer the marshmallow fluff to a piping bag, ready for assembly.
MARZIPAN BASE
- Roll out the marzipan to an even thickness of 8 mm (approx. 1/3 inch). Use a 4 cm (approx. 1.6-inch) cookie cutter to cut out 6 circles, ensuring they fit the bottom of your cream puff shells.
ASSEMBLING
- Pipe the marshmallow fluff into each chocolate shell, filling it almost completely. Then, pipe the chilled lemon curd into the center of the fluff, slowly dragging the tip outwards to distribute the curd throughout the middle.
- Place a marzipan base on top of the marshmallow fluff and seal the bottom edges with the leftover tempered chocolate saved earlier.
- Place the assembled cream puffs in the freezer for 5 minutes to allow the chocolate seal to quickly set and the fillings to firm up, making them easier to remove from the mold.
- Once set, gently trace around the edge of the cream puff base to loosen it from the silicone mold. Then, carefully flip the mold over and gently push each cream puff out.
- Optionally, adorn your finished lemon cream puffs with edible gold leaf for a touch of refined elegance.