Lemon Cream Puffs Recipe with Marshmallow Fluff and White Chocolate

Lemon Cream Puffs

If you are searching for a bright, cheerful dessert to welcome spring, these lemon cream puffs are exactly what you need.

Each one begins with a soft marzipan base, gets filled with fluffy marshmallow fluff, hides a pocket of tangy lemon curd in the center, and finishes under a glossy coat of yellow white chocolate. The contrast is what makes them so hard to resist.

The lemon curd brings a fresh, zippy edge, while the marshmallow fluff and the marzipan keep every bite sweet and tender.

I made a batch of these for a small spring brunch at my parents’ house, and they disappeared before the coffee finished brewing. They look like something from a fancy pastry case, yet the process is genuinely fun and the result is amazing.

If you have ever enjoyed Danish flodeboller, you will recognize the idea right away: a soft base, a cloud of fluff, and a thin chocolate shell.

Once you master this lemon version, there are plenty of other cream puff recipes worth trying, including Raspberry Cream Puffs (Flodebolle), Reese’s Peanut Butter Cream Puffs (Fldeboller), and Strawberry and Cookie Cream Puffs (Flodebolle).

STEP BY STEP INSTRUCTIONS, LEMON CURD

Let’s begin with the lemon curd, because it needs time to chill before you assemble anything. For this part you will need 40 g lemon juice, 60 g sugar, 1 egg, 1 egg yolk, and 50 g cold cubed butter.

1. In a small pot, add the lemon juice, sugar, egg, and egg yolk.
2. With a whisk, constantly whisk the mixture at a slow pace while heating it over low to medium heat until it thickens and reaches a temperature between 80 to 85ºC.
3. Once it reaches the right temperature, take the pot off the heat and pour the curd through a sieve over a bowl to catch any cooked egg bits.
4. Let it sit for 2 minutes to cool slightly. Then add the cold cubed butter and blend with an immersion blender until smooth.
5. Pour the curd into a piping bag. Seal the bag with a clip so it is completely airtight, then place it in the fridge until completely cold.

Watch the temperature closely. If the curd gets too hot, the eggs can scramble, and that is exactly why the sieve step matters so much. An instant read thermometer takes the guesswork out of it, and constant whisking keeps the mixture moving so nothing catches on the bottom of the pot.

Do not skip the sieve. Straining the curd removes any small cooked egg bits and leaves you with a silky filling that pipes beautifully.

STEP BY STEP INSTRUCTIONS, CHOCOLATE SHELL AND FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

This is the busiest stretch of the recipe, but it flows nicely once you get going. You will be tempering chocolate and whipping a glossy marshmallow fluff at roughly the same time, so read both parts before you start.

Start with the chocolate shell. While the lemon curd cools down, temper the white chocolate with yellow chocolate color to make the chocolate yellow. Divide the chocolate into the mold. With a small spatula or spoon, make sure the chocolate covers the inside of the mold all around, then tap the mold on the counter.

Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the parchment paper. Save that excess chocolate in a bag.

Here is my favorite tip from the original recipe. Save the remaining chocolate in a small piping bag and seal it, then place the bag in your pant pocket. Your own body temperature keeps the chocolate at the right consistency for sealing the bottoms of the cream puffs later.

Place the silicone mold on a small board, facing down, so it is easy to move, and put it in the fridge. Let the chocolate set while you move on to the marshmallow fluff.

Tapping the mold on the counter is a small step with a big payoff. It settles the chocolate into every curve and knocks out air bubbles, so the finished shells come out smooth. If you notice a thin patch, add a little more chocolate and tap again.

Now for the fldebolle skum, or marshmallow fluff. In a small pot, bring 25 g water, 40 g glucose syrup, and 85 g granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.

Meanwhile, pour 50 g egg whites into a completely clean bowl and start whisking at high speed. Once a tight net of white bubbles has formed, slowly add 10 g granulated sugar and continue whisking until medium to stiff peaks form.

Take the pot off the heat and pour the hot sugar syrup in a thin, steady stream into the bowl. Whip at full speed for 8 to 10 minutes until the fluff is stiff. Add ½ teaspoon vanilla paste and mix it in, then transfer the fluff to a piping bag.

A completely clean bowl really does matter here. Any trace of grease keeps egg whites from building volume, so wipe the bowl and the whisk attachment before you begin. The fluff should look thick, glossy, and hold a firm peak when you lift the whisk.

Use the fluff fairly soon after whipping. It is at its glossiest and easiest to pipe right away, and a warm room will slowly soften it. If you need a short pause, keep the filled piping bag in the fridge and give it a gentle squeeze to loosen it up again.

The yellow chocolate color is mostly for looks, and it turns the finished puffs into little golden domes that look lovely on a spring dessert table. Use a coloring made for chocolate so it blends in smoothly and evenly.

STEP BY STEP INSTRUCTIONS, MARZIPAN BASE AND ASSEMBLING

The marzipan base comes together in a minute. Roll out 100 g marzipan to a thickness of 8 mm. Cut out 6 circles with a 4 cm cookie cutter so each round fits the bottom of a cream puff.

If the marzipan feels dry or cracks as you roll it, knead it briefly between your palms first. A smooth, even round is much easier to press onto the bottom of the puff.

Then it is time to build.

1. Pipe the marshmallow fluff into the chocolate shell.
2. Pipe the lemon curd in the middle of the cream puff, slowly dragging the piping tip out so the curd spreads throughout the center.
3. Add the marzipan base and seal the bottom with the leftover chocolate.
4. Place them in the freezer for 5 minutes to set quickly. Having them completely cold makes them easier to take out of the mold.
5. Once set, gently trace the edge of the bottom of each cream puff to release it from the silicone mold. Flip it over and gently push it out of the mold.
6. Optional: decorate with edible gold leaf.

Do not rush the curd step. Dragging the piping tip out slowly is what puts the lemon filling through the middle of the puff instead of leaving it in one spot. If your kitchen is warm, work in small batches and keep the unfilled shells in the fridge between rounds.

STORAGE

Store the lemon cream puffs in an airtight container at room temperature. They are best enjoyed within 2 days.

Because the chocolate shell is thin and the fluff is delicate, keep the container in a cool spot rather than near a warm stove or a sunny window.

More Cream Puffs (Flødeboller)

If these lemon cream puffs win you over, there are a few more cream puff recipes worth adding to your baking list:

• Raspberry Cream Puffs (Flodebolle)
• Reese’s Peanut Butter Cream Puffs (Fldeboller)
• Strawberry and Cookie Cream Puffs (Flodebolle)

Ingredients

This recipe makes 6 cream puffs. Here is everything you need, grouped the way you will use it.

• Lemon curd: 40 g lemon juice, 60 g sugar, 1 egg, 1 egg yolk, 50 g cold cubed butter
• Chocolate shell: 250 g white chocolate (such as Valrhona Ivoire 35%), yellow chocolate color
• Fldebolle skum, or 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, optional

Instructions

The instructions cover five stages: the lemon curd, the chocolate shell, the marshmallow fluff, the marzipan base, and the final assembly. The lemon curd and the chocolate shell come first because both need time to chill or set, and the fluff and the marzipan base come together quickly after that.

Recipe details

Prep time is 45 minutes, freezing time is 5 minutes, and the recipe makes 6 cream puffs.

Nutrition values are listed as they appear in the original recipe.

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Lemon Cream Puffs

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Lemon Cream Puffs If you are searching for a bright, cheerful dessert to welcome spring, these lemon cream puffs are exactly what you need. Each one begins with a soft marzipan base, gets filled with fluffy marshmallow fluff, hides a pocket of tangy lemon curd in the center, and finishes under a glossy coat of yellow white chocolate.

• Total Time: 50 min
• Yield: 6 cream puffs 1x

Ingredients

Scale 1x2x3x

LEMON CURD
40 g lemon juice
60 g sugar
1 egg
1 egg yolk
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

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Instructions

LEMON CURD
1-In a small pot add lemon juice,: In a small pot add lemon juice, sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on low to medium heat until it reaches a temperature between 80-85ºC and has thickened.
2-Once it reached the right temperature, take: Once it reached the right temperature, take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
3-Let it sit for 2 mins to: Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth.
4-Pour the curd into a piping bag: Pour the curd into a piping bag. Seal the piping bag with a clip so it’s completely airtight. Place it in the fridge until completely cold.

CHOCOLATE SHELL
5-While the lemon curd cools down temper: While the lemon curd cools down temper the white chocolate with yellow chocolate color to make the chocolate yellow.
6-Divide the chocolate into the mold: Divide the chocolate into the mold. With a small spatula or spoon make sure the chocolate is all around the mold. Tap it on the counter. Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.
7-Tip: Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.
8-Place the silicone mold on a small: Place the silicone mold on a small board, facing down, so it easy to move and place it in the fridge.
9-Let the chocolate set, while moving onto: Let the chocolate set, while moving onto the marshmallow fluff.

FLØDEBOLLE SKUM // MARSHMALLOW FLUFF
10-In a small pot bring water, glucose: In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
11-Meanwhile, pour egg whites into a completely: Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until medium/stiff peaks.
12-Take the pot off the heat and: Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the vanilla paste and mix it in.
13-Transfer to a piping bag: Transfer to a piping bag.

MARZIPAN BASE
14-Roll out the marzipan to a thickness: Roll out the marzipan to a thickness of 8 mm. Cut out 6 circles with a 4 cm cookie cutter so the marzipan fits the bottom of the cream puff.

ASSEMBLING
15-Pipe the marshmallow fluff into the chocolate: Pipe the marshmallow fluff into the chocolate shell. Then pipe the lemon curd in the middle of the cream puff, slowly dragging it out to place the lemon curd throughout the middle of the cream puff.
16-Add the marzipan base and seal the: Add the marzipan base and seal the bottom with the leftover chocolate.
17-Place them in the freezer for 5: Place them in the freezer for 5 min to quickly set. Having them completely cold makes them easier to take out of the mold.
18-Once set, gently trace the edge of: Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over a gently push them out of the mold.
19-Optional, decorate with edible gold leaf: Optional, decorate with edible gold leaf.

Last Step:

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• Prep Time: 45 min
• Cook Time: 0 min
• Method: stovetop

Nutrition

• Sugar: 59g
• Sodium: 175mg
• Fat: 19g
• Saturated Fat: 9g
• Carbohydrates: 65g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 42mg