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Lemon Cream Puffs with White Chocolate and Graham Cracker Crust Recipe

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3.9 from 41 reviews

Delightfully creamy and tangy lemon cream puffs with a crunchy graham cracker crust, filled with a luscious lemon yogurt mousse and white chocolate shell. Perfect as a refreshing dessert or elegant treat for any occasion.

  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings

Ingredients

Crust

  • 1/2 cup graham cracker crumbs
  • 2 tbsp melted butter
  • 1 tbsp sugar

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

Chocolate Shell

  • 1 1/2 cups white chocolate or yellow candy melts
  • Yellow food coloring (if using white chocolate)

Instructions

  1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press this mixture firmly into the bottom of your mold cavities to form the crust base. Place the molds in the freezer for 10 minutes to set.
  2. Make the Lemon Mousse: In a separate bowl, whip the heavy cream to soft peaks. Gently fold in the lemon Greek yogurt (or lemon curd combined with whipped cream), powdered sugar, and lemon extract until smooth. Chill this mousse mixture in the refrigerator for 10–15 minutes to firm up slightly.
  3. Melt and Color Chocolate: Melt the white chocolate or yellow candy melts in a microwave or double boiler until smooth. If using white chocolate, add yellow food coloring to achieve the desired shade. Using a spoon or brush, carefully coat the inside of each mold cavity evenly with the melted chocolate. Chill until the chocolate shell is completely set and firm.
  4. Fill the Molds: Pipe or spoon the lemon mousse into each mold cavity, filling them halfway. Add a small spoonful of lemon curd to the center of the mousse in each mold. Then, top with more mousse to fill each cavity to the top.
  5. Seal with Crust: Press the pre-frozen graham cracker crust base gently over the mousse filling to seal each cream puff.
  6. Freeze to Set: Place the filled molds in the freezer for at least 4 hours or until the cream puffs are fully set and firm.
  7. Unmold and Serve: Carefully unmold the cream puffs from the molds. Let them thaw at room temperature for 10–15 minutes before serving to achieve the perfect creamy texture.

Notes

  • Use a high-quality white chocolate or candy melts for a smooth shell and good flavor.
  • Chilling the mousse helps it hold shape better inside the chocolate shell.
  • Adjust the yellow food coloring gradually to achieve your preferred shade.
  • These cream puffs are best served the same day they are thawed for optimal texture.
  • For an alternative flavor, you can substitute lemon curd with passion fruit or raspberry curd.
  • Ensure molds are completely dry before coating with chocolate to prevent seizing.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://yourdailycook.com/lemon-cream-puffs-with-white-chocolate-and-graham-cracker-crust-recipe/