In a medium pot, whisk together 40g of fresh lemon juice, 60g of granulated sugar, and 1 whole egg plus 1 egg yolk over low heat. Continuously stir for about 10 minutes or until thickened.

Strain the curd to remove solids, then mix in 50g of cold cubed unsalted butter until fully melted. Transfer to a piping bag and refrigerate.

Melt 250g of high-quality white chocolate with a pinch of yellow chocolate color in a heatproof bowl over simmering water, stirring until smooth.

Evenly coat the interior of silicone molds with the melted chocolate. Allow to set at room temperature for about 30 minutes.

In a saucepan, combine 25g of water, 40g of glucose syrup, and 85g of granulated sugar. Bring to a boil and monitor temperature with a candy thermometer until it reaches 117ºC.

Whip 50g of egg whites in a stand mixer until soft peaks form. Gradually whisk in the syrup, followed by 10g of vanilla paste, and continue to whip until glossy.

Roll out 100g of marzipan until 2-3 mm thick. Cut out circles matching the diameter of the chocolate shells.

Fill each chocolate shell with the marshmallow fluff. Add a dollop of lemon curd to each shell and place a marzipan circle on top.

Seal with reserved melted chocolate and freeze for about 15 minutes to set.

Gently release the cream puffs from the molds. Optionally, adorn with edible gold leaf for finishing touch.