Blueberry Lemon Cream Pastries Recipe

Introduction

Blueberry Lemon Cream Pastries combine flaky puff pastry with tangy lemon cream and fresh blueberries for a delightful treat. Perfect for dessert or an elegant brunch, these pastries bring a fresh, fruity twist to classic cream-filled pastries.

Ingredients

• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon lemon zest (about 1 lemon)
• 1/2 cup (120mL) whole milk
• 1/2 cup (120mL) heavy cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons heavy cream
• 2 tablespoons raw sugar
• 1 cup fresh blueberries, washed and drained
• Powdered sugar (for dusting)

Instructions

1. Step 1: In a medium bowl, whisk together egg yolks, sugar, cornstarch, and lemon zest until combined. The mixture will start dry but will loosen into a liquid as you whisk. Set aside.
2. Step 2: In a medium pot, heat the milk and heavy cream over medium heat until steaming and edges are slightly bubbly, but do not boil.
3. Step 3: Slowly drizzle the warm milk mixture into the egg mixture while whisking constantly. Add about 2 tablespoons at a time, whisking after each addition to avoid scrambling the eggs.
4. Step 4: Pour the combined mixture back into the pot and cook over medium heat, whisking constantly, until it boils and thickens to a pudding-like consistency (3-5 minutes).
5. Step 5: Remove from heat and whisk in lemon juice, butter, and vanilla until smooth. Strain through a fine mesh sieve into a bowl, cover with plastic wrap pressed onto the surface, and refrigerate for 1-2 hours to chill and thicken.
6. Step 6: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Unfold puff pastry and cut into 6 rectangles using the folding seams for guidance.
7. Step 7: Arrange the rectangles 2 inches apart on the baking sheet. Score a smaller rectangle about 1/4 inch inside the edges on each piece without cutting all the way through.
8. Step 8: Brush pastry tops lightly with heavy cream and sprinkle evenly with raw sugar. Bake for 25-30 minutes until puffed and golden.
9. Step 9: While warm, cut along the scored lines and gently push down or remove the centers to create indentations for filling. Let the shells cool completely.
10. Step 10: Fill a piping bag with the chilled lemon pastry cream. Pipe the cream into each cooled puff pastry shell.
11. Step 11: Top each pastry with fresh blueberries and dust lightly with powdered sugar before serving.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or nutmeg to the pastry cream.
• Use frozen blueberries if fresh aren’t available; thaw and drain well to avoid soggy pastries.
• To add crunch, sprinkle toasted sliced almonds on top along with the blueberries.
• To make the pastries ahead, prepare the cream and puff pastry shells separately and assemble just before serving.

Storage

Store assembled pastries in an airtight container in the refrigerator for up to 2 days. The puff pastry may soften over time, so it’s best enjoyed fresh. To reheat, briefly warm the puff pastry shells before filling, but avoid reheating filled pastries as the cream can melt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of pastry cream?

While cream cheese creates a different texture and flavor, it can be used as a filling if mixed with a bit of lemon zest and sugar. However, the traditional lemon pastry cream offers a lighter and more delicate finish.

How do I prevent the puff pastry from getting soggy?

Allow the puff pastry shells to cool completely before filling, and avoid filling them too far in advance. Also, ensure fresh blueberries are drained well to reduce excess moisture on the pastries.

Blueberry Lemon Cream Pastries Recipe

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★★★★★

4.6 from 87 reviews

These Blueberry Lemon Cream Pastries are a delightful combination of flaky puff pastry filled with a smooth, tangy lemon pastry cream, topped with fresh blueberries and a dusting of powdered sugar. Perfect for a refreshing dessert or elegant brunch treat, the recipe involves making a creamy lemon custard and baking golden, buttery puff pastry squares to create a light, crispy vessel for a luscious filling.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Lemon Pastry Cream

• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon lemon zest (about 1 lemon)
• 1/2 cup (120mL) whole milk
• 1/2 cup (120mL) heavy cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract

For the Pastries

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons heavy cream
• 2 tablespoons raw sugar
• 1 cup fresh blueberries, washed and drained
• Powdered sugar (for dusting)

Instructions

1. Make the lemon pastry cream: In a medium bowl, whisk together egg yolks, sugar, cornstarch, and lemon zest until the mixture comes together and becomes liquid. Set aside.
2. Heat milk and cream: In a medium pot, warm the milk and heavy cream over medium heat until steaming with slightly bubbly edges, careful not to boil.
3. Temper the eggs: Slowly drizzle the warm milk mixture into the egg yolk mixture while whisking continuously to prevent curdling. Add the hot milk gradually in small amounts, whisking after each addition.
4. Cook the pastry cream: Pour the combined mixture back into the pot and cook over medium heat, whisking constantly, until thickened and boiling like pudding, about 3-5 minutes.
5. Finish the cream: Remove from heat and whisk in lemon juice, butter, and vanilla extract until smooth and blended.
6. Strain and chill: Pass the pastry cream through a fine mesh sieve to remove zest and lumps. Cover directly with plastic wrap and refrigerate for 1-2 hours to chill and set.
7. Prepare the pastries: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unfold the puff pastry sheet and cut into six rectangles using the folds as a guide, cutting twice lengthwise and once widthwise.
8. Score and sugar topping: Place rectangles on baking sheet spaced 2 inches apart. Score a smaller rectangle about 1/4 inch inside the edges without cutting through entirely. Brush tops with heavy cream and sprinkle raw sugar evenly.
9. Bake: Bake in preheated oven for 25-30 minutes until puffed and golden brown.
10. Create indents: While warm, cut along scoring lines and gently remove or press the pastry centers to create an indentation for filling.
11. Cool: Let the pastry shells cool completely.
12. Fill the pastries: Transfer chilled pastry cream to a piping bag and pipe into the cooled pastry shells.
13. Add blueberries and finish: Top each filled pastry with fresh blueberries and dust with powdered sugar before serving.

Notes

• Use fresh lemons for zest and juice for the best flavor in the pastry cream.
• Be careful when tempering the eggs with hot milk to avoid scrambling.
• Scoring the puff pastry allows the edges to puff up creating a nice border to hold the filling.
• Serve immediately after filling and topping for the best texture of the puff pastry.
• Leftover pastries can be stored in the refrigerator but puff pastry may lose crispness.

Keywords: blueberry pastries, lemon cream pastries, puff pastry dessert, lemon pastry cream, blueberry desserts, easy desserts, baked pastries