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Blueberry Lemon Cream Pastries Recipe

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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/blueberry-lemon-cream-pastries-recipe/