Blueberry Lemon Cream Pastries Recipe

Introduction

These Blueberry Lemon Cream Pastries combine flaky puff pastry with a smooth, tangy lemon cream and fresh blueberries for a delightful dessert. Perfect for spring or summer gatherings, they offer a balance of sweet and citrus flavors that’s sure to impress.

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 milk and heavy cream over medium heat until steaming with edges slightly bubbly. Avoid boiling.
3. Step 3: Slowly drizzle the warm milk mixture into the egg mixture while whisking constantly, adding about 2 tablespoons at a time to prevent 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 pudding consistency, about 3–5 minutes.
5. Step 5: Remove from heat and whisk in lemon juice, butter, and vanilla until smooth.
6. Step 6: Strain the pastry cream through a fine mesh sieve into a bowl to remove zest and lumps.
7. Step 7: Cover the cream with plastic wrap pressed directly on the surface and refrigerate for 1–2 hours until chilled and firm.
8. Step 8: Preheat oven to 375°F and line a baking sheet with parchment paper.
9. Step 9: Unfold puff pastry on parchment and cut into 6 rectangles using the original folds as guides.
10. Step 10: Place pastries 2 inches apart on the baking sheet. Score a smaller rectangle about 1/4 inch inside the edges without cutting fully through.
11. Step 11: Brush tops with heavy cream and sprinkle raw sugar evenly.
12. Step 12: Bake for 25–30 minutes until puffed and golden brown.
13. Step 13: While warm, cut along scored lines and gently press or remove centers to create an indent for filling.
14. Step 14: Cool pastries completely before filling.
15. Step 15: Pipe chilled lemon cream into puff pastry centers and garnish with fresh blueberries. Dust with powdered sugar before serving.

Tips & Variations

• Use cold ingredients when making the pastry cream to help it set better.
• Swap blueberries with raspberries or sliced strawberries for a different fruit twist.
• For extra zest, add a little lemon extract alongside the vanilla in the cream.
• If you don’t have raw sugar, coarse sugar or granulated sugar can be used to top the pastries.

Storage

Store filled pastries in an airtight container in the refrigerator for up to 2 days. Pastry may soften over time, so it’s best enjoyed fresh. Reheat unfilled puff pastry shells in a 350°F oven for 3–5 minutes before filling to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon pastry cream ahead of time?

Yes, the lemon pastry cream can be made up to 2 days in advance and stored in the refrigerator. Make sure to cover it tightly to prevent a skin from forming.

What can I use instead of puff pastry?

If puff pastry isn’t available, you can use store-bought phyllo dough or even make a simple tart base, but puff pastry provides the unique flaky texture essential to this recipe.

Blueberry Lemon Cream Pastries Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

Delight in the fresh and zesty flavors of these Blueberry Lemon Cream Pastries, featuring a smooth lemon-infused pastry cream nestled inside golden, flaky puff pastry topped with juicy blueberries and a dusting of powdered sugar. Perfect for a sophisticated dessert or a special brunch treat.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

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

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 combined and slightly liquid in texture. Set aside.
2. Heat milk and cream: In a medium pot, combine milk and heavy cream and heat over medium heat until steaming and edges are slightly bubbly, but not boiling.
3. Temper the eggs: Slowly drizzle the warm milk and cream into the egg mixture while whisking constantly to avoid scrambling the eggs. Add in small increments, whisking well after each addition.
4. Cook the custard: Pour the combined mixture back into the pot. Over medium heat, whisk constantly until it thickens and boils to a pudding-like consistency, about 3-5 minutes.
5. Add flavorings: Remove from heat and whisk in lemon juice, butter, and vanilla extract until smooth.
6. Strain cream: Run the pastry cream through a fine mesh strainer to remove lemon zest and any lumps.
7. Chill pastry cream: Cover with plastic wrap pressed directly on the surface and refrigerate for 1-2 hours until cold and firm.
8. Prepare the puff pastry: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Unfold puff pastry and cut into 6 rectangles using folds as guides.
9. Score and sweeten: Place rectangles 2 inches apart on the baking sheet. Score a smaller rectangle inside each about 1/4 inch from the edge, cutting halfway through. Brush tops with heavy cream and sprinkle with raw sugar.
10. Bake pastries: Bake in the preheated oven for 25-30 minutes until puffed and golden brown.
11. Shape pastries: While warm, cut along the scored lines and gently press down or remove the centers to create an indentation for filling.
12. Cool: Let the puff pastry shells cool completely before filling.
13. Fill and garnish: Transfer the chilled pastry cream to a piping bag and pipe into the pastry shells. Top with fresh blueberries and dust with powdered sugar before serving.

Notes

• Ensure the milk mixture is hot but not boiling to avoid cooking the eggs too quickly.
• Use fresh lemons for the best bright flavor in the cream.
• Chilling the pastry cream properly helps it hold its shape when piped.
• Work carefully when scoring the puff pastry to avoid cutting all the way through.
• Serve pastries the same day for optimal flakiness and freshness.

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