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 treat. Perfect for a special breakfast or an elegant dessert, they balance sweetness and citrus in every bite.

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 (for brushing)
• 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: Heat milk and heavy cream in a medium pot over medium heat until steaming and edges slightly bubbly, but not boiling.
3. Step 3: Slowly drizzle the warm milk mixture into the egg mixture while whisking constantly, adding in small amounts 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 pudding consistency, about 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 to remove zest and lumps.
6. Step 6: Cover the lemon cream with plastic wrap pressed directly on the surface to prevent skin and chill in the fridge for 1-2 hours until firm.
7. Step 7: Preheat oven to 375°F. Line a baking sheet with parchment paper.
8. Step 8: Unfold thawed puff pastry and cut into 6 rectangles using the original fold seams as guides. Place on the baking sheet spaced about 2 inches apart.
9. Step 9: Score a smaller rectangle about 1/4 inch inward on each pastry, cutting halfway down without cutting through.
10. Step 10: Brush pastry tops with heavy cream and sprinkle raw sugar evenly on top.
11. Step 11: Bake pastries in the center of the oven for 25-30 minutes, until puffed and golden brown.
12. Step 12: While still warm, cut around the scored lines and gently press down the centers or remove them to create space for filling.
13. Step 13: Let the puff pastry shells cool completely.
14. Step 14: Fill a piping bag with chilled lemon pastry cream and pipe into the cooled puff pastry centers.
15. Step 15: Top with fresh blueberries and dust with powdered sugar before serving.

Tips & Variations

• Use frozen puff pastry for convenience but ensure it is fully thawed before baking.
• Substitute raspberries or blackberries for fresh blueberries for a different berry twist.
• For a richer pastry cream, replace some of the milk with more heavy cream.
• To avoid lumps in the pastry cream, whisk continuously and strain well after cooking.
• Brush pastries with an egg wash instead of cream for a shinier, golden finish.

Storage

Store assembled pastries in an airtight container in the refrigerator for up to 2 days. For best texture, fill the pastries just before serving to keep the puff pastry crisp. Reheat unfilled pastry shells briefly in a warm oven if desired, then fill and serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon pastry cream ahead of time?

Yes, you can prepare the pastry cream up to 2 days in advance. Keep it covered with plastic wrap pressed on the surface and refrigerated to prevent a skin from forming.

Can I use fresh lemon juice instead of bottled lemon juice?

Absolutely! Fresh lemon juice will provide the best bright and fresh flavor in the pastry cream.

Blueberry Lemon Cream Pastries Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

Delight in these elegant Blueberry Lemon Cream Pastries featuring flaky puff pastry shells filled with a luscious lemon pastry cream and fresh blueberries, topped with a dusting of powdered sugar. Perfect for a refreshing and sophisticated dessert or afternoon treat.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 Pastry

• 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 the egg yolks, sugar, cornstarch, and lemon zest until combined. The dry mixture will gradually loosen into a liquid; set it aside.
2. Heat milk and cream: In a medium pot, combine whole milk and heavy cream. Warm over medium heat until steaming with edges slightly bubbly, but do not boil.
3. Temper the eggs: Slowly drizzle the warm milk and cream mixture into the egg mixture while whisking constantly. Add in small increments to prevent scrambling.
4. Cook the cream mixture: Pour the mixture back into the pot and cook over medium heat, whisking constantly until it thickens and boils, forming a pudding-like consistency (about 3-5 minutes).
5. Finish the pastry cream: Remove from heat and whisk in lemon juice, butter, and vanilla extract until smooth. Strain through a fine mesh sieve to remove zest and lumps.
6. Chill the cream: Cover with plastic wrap pressed onto the surface to prevent skin formation. Refrigerate for 1-2 hours until firm and chilled.
7. Prepare puff pastry: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry and cut into 6 rectangles using the folding seams as guides.
8. Score the pastry: Place rectangles on baking sheet spaced 2 inches apart. Score a smaller rectangle about 1/4 inch inside the edges without cutting through.
9. Brush and sugar topping: Lightly brush the tops with heavy cream and sprinkle evenly with raw sugar.
10. Bake the pastry: Bake in the middle of the oven for 25-30 minutes until puffed and golden brown.
11. Shape the shells: While warm, cut along the scored lines and gently press down or remove the centers to create an indentation for the cream filling.
12. Cool pastries: Let the puff pastry shells cool completely.
13. Fill the pastries: Transfer chilled lemon pastry cream to a piping bag and fill the cooled pastry shells with the cream.
14. Top and serve: Add fresh blueberries on top and dust with powdered sugar before serving.

Notes

• Ensure the milk and cream mixture does not boil before adding to the egg yolks to avoid curdling.
• Use cold puff pastry for best puff and flakiness.
• Score the pastries gently to avoid cutting all the way through, which helps the tops puff correctly.
• Cooling the pastry shells fully before filling prevents sogginess.
• Raw sugar adds a lovely crunch on top but can be substituted with granulated sugar if needed.
• For best flavor, use freshly squeezed lemon juice and fresh lemon zest.
• These pastries are best enjoyed the same day but can be stored in the refrigerator for up to 24 hours.

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