Blueberry Lemon Cream Pastries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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.
- Chill the cream: Cover with plastic wrap pressed onto the surface to prevent skin formation. Refrigerate for 1-2 hours until firm and chilled.
- 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.
- 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.
- Brush and sugar topping: Lightly brush the tops with heavy cream and sprinkle evenly with raw sugar.
- Bake the pastry: Bake in the middle of the oven for 25-30 minutes until puffed and golden brown.
- 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.
- Cool pastries: Let the puff pastry shells cool completely.
- Fill the pastries: Transfer chilled lemon pastry cream to a piping bag and fill the cooled pastry shells with the cream.
- 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
