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Blueberry Lemon Cream Pastries Recipe

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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.

Ingredients

Scale

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

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