Blueberry Lemon Cream Pastries Recipe

Introduction

These Blueberry Lemon Cream Pastries combine light, flaky puff pastry with a tangy lemon pastry cream and fresh blueberries for a bright, elegant treat. They’re perfect for a special breakfast, brunch, or a delightful dessert.

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. Make the lemon pastry cream: In a medium bowl, whisk together egg yolks, sugar, cornstarch, and lemon zest until combined and smooth. Set aside.
2. Heat milk and cream: In a medium pot, warm the milk and heavy cream over medium heat until steaming and edges start bubbling. Do not boil.
3. Temper the eggs: Slowly drizzle the warm milk mixture into the egg mixture while whisking constantly to prevent scrambling. Add in small batches, whisking after each, until fully combined.
4. Cook the mixture: Pour everything back into the pot and heat over medium, whisking constantly until the mixture thickens like pudding and boils (about 3-5 minutes).
5. Finish the cream: Remove from heat and whisk in lemon juice, butter, and vanilla. Strain through a fine mesh to remove zest and lumps.
6. Chill: Cover the pastry cream with plastic wrap pressed directly on its surface and refrigerate for 1-2 hours until firm.
7. Prepare the puff pastry: Preheat oven to 375°F. Line a baking sheet with parchment paper. Unfold puff pastry on parchment and cut into six rectangles using the fold seams as guides.
8. Score and sugar: Arrange the rectangles 2 inches apart on the sheet. Score a smaller rectangle inside each about 1/4 inch in from the edges without cutting all the way through. Brush tops with heavy cream and sprinkle raw sugar evenly.
9. Bake: Bake pastries for 25-30 minutes until puffed and golden brown.
10. Create an indent: While still warm, cut along the scored lines and gently press down or remove centers to form a space for filling. Let cool completely.
11. Fill and top: Transfer chilled pastry cream to a piping bag and fill each puff pastry shell. Top with fresh blueberries and dust with powdered sugar before serving.

Tips & Variations

• For extra zest, add a teaspoon of lemon extract to the pastry cream.
• You can substitute raspberries for blueberries for a different fruity twist.
• Use store-bought lemon curd instead of pastry cream for a quicker option.
• Ensure the puff pastry is fully thawed before cutting to prevent cracking.
• Raw sugar adds a nice crunch, but superfine sugar can be used if preferred.

Storage

Store assembled pastries in an airtight container in the refrigerator for up to 2 days. To maintain crispness, fill the pastry shells just before serving if storing shells and cream separately. Reheat pastry shells briefly in a warm oven if desired, but avoid reheating after filling as the cream may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon pastry cream ahead of time?

Yes, the pastry cream can be made a day in advance and stored covered in the refrigerator. Just be sure to press plastic wrap directly on the surface to prevent a skin from forming.

What if I don’t have cornstarch?

You can substitute an equal amount of all-purpose flour for cornstarch, but the texture of the pastry cream may be slightly less smooth and thick.

Blueberry Lemon Cream Pastries Recipe

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★★★★★

4.8 from 703 reviews

These Blueberry Lemon Cream Pastries are delicate puff pastries filled with a smooth, tangy lemon pastry cream and topped with fresh blueberries and a dusting of powdered sugar. Perfect as a refreshing dessert or an elegant treat for any occasion, they combine flaky layers with bright citrus flavors for a delightful balance in every bite.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• 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 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. Prepare the lemon pastry cream mixture: In a medium bowl, whisk together egg yolks, sugar, cornstarch, and lemon zest until smooth. The mixture will transition from dry to a liquid consistency as you whisk. Set aside.
2. Heat milk and cream: In a medium pot over medium heat, combine whole milk and heavy cream. Warm until steaming with slight bubbles at the edges, avoiding a boil.
3. Temper the eggs: Slowly drizzle the warm milk mixture into the egg yolk mixture while whisking constantly to prevent curdling. Add in small increments, whisking thoroughly after each addition.
4. Cook the pastry cream: Return the combined mixture to the pot and cook over medium heat, whisking continuously until it thickens and boils, resembling pudding (about 3-5 minutes).
5. Finish the cream: Remove from heat and whisk in lemon juice, unsalted butter, and vanilla extract until smooth.
6. Strain and chill: Pass the pastry cream through a fine mesh sieve to remove zest bits and any lumps. Cover with plastic wrap pressed on the surface to prevent skin forming, then refrigerate for 1-2 hours until firm.
7. Prepare the puff pastry: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry and cut it into 6 rectangles using the pre-scored seams to guide cuts.
8. Score the pastries: Place the rectangles on the baking sheet with spacing and lightly score a smaller rectangle approximately 1/4 inch inside the edges, cutting halfway through the dough without cutting fully through.
9. Top and bake: Brush the pastries with heavy cream and sprinkle raw sugar evenly on top. Bake in the oven for 25-30 minutes or until golden and puffed.
10. Create filling wells: While warm, carefully cut along the scored lines and gently press the centers to form indentations for filling. Let cool completely.
11. Fill pastries: Transfer chilled pastry cream to a piping bag and fill each cooled puff pastry’s indent with the lemon cream.
12. Garnish and serve: Top the filled pastries with fresh blueberries and dust with powdered sugar before serving.

Notes

• Ensure the milk mixture is warm, not boiling, when adding to the eggs to avoid scrambling.
• Press plastic wrap directly onto the surface of the pastry cream as it cools to prevent a skin from forming.
• Use thawed puff pastry that is cold but pliable to achieve the best puff and texture.
• Work quickly when pressing the pastry centers while still warm to avoid breaking the flaky layers.
• Raw sugar adds a nice crunch and slight caramelization on top of the pastries during baking but can be substituted with granulated sugar if needed.

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