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Blueberry Lemon Cream Pastries

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Delightful pastries featuring a creamy lemon filling and fresh blueberries, all nestled in a flaky puff pastry.

Ingredients

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  • 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. Prepare the Lemon Pastry Cream: In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually pour in the milk and heavy cream while whisking to combine. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and stir in the lemon zest, lemon juice, butter, and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin), and let it cool completely.
  2. Preheat the Oven and Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thick. Cut into 6 squares (or rectangles), placing them on a lined baking sheet.
  3. Create the Pastry Shells: Using a sharp knife, score a smaller rectangle inside each piece of puff pastry about half an inch from the edge, being careful not to cut through. This creates a border for our pastry shells. Brush the tops with the heavy cream and sprinkle with raw sugar for a beautiful finish.
  4. Bake the Pastry Shells: Bake the pastry in the preheated oven for about 15-20 minutes or until puffed and golden brown. Remove from the oven and allow to cool slightly before removing the center of each pastry (the part inside the score).
  5. Assemble the Pastries: Once your lemon cream has cooled, spoon it generously into each pastry shell. Top with fresh blueberries, placing them artfully to shine.
  6. Garnish and Serve: Dust the pastries with powdered sugar before serving.

Notes

These pastries can be paired with herbal tea or sparkling lemonade. They store well in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://cookingwithmayaa.com/blueberry-lemon-cream-pastries/

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