Lemon Cream Puffs With Blueberries
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Lemon cream puffs that are filled with a homemade lemon curd and fresh blueberries. These bite size lemon cream puffs are homemade and the perfect dessert to serve up.
Lemon curd cream puffs are my favorite. You have the delicate and light cream puff that is then filled with some tart sweet lemon curd, whipped cream, and a few fresh berries.
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Why You Will Love Lemon Cream Puffs
- Easy to make
- Look elegant
- Perfect party food
- Taste is amazing
Ingredients For These Luscious Lemon Cream Puffs (measurements in recipe card below)
- Butter Use real butter for best flavor.
- Sugar
- White Flour
- Eggs
- Lemon Zest + Juice
- Fresh Blueberries
- Cream Cheese – Use the full-fat block cream cheese.
- Powdered Sugar
- Vanilla – Love real vanilla but can use the artificial if you don’t have real vanilla.
- Heavy Cream
How to Make Cream Puff Shells (complete recipe in recipe card below)
- Combine butter, salt, sugar and water in large sauce pan. Bring to boil.
- Quickly stir in flour with a wooden spoon. Continue to stir until mixture appears dry on bottom of pan.
- Remove from heat and transfer to a large bowl.
- Beat in 4 eggs, one at a time. Stir vigorously between eah egg addition. You can use a stand mixture with a paddle attachment for this step.
- Transfer dough to a piping bag with a large plain tip. Pipe dough in 2-inch circles on a silpat or parchment paper. I recommend a silpat with the circles marked.
- Brush egg wash on top of each puff.
- Bake for 15 minutes at 400 degrees. Lower temperature and continue baking until golden.
- Turn oven off, leave door ajar, and allow puffs to cool in oven until oven is just warm.
- Remove cream puff shells to a cooling rack. When cool, slice in hald and remove any extra dough from centers.
How to Make Lemon Curd Filling
- Stir together eggs, sugar, lemon juice and zest in a saucepan. Cook over med-low heat until smooth.
- Lower heat to low setting and continue cooking until mixture thickens and coats back of spoon.
- Add butter and stir well. Remove from heat and allow to cool.
How to Make Whipped Cream Cheese Filling
- Beat cream cheese, powdered sugar and vanill until smooth.
- Set mixer to medium speed and beat in the cream until stiff peaks form.
Assembling Lemon Cream Puffs
- Use a large open or star tip. Fill piping bag with lemon filling. Pipe the lemon curd into bottom of each shell. Fill another bag with the cream mixture and pipe over top of the lemon.
- Add several blueberries on top of the fillings and place tops on the cream puffs.
Are Cream Puffs Hard To Make
Cream puffs get the rap that they are super tricky to make. But in all honestly these mini cream puffs are pretty simple to make. Just follow the directions and use your oven light to peak in to check on them as they bake in the oven.
Can I Change Up The Filling in This Lemon Cream Puffs Recipe
If you want you can go right ahead and add in any of your favorite fillings for a cream puff. Maybe just do the cream cheese filling, or add a slice or two of fresh strawberries. These Strawberry Cream Puffs are amazing also.
Whatever the case is, you will find the cream puff recipe is the perfect base to dress up the recipe with your favorite fillings.
Storing Lemon Cream Puffs
The ingredients for Lemon Cream Puffs can be made ahead and stored to assemble later but they should not be stored filled for more than 8 hours as they will tend to get soggy.
Recipe for Lemon Cream Puffs
Lemon Cream Puffs With Blueberries
Luscious Lemon curd and whipped cream cheese filling in a flaky tender pastry shell.
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Servings: 16 pieces
Calories: 347kcal
Equipment
- wooden spoon
- silpat
- pastry bag
- pastry tip
Ingredients
Ingredients for Cream Puffs
- ½ cup Butter (cut into pieces)
- 1 tsp Sugar
- 1 cup All-purpose white flour
- 5 lg Eggs (4 eggs for recipe, 1 egg to glaze)
Ingredients for Lemon Filling
- 3 lg Eggs
- 1 cup Granulated Sugar
- 1 tbsp Lemon zest
- ⅓ cup Lemon juice
- ½ stick Butter
- 1 cup Fresh blueberries
Ingredients for Whipped Cream Filling
- 8 oz Cream cheese (softened)
- 1 cup Powdered sugar
- ½ tsp Vanilla extract
- 2 cups Heavy whipping cream (cold)
- 1 c fresh blueberries
Instructions
Making and Assembling Cream Puffs
- Preheat oven to 400°. Line baking sheets with parchment paper or use a silpat.
- Combine butter, salt, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then quickly stir in the flour, stirring continuously with a wooden spoon. Continue to heat and stir until mixture appears dry on the bottom of the pan. There should be a light film formed on the bottom of the pan.
- Remove from the heat and transfer to a large bowl. Stir in 4 eggs, one at a time, Stir vigorously between egg additions (alternatively, you can use a stand mixer with the paddle attachment). Dough will be stiff and thick.
- After thoroughly mixing, transfer mixture to a piping bag with a large plain tip attached. Pipe dough in approx. 2-inch circles. There is a silpat with circles marked that makes this process more accurate. Mix 1 tsp water into remaining egg and brush egg wash on top of each puff.
- Bake for 15 min. then lower oven temperature to 350° and continue to bake for about 20 min. until nicely browned. Turn oven off and leave the oven door slightly ajar with puffs still in oven. You can insert a wooden spoon between the door and oven to help with this. Allow puffs to sit in oven until oven is just slightly warm. Remove to a cooling rack and cool completely.
- Slice each puff in half and remove any excess dough from center.
How to Make Lemon Filling
- In a medium saucepan, over a med-low heat, stir together eggs, sugar, lemon juice and zest, using a wooden spoon until the mix is creamy and smooth.
- Turn heat to low and continue stirring until mixture thickens and coats the back of the spoon.
- Add butter and stir well.
- Remove from heat and allow to cool.
How to Make Whipped Cream Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Use a hand mixer or a stand mixer with the whisk attachment.
- Slowly add the heavy cream while mixing on a medium setting. Continue whipping until the filling forms stiff peaks. It will resemble whipped cream but be thicker.
- Fill a piping bag with a large plain tip attached with the lemon filling. Pipe the bottom of the puff full. Fill another piping bag (using a large plain tip or a large open star tip) with the whipped filling and pipe on top of the lemon filling. Be sure to pipe nice and full. Place 4-5 blueberries on top of cream filling. Place top of puff on top of the filling.
Nutrition
Serving: 2pieces | Calories: 347kcal | Carbohydrates: 31g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 122mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 906IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.5mg
What If I Don’t Have A Piping Bag
If you don’t have a piping bag you can easily grab a sealable bag. Pour the filling into the bag, and use scissors, and cut the tip. Then you can use it as an alternative to buying piping bags.
Can You Freeze Cream Puffs
Un-filled cream puffs can be frozen for up to 2 months in the freezer. Just place in an airtight freezer container or sealable freezer bag.
Thaw them on the counter for 5-10 minutes. Then slice and fill and serve up your puffs like they were made that day.
Should Cream Puffs be Refrigerated
I recommend refrigerating your cream puffs as the ingredients in them can go bad when left on the counter at room temperature.
You can store your cream puffs in an airtight container in the fridge. Then before serving assemble with your fillings. If you do the filling in advance you will find it sogs up the cream puff overtime as it sits.
Lemon Cream Puffs With Blueberries
Luscious Lemon curd and whipped cream cheese filling in a flaky tender pastry shell.
Print
Pin
Rate
Servings: 16 pieces
Calories: 347kcal
Equipment
- wooden spoon
- silpat
- pastry bag
- pastry tip
Ingredients
Ingredients for Cream Puffs
- ½ cup Butter (cut into pieces)
- 1 tsp Sugar
- 1 cup All-purpose white flour
- 5 lg Eggs (4 eggs for recipe, 1 egg to glaze)
Ingredients for Lemon Filling
- 3 lg Eggs
- 1 cup Granulated Sugar
- 1 tbsp Lemon zest
- ⅓ cup Lemon juice
- ½ stick Butter
- 1 cup Fresh blueberries
Ingredients for Whipped Cream Filling
- 8 oz Cream cheese (softened)
- 1 cup Powdered sugar
- ½ tsp Vanilla extract
- 2 cups Heavy whipping cream (cold)
- 1 c fresh blueberries
Instructions
Making and Assembling Cream Puffs
- Preheat oven to 400°. Line baking sheets with parchment paper or use a silpat.
- Combine butter, salt, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then quickly stir in the flour, stirring continuously with a wooden spoon. Continue to heat and stir until mixture appears dry on the bottom of the pan. There should be a light film formed on the bottom of the pan.
- Remove from the heat and transfer to a large bowl. Stir in 4 eggs, one at a time, Stir vigorously between egg additions (alternatively, you can use a stand mixer with the paddle attachment). Dough will be stiff and thick.
- After thoroughly mixing, transfer mixture to a piping bag with a large plain tip attached. Pipe dough in approx. 2-inch circles. There is a silpat with circles marked that makes this process more accurate. Mix 1 tsp water into remaining egg and brush egg wash on top of each puff.
- Bake for 15 min. then lower oven temperature to 350° and continue to bake for about 20 min. until nicely browned. Turn oven off and leave the oven door slightly ajar with puffs still in oven. You can insert a wooden spoon between the door and oven to help with this. Allow puffs to sit in oven until oven is just slightly warm. Remove to a cooling rack and cool completely.
- Slice each puff in half and remove any excess dough from center.
How to Make Lemon Filling
- In a medium saucepan, over a med-low heat, stir together eggs, sugar, lemon juice and zest, using a wooden spoon until the mix is creamy and smooth.
- Turn heat to low and continue stirring until mixture thickens and coats the back of the spoon.
- Add butter and stir well.
- Remove from heat and allow to cool.
How to Make Whipped Cream Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Use a hand mixer or a stand mixer with the whisk attachment.
- Slowly add the heavy cream while mixing on a medium setting. Continue whipping until the filling forms stiff peaks. It will resemble whipped cream but be thicker.
- Fill a piping bag with a large plain tip attached with the lemon filling. Pipe the bottom of the puff full. Fill another piping bag (using a large plain tip or a large open star tip) with the whipped filling and pipe on top of the lemon filling. Be sure to pipe nice and full. Place 4-5 blueberries on top of cream filling. Place top of puff on top of the filling.
Nutrition
Serving: 2pieces | Calories: 347kcal | Carbohydrates: 31g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 122mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 906IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.5mg
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