Description
Delicate pastries filled with silky lemon cream and plump blueberries, balancing sweet and tart flavors.
Ingredients
Scale
- 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
- Make the lemon pastry cream: In a saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually whisk in the whole milk and heavy cream. Add the lemon zest and juice. Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from the heat, stir in the butter and vanilla. Let it cool completely.
- Prepare the pastries: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface and cut it into rectangles. Place them on a baking sheet lined with parchment paper. Brush the pastry rectangles with heavy cream and sprinkle raw sugar on top.
- Bake: Bake the pastries for 15-20 minutes or until they are golden brown and puffy. Remove them from the oven and let them cool.
- Assemble: Once the pastry is cool, slice them open and fill each with the lemon pastry cream. Top generously with fresh blueberries and dust with powdered sugar before serving.
Notes
Serve with a drizzle of lemon glaze or whipped cream, and pair with iced tea or sparkling wine.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg