Ingredients

½ cup (1 stick) butter, cut into pieces

1 teaspoon granulated sugar

1 cup water + 1 teaspoon water

1 cup all-purpose white flour

5 large eggs (4 for the puffs, 1 for glazing)

3 large eggs (for lemon filling)

1 cup granulated sugar (for lemon filling)

1 tablespoon lemon zest (about 1 tablespoon)

⅓ cup lemon juice (from about 3-4 lemons)

¼ cup (½ stick, 4 tablespoons) butter (for lemon filling)

1 cup fresh blueberries

8 oz cream cheese, softened to room temperature

1 cup powdered sugar (confectioner’s sugar)

½ teaspoon vanilla extract

2 cups cold heavy whipping cream (straight from the fridge)

Instructions

Step 1: Start with the lemon filling. In a medium saucepan over medium-low heat, combine 3 eggs, 1 cup sugar, ⅓ cup lemon juice, and 1 tablespoon lemon zest. Stir continuously with a wooden spoon until smooth and creamy. Lower the heat and keep stirring until the mixture thickens and coats the back of the spoon.

Step 2: Remove from heat and stir in ¼ cup butter until melted and fully incorporated. Let cool completely, then refrigerate while you prepare the cream puffs.

Step 3: Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper or a silicone mat.

Step 4: In a medium saucepan over medium heat, combine ½ cup butter, 1 teaspoon sugar, and 1 cup water. Bring to a boil, then remove from heat and quickly stir in 1 cup flour, stirring continuously until the mixture forms a dough that pulls away from the pan and a light film appears on the bottom.

Step 5: Return pan to low heat and stir for another minute. Then remove from heat. Add 4 eggs one at a time, stirring vigorously to fully incorporate each before adding the next. The dough will be stiff and thick.

Step 6: Transfer dough to a piping bag fitted with a large plain tip. Pipe 2-inch circles onto the prepared baking sheets.

Step 7: Whisk 1 teaspoon water with the remaining egg to make an egg wash. Brush on top of each puff.

Step 8: Bake for 15 minutes at 400°F, then reduce oven temperature to 350°F. Bake for another 20 minutes or until golden brown and hollow when tapped.

Step 9: Turn off oven and leave the door slightly open (use a wooden spoon to keep it ajar). Let puffs sit inside until the oven cools slightly, then transfer to a rack to cool completely. Slice each puff in half and remove any excess dough from the center.

Step 10: Make the cream cheese filling by beating 8 oz softened cream cheese, 1 cup powdered sugar, and ½ teaspoon vanilla extract until smooth and thick.

Step 11: Gradually add cold heavy cream while mixing on medium speed. Whip until stiff peaks form. The texture should be thick and creamy.

Step 12: Assemble the puffs by piping lemon filling into the bottom half of each puff. Then pipe cream cheese filling on top of the lemon layer.

Step 13: Top with 4-5 fresh blueberries, then place the puff tops on. Serve at room temperature or slightly chilled. Optionally, dust with powdered sugar if needed.

Tips & Variations

To cool lemon filling faster, spread it in a shallow dish and refrigerate uncovered until cool.

If you don’t have piping bags, a plastic sandwich bag with a corner snipped off can work.

Swap blueberries for raspberries or sliced strawberries for a different fruity touch.

Make sure the heavy cream is very cold for the best whipped texture.

FAQs

Can I prepare the lemon filling and cream cheese filling ahead of time?

Yes, you can make both fillings a day ahead. Keep them refrigerated in airtight containers and bring them to room temperature before assembling the puffs.

How can I tell when the cream puffs are fully baked?

They should be golden brown, puffed, and sound hollow when tapped gently on the bottom. If needed, bake a few extra minutes to dry out the centers to avoid sogginess.