Description
Delight in these Mini Lemon Cream Puffs featuring light, airy pastry shells filled with tangy lemon curd and luscious whipped cream cheese filling, topped with fresh blueberries for a burst of flavor and a beautiful presentation.
Ingredients
Scale
For the Lemon Filling
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- ⅓ cup lemon juice (from about 3–4 lemons)
- ½ stick butter (¼ cup, or 4 tablespoons)
For the Cream Puffs
- 1 stick butter (½ cup, cut into pieces)
- 1 teaspoon granulated sugar
- 1 cup water + 1 teaspoon
- 1 cup all-purpose white flour
- 5 large eggs (4 eggs for the dough, 1 egg for egg wash)
For the Cream Cheese Filling
- 8 oz cream cheese (softened to room temperature, 1 bar)
- 1 cup powdered sugar (confectioner’s sugar)
- ½ teaspoon vanilla extract
- 2 cups heavy whipping cream (cold, straight from the fridge)
For Garnish
- 1 cup fresh blueberries
Instructions
- Make the Lemon Filling: In a medium saucepan over medium-low heat, whisk together 3 eggs, 1 cup sugar, ⅓ cup lemon juice, and 1 tablespoon lemon zest until the mixture is creamy and smooth. Continue to cook on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Add Butter & Cool: Stir in ½ cup butter until completely melted and mixed in. Remove from heat and let cool to room temperature, then refrigerate to chill. To cool faster, spread in a shallow dish.
- Preheat Oven & Prepare Pans: Preheat oven to 400°F (204°C) and line baking sheets with parchment paper or silicone baking mats.
- Make the Choux Dough: In a medium saucepan over medium heat, combine ½ cup butter, 1 teaspoon sugar, and 1 cup water. Bring to a boil. Quickly stir in 1 cup flour, stirring continuously with a wooden spoon until mixture forms a dry film on the bottom of the pan and pulls away from the sides.
- Incorporate Eggs: Remove from heat and stir in 4 eggs one at a time, beating vigorously after each addition until fully incorporated. The dough should be thick and stiff.
- Pipe & Egg Wash: Transfer dough to a piping bag fitted with a large plain tip. Pipe 2-inch circles onto prepared baking sheets. In a small bowl, mix 1 teaspoon water with the remaining egg to make egg wash, then brush over each puff.
- Bake Choux Puffs: Bake at 400°F for 15 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 20 minutes, until golden brown and puffed. Avoid opening oven door during baking.
- Dry Out Puffs: Turn off oven, prop door slightly open with a wooden spoon, and leave puffs inside until oven is warm to help dry them out. Remove and cool completely on a wire rack. Slice each puff in half and remove excess dough from the center to create space for filling.
- Prepare Cream Cheese Filling: Using a hand or stand mixer, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and thick.
- Whip Cream into Filling: With mixer on medium speed, slowly add cold heavy cream and continue whipping until stiff peaks form, creating a thickened whipped filling.
- Assemble Cream Puffs: Fill a piping bag with lemon filling and pipe generously into the bottom halves of the puffs. Next, pipe cream cheese filling on top of the lemon layer using a plain or star tip.
- Add Blueberries & Top: Place 4-5 fresh blueberries on top of the cream cheese filling, then cap with the top half of the puff. Optionally, dust with powdered sugar before serving.
- Serve: Serve cream puffs at room temperature or slightly chilled for best flavor.
Notes
- To cool lemon filling faster, spread it on a shallow dish to speed cooling before refrigerating.
- Do not open the oven door during the initial baking period to avoid puffs collapsing.
- Removing excess dough from inside the puff shells ensures sufficient room for filling.
- Use fresh cold heavy cream for best whipping results in cream cheese filling.
- Powdered sugar dusting enhances presentation, especially on uneven or squished puffs.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: cream puffs, lemon filling, choux pastry, lemon cream puffs, mini desserts, French pastry, blueberry topping
