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Mini Lemon Cream Puffs: 12 Irresistible Bites of Joy

Mini Lemon Cream Puffs
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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
  • 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)
  • 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)
  • 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)
  • 1 cup fresh blueberries

Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 400°F (204°C) and line baking sheets with parchment paper or silicone baking mats.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Using a hand or stand mixer, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and thick.
  10. With mixer on medium speed, slowly add cold heavy cream and continue whipping until stiff peaks form, creating a thickened whipped filling.
  11. 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.
  12. 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.
  13. Serve cream puffs at room temperature or slightly chilled for best flavor.

Notes

  • For best results, use cold heavy cream.
  • You can substitute lemon juice with lime juice for a different flavor.
  • Store leftovers in the refrigerator for up to 2 days.

Nutrition

Find it online: https://keepityummy.com/mini-lemon-cream-puffs/

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