Go Back
Print

Mini Lemon Cream Puffs

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 pieces
Calories 350
Delightful bite-sized pastries filled with zesty lemon cream and topped with fresh blueberries, perfect for any occasion.

Ingredients

Dough

  • ½ cup Butter, cubed
  • 1 teaspoon Sugar
  • ¼ teaspoon salt
  • 1 cup water
  • 1 cup All-purpose white flour
  • 5 large Eggs
  • 3 large Eggs
  • 1 cup Granulated Sugar
  • 1 tablespoon Lemon zest
  • ⅓ cup Lemon juice
  • ¼ cup Butter
  • 1 cup Fresh blueberries
  • 8 oz Cream cheese, softened
  • 1 cup Powdered sugar
  • ½ teaspoon Vanilla extract
  • 2 cups Heavy whipping cream, cold

Instructions 

  • Preheat oven to 400°F (200°C). Prepare baking sheets with parchment or silpat.
  • Combine butter, sugar, and water; bring to a boil. Stir in flour until dry on bottom. Cool slightly.
  • Mix in eggs one at a time until dough is stiff. Pipe 2-inch circles on baking sheets. Brush with egg wash.
  • Bake at 400°F for 15 min, then lower to 350°F and bake 20 min until browned. Cool completely.
  • Slice puffs, prepare lemon filling by cooking eggs, sugar, lemon juice, and zest until thickened. Add butter and cool.
  • Beat cream cheese, powdered sugar, vanilla; add heavy cream to form stiff peaks. Fill puffs with lemon and whipped cream, top with blueberries.

Notes

Chill the filled puffs before serving for best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: lemon