Blueberry and Cream Puff Pastries
Fluffy choux pastry puffs fill with vanilla whipped cream and juicy blueberries, drizzled with lemon glaze. These elegant cream puffs bring fresh berry brightness and creamy decadence—perfect bridal shower bites ready in under an hour.
Why You’ll Love This Recipe
These blueberry and cream puff pastries are your bridal shower star—crisp choux shells cradle clouds of lightly sweetened whipped cream studded with bursting fresh blueberries, while a tangy lemon glaze adds glossy sophistication. Store-bought puff options make them foolproof for busy hosts, yet they taste bakery-fresh and look impressively gourmet. Bite-size and mess-free, they’re ideal for mingling guests, naturally portion-controlled, and bursting with summer flavor year-round. Kids sneak extras for the cream, adults adore the balanced sweetness—customize with pastel sprinkles for theme perfection. One tray, zero stress, crowd-pleasing elegance delivered.
Recipe Tips and Tricks
- Dry Choux → Bake extra for crisp shells.
- Cool Completely → Prevents soggy filling.
- Whip Cold → Cream holds peaks better.
- Pipe Neat → Star tip for pretty swirls.
- Glaze Thin → Lemon juice adjusts consistency.
- Fill Fresh → Day-of for maximum crunch.
- Blueberry Burst → Toss in sugar optional.
- Stand Upright → Tray drying.
Blueberry and Cream Puff Pastries
Flaky puffs filled with blueberry cream and lemon glaze—elegant bridal shower treats.
Ingredients
- ½ cup powdered sugar
- 1 egg for wash
- 1½ cups heavy whipping cream
- 2 cups fresh blueberries
- 2 sheets puff pastry, thawed
- 2 tbsp granulated sugar for cream
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- Juice and zest of 1 lemon
- Optional: pastel sprinkles
Instructions
- Preheat Oven → Set to 400°F; line two sheets with parchment—flaky magic awaits.
- Cut Pastry → Unfold thawed sheets; cut each into 9 squares—18 total pretty bases.
- Egg Shine → Whisk egg with water; brush squares—golden glow guaranteed.
- Bake Crisp → Arrange on sheets; bake 15-20 minutes until puffed and deep golden.
- Cool Flat → Remove; cool completely—press centers gently for filling wells.
- Cream Base → Beat cream cheese, powdered sugar, vanilla until smooth—silky foundation.
- Whip Clouds → In separate bowl, whip cold cream to stiff peaks—fold into cheese gently.
- Blueberry Mix → Reserve ½ cup berries; fold rest into cream—juicy bursts ready.
- Fill Generous → Pipe or spoon cream into pastry centers—mound high for wow.
- Glaze & Garnish → Whisk lemon juice/zest with powdered sugar; drizzle over—top with berries and sprinkles.
Notes
- Thaw pastry properly—no soggy results.
- Cool puffs completely before filling.
- Fill day-of for maximum crunch.
- Customize sprinkles for bridal colors.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 187Total Fat 13gSaturated Fat 8gUnsaturated Fat 6gCholesterol 47mgSodium 57mgCarbohydrates 15gFiber 1gSugar 12gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Puff Pastry → 2 sheets thawed; easy flaky base.
- Heavy Cream → 1½ cups cold; whipped filling.
- Blueberries → 2 cups fresh; juicy pops.
- Cream Cheese → 8 oz softened; stable cream.
- Powdered Sugar → ½ cup; gentle sweetness.
- Vanilla → 2 tsp; warm aroma.
- Lemon → Juice + zest; bright glaze.
- Butter → Egg wash shine.
- Cornstarch → Optional thicken berries.
- Pastel Sprinkles → Bridal touch.
Variations and Substitutions
- Choux Pastry → Homemade for classic puffs.
- Mixed Berries → Strawberry, raspberry mix.
- Vegan → Coconut cream + plant pastry.
- Gluten-Free → GF puff sheets.
- Lemon Curd → Swirl for extra tang.
- Mini → Smaller cuts more servings.
- Chocolate → Drizzle dark contrast.
- Mascarpone → Richer cream.
Storage Options
- Refrigerator → Filled up to 1 day.
- Freezer → Unfilled shells up to 1 month.
- Room Temp → Unfilled shells 2 days.
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