Best 4 Cream Puffs With Lemon Mousse And Blueberry Sauce Recipes

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Indulge in a symphony of flavors with our delectable Cream Puffs with Lemon Mousse and Blueberry Sauce. These heavenly pastries are a delightful treat for any occasion. The airy cream puffs, filled with a luscious lemon mousse, offer a perfect balance of tanginess and sweetness. The vibrant blueberry sauce adds a burst of juicy freshness, completing this enchanting dessert. Prepare to tantalize your taste buds with this exquisite culinary experience. Our comprehensive guide provides detailed recipes for each component, ensuring your success in creating these delightful cream puffs. Follow our step-by-step instructions and helpful tips to achieve perfect results. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to guide you seamlessly through the process. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you and your loved ones utterly captivated.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CREAM PUFFS



Classic Cream Puffs image

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 28

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  • Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

FROZEN LEMON WHIP WITH BLUEBERRY SAUCE



Frozen Lemon Whip with Blueberry Sauce image

Provided by Claire Robinson

Categories     dessert

Time 5h20m

Yield 6 servings.

Number Of Ingredients 11

6 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lemon juice
3 lemons, zested, plus thin slices for serving
2 cups heavy cream
Blueberry Sauce, recipe follows
Blueberries, for garnish
2 cups fresh blueberries
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
1 lemon, zested

Steps:

  • Line a 6-cup jumbo muffin tin with paper muffin liners.
  • Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
  • In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
  • To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
  • Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.

LEMON CREAM PUFFS



Lemon Cream Puffs image

The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar
Confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON MOUSSE WITH BLUEBERRY SAUCE



Lemon Mousse With Blueberry Sauce image

Although it sounds like a bit of trouble, it actually isn't, and can actually be made in about 45 minutes. It takes about 2 hours to chill, which I have not included in the prep time. But, if serving for guests or a special occasion, simply make it in the morning and forget about it until time to serve.

Provided by JackieOhNo

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
4 medium lemons, juice and zest of, grated
6 large eggs, separated, room temperature
1/3 cup sugar
2 tablespoons sugar
5 tablespoons sugar (or to taste)
1 teaspoon vanilla extract
1 cup heavy cream, cold
4 cups fresh blueberries

Steps:

  • Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
  • Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
  • Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
  • Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
  • Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
  • Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.

Nutrition Facts : Calories 371.2, Fat 20, SaturatedFat 10.7, Cholesterol 265.8, Sodium 88.4, Carbohydrate 41.4, Fiber 2.3, Sugar 35.9, Protein 8.8

Tips:

  • Use fresh ingredients. Fresh lemons, blueberries, and heavy cream will produce the best results.
  • Make sure your oven is preheated before baking the cream puffs. This will help them rise properly.
  • Don't overfill the cream puffs. They should be about 2/3 full.
  • Bake the cream puffs until they are golden brown. Insert a toothpick into the center of a cream puff; if it comes out clean, they are done.
  • Let the cream puffs cool completely before filling them.
  • For the lemon mousse, whip the heavy cream until stiff peaks form. Fold in the lemon curd and lemon zest.
  • For the blueberry sauce, combine the blueberries, sugar, and water in a saucepan. Bring to a simmer over medium heat and cook until the blueberries have burst and the sauce has thickened.
  • To assemble the cream puffs, pipe the lemon mousse into the centers of the cream puffs. Top with the blueberry sauce.

Conclusion:

These cream puffs with lemon mousse and blueberry sauce are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste. For example, you could use different types of fruit in the mousse or sauce, or you could add a dollop of whipped cream on top of each cream puff. No matter how you serve them, these cream puffs are sure to be a hit.

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