Best 8 Cream Puffs With Lemon Mousse And Blueberry Sauce Recipes

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Cream puffs with lemon mousse and blueberry sauce is a delightful pastry that combines the richness of cream puffs, the lightness of lemon mousse, and the tanginess of blueberry sauce. This dessert is perfect for any occasion, from a casual get-together to a formal dinner party. The delicate flavors and textures of each component create a symphony of flavors that will tantalize your taste buds. With its elegant presentation and irresistible taste, this dessert is sure to be a hit among your family and friends.

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

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE



Cream Puffs with Lemon Mousse and Blueberry Sauce image

The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 14

1 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash
Coarse sanding sugar, for sprinkling
2 cups (1 pint) blueberries
1/4 cup water
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
3/4 cup Lemon Curd for Cream Puffs
1/2 cup heavy cream, whipped

Steps:

  • Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
  • Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
  • Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
  • Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
  • Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

LEMON BLUEBERRY PUFF TART



Lemon Blueberry Puff Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

Sheet tray of 3/8-inch thick puff, frozen
2/3 cup fresh squeezed strained lemon juice
1/2 cup sugar
3 eggs
2 egg yolks
1 cup blueberries

Steps:

  • Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
  • Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
  • Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.

LEMON CURD FOR CREAM PUFFS



Lemon Curd for Cream Puffs image

Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 6

1 large egg, plus 3 large egg yolks
1/2 cup sugar
1 1/2 teaspoons finely grated lemon zest
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
Pinch of salt
2 ounces (4 tablespoons) unsalted butter, cut into pieces

Steps:

  • Whisk together egg, yolks, sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.

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

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.

BLUEBERRY LEMON MOUSSE



Blueberry Lemon Mousse image

Make and share this Blueberry Lemon Mousse recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup heavy cream
1 cup lemon curd
1 cup fresh blueberries

Steps:

  • In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
  • In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
  • Refrigerate until ready to serve or at least 15 minutes.
  • Just before serving, sprinkle berries over lemon mousse.

Nutrition Facts : Calories 123.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.7, Carbohydrate 6.2, Fiber 0.9, Sugar 3.7, Protein 0.9

STRAWBERRY-LEMON CREAM PUFFS



Strawberry-Lemon Cream Puffs image

A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. My husband is impressed with their great taste and appearance. I like how easy the puffs are to make. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

1 cup water
1/4 cup butter, cubed
1 cup all-purpose flour
4 large eggs
FILLING:
1/4 cup sugar
1-1/2 tablespoons cornstarch
1 can (5 ounces) evaporated milk
1 cup vanilla yogurt
1-1/2 teaspoons lemon extract
1/4 teaspoon butter flavoring
1 cup sliced fresh strawberries
1/2 teaspoon confectioners' sugar

Steps:

  • In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

Tips:

  • For the perfect choux pastry, make sure the butter and water are boiling before adding the flour. Stir vigorously until the dough comes together and forms a ball.
  • To prevent the cream puffs from cracking, poke a small hole in the top of each puff before baking. This will allow steam to escape and prevent the puffs from bursting.
  • For a light and airy lemon mousse, whip the cream until stiff peaks form. Then, fold in the lemon curd and whipped egg whites until just combined.
  • To make a quick and easy blueberry sauce, simply combine blueberries, sugar, and lemon juice in a saucepan and bring to a simmer. Cook for 5-10 minutes, or until the blueberries have softened and the sauce has thickened.
  • When assembling the cream puffs, pipe the lemon mousse into the center of each puff. Then, top with blueberry sauce and a fresh blueberry.

Conclusion:

Cream puffs with lemon mousse and blueberry sauce are a delicious and elegant dessert that is perfect for any occasion. The combination of light and airy choux pastry, creamy lemon mousse, and sweet blueberry sauce is sure to please everyone at your table. With a little planning and preparation, these cream puffs are easy to make at home. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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