Lemon Cream Puffs with Fresh Fruit
lemon curd puffs
This beautiful and delicious dessert is quite simple to prepare and perfect for a spring or summer treat!
Pepperidge Farm Puff Pastry
heavy whipping cream
or store bought
strawberries, blueberries, kiwi, mango - your choice
Thaw Puff Pastry sheet according to package directions.
Gently unfold pastry onto a lightly floured surface.
Use a pizza cutter to cut the pastry into 12 small rectangles (As pictured above- first cut along fold lines, then each third should be cut in half, then half again).
Bake pastry on a baking sheet lined with parchment paper (or a lightly greased baking sheet).
Bake 12-14 minutes (check after 10 minutes).
Bake until puffy and medium golden brown.
Allow to cool.
While the pastry bakes, prepare fruit by cutting into small pieces, then mixing together in a bowl. Set aside.
Prepare lemon cream by whipping the heavy whipping cream (using and electric mixer) until it begins to thicken.
Add vanilla and powdered sugar, and continue to beat until thick and fluffy.
With the mixer on low, add the lemon curd, one tablespoon at a time. Stop mixing as soon as the lemon curd is incorporated.
Using a serrated knife, cut open each baked pastry (horizontally).
Fill a piping bag (or a ziplock bag with a corner cut off) with the lemon cream and pipe some cream onto both the top and bottom piece of pastry.
Add fruit to the bottom piece (as shown), and then add the top piece, creating a sandwich.
Sprinkle dessert with powdered sugar.
If desired, pipe a small dollop of cream on top and add a few additional pieces of fruit.
Serve immediately, or keep the assembled desserts in the refrigerator up to 2 hours.
The elements of this dessert (the pastry, fruit and cream) can be prepared ahead of time (several hours) and then the final assembly can be done shortly before serving.