If you’ve been craving something sweet yet easy to make, this Blueberry Cheesecake Cream Puff recipe is going to be your new favorite. It combines the light, airy texture of puff pastry with the silky smoothness of homemade custard cream.
What’s even better is that you don’t need any fancy equipment—just a few basic ingredients and an oven. Cream puffs are often seen as a fancy bakery treat, but today, I’ll show you how simple they really are. By using ready-made puff pastry and preparing a quick custard filling, you can put together this beautiful dessert at home without much effort. It’s a perfect balance between elegance and convenience.
The highlight of this recipe is the creamy custard filling, which is cooked gently on the stove until smooth and thick. It’s flavored with vanilla for a warm aroma and pairs beautifully with fresh blueberries or any berries of your choice. The result is a dessert that feels rich but not overly heavy. This is a fantastic treat for afternoon tea, special occasions, or even when you just want to impress your family with something homemade. So, let’s get baking and create this sweet, soft, and utterly delicious dessert!
Custard Cream Puffs with Blueberries
Ingredients
Custard Cream
- 250ml milk
- 3 egg yolks
- 50g sugar
- 1.5 tbsp cornstarch
- A few drops of vanilla extract
For the Puffs
- Ready-made puff pastry sheets
- 1 egg yolk (for brushing)
- Fresh blueberries (or your choice of berries)
Instructions
1. Make the Custard Cream
- In a saucepan, combine milk, egg yolks, sugar, cornstarch, and vanilla extract.
- Whisk until smooth, then cook on low heat for about 3 minutes, stirring constantly, until thickened.
- Cover the cream with plastic wrap directly touching the surface to prevent drying. Let it cool completely.
- For faster cooling, transfer the cream to a bowl and place it in the refrigerator.
2. Prepare the Puff Pastry
- Thaw the puff pastry and cut out circles using a round cutter.
- Use a smaller cutter to lightly press the center, creating a border.
- Poke the bottom with a fork to prevent puffing unevenly.
- Brush the tops with egg yolk for a golden finish.
- Bake in a preheated oven at 175°C (347°F) for 15 minutes, until puffed and golden.
3. Assemble the Cream Puffs
- Once the pastry has cooled, gently slice or press open the center.
- Fill with the cooled custard cream and top with fresh blueberries.
Q&A About Custard Cream Puffs with Blueberries
Yes! Frozen blueberries work fine, but thaw and pat them dry first to avoid excess moisture making the pastry soggy.
Absolutely! You can prepare the custard up to 2 days ahead. Store it in the fridge with plastic wrap touching the surface to prevent a skin from forming.
You can use choux pastry if you want classic cream puffs, but puff pastry is a faster and easier option for this recipe.
Fill the puffs just before serving. If filled too early, the custard will soften the pastry. Store baked shells separately in an airtight container.
Yes! Strawberries, raspberries, or sliced peaches pair beautifully with custard cream. Choose fresh, firm fruits for the best results.
These Blueberry Cheesecake Cream Puffs are a beautiful mix of crispy puff pastry, smooth custard, and juicy berries. They look elegant, taste heavenly, and are surprisingly simple to prepare. Whether you’re making them for a gathering or as a treat for yourself, they’re bound to impress. Give this recipe a try, and you’ll see just how easy it is to bring bakery-quality desserts to your own kitchen.
