Blueberry Lemon Mousse Pastry Cups Recipes

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE

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 MOUSSE CUPS

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice and lemon zest; stir until ice is completely melted. Reserve 1/4 cup COOL WHIP and 2 Tbsp. blueberries for garnish. Add remaining COOL WHIP and blueberries to gelatin; stir until blended.
• Spoon into 6 small dessert dishes. Refrigerate 2 hours or until firm.
• Garnish with reserved COOL WHIP and blueberries just before serving.

BLUEBERRY LEMON MOUSSE PASTRY CUPS

Steps:

• Put 1 cup berries, water, sugar, zest and salt on to boil. Simmer until most of the berries burst @ 5 mins. Then add 1 cup berries and crush lightly. For the mousse, whisk lemon curd and fold in whipped cream. Bake the puffs, then halv them--fill bottom with mousse & spoon berry sauce on top. Serve.

BLUEBERRY PASTRY POCKET WITH LEMON POPPY SEED GLAZE AND CANDIED CASHEWS

Steps:

• For the pastry pocket: Add the flour and salt to the bowl of a food processor. Give it a buzz to incorporate together. Add the butter and slowly pulse until the butter is the size of peas. Be careful not to overly process as you want small bits of butter to remain throughout. Transfer to a bowl, then add the corn syrup and mix with a spatula, making sure to scrape the bottom of the bowl, until it comes together. Turn the dough out onto a floured board, gently knead it just until it comes together and pat it into a disc. Transfer to a sheet tray lined with parchment paper and place in the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F.
• Add the blueberries and granulated sugar to a saucepan and turn the heat to medium. Stir to combine and break up the blueberries with a wooden spoon. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 5 minutes. Add the lemon zest and juice and mix to combine. Transfer the mixture to a bowl and let it cool.
• Roll out the dough to 1/8 inch thick and trim into a rectangle. Evenly drop 4 spoonfuls of the filling along one half of the longer side of the dough rectangle and fold the dough over to cover the filling. Press down between each filling pocket and along the edges to secure. Cut between each filling pocket to make 4 rectangular pastry pockets. Place the pastry pockets on a sheet tray lined with parchment paper.
• Bake until golden brown, 15 to 20 minutes. Remove to a sheet tray lined with a rack to cool before icing with the glaze.
• For the glaze: Sift the confectioners' sugar into a large bowl. Add the vanilla bean paste, egg whites and salt and mix to combine. Add the lemon zest and juice. Mix well to combine and add the poppy seeds. If the glaze seems too thick, add a little bit more lemon juice.
• Drizzle the lemon poppy seed glaze over the top of the pastry pockets and garnish with the Candied Cashews.
• Preheat the oven to 350 degrees F.
• Whisk 1 teaspoon ice water and the egg white in a bowl until frothy. Add the cashews, granulated sugar, vanilla bean paste and salt and toss to combine. Transfer the mixture to a parchment-lined sheet and bake until golden brown, about 10 minutes. Let cool. Roughly chop.

LEMON MOUSSE WITH BLUEBERRY SAUCE

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.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.

BLUEBERRY LEMON MOUSSE

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.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.