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Cream Puffs with Lemon Mousse and Blueberry Sauce

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Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, June 2009
Servings

Ingredients

For the Cream Puffs

For the Blueberry Sauce

For the Lemon Mousse

Directions

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Reviews

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How would you rate this recipe?
16
  • Ceege
    6 AUG, 2010
    To Suismoi Did you use "coarse" salt (Kosher)? Regular iodized salt is much saltier than the coarse. Of course you could always cut down on the salt and use just a pinch or so, or if you prefer eliminate it altogether.
    Reply
  • suismoi
    19 JUN, 2009
    So far the cream puffs are beautiful and in the freezer. The lemon curd is my favorite I've tasted. But the blueberry sauce is intensely salty. ?? I followed the recipe...
    Reply
  • suismoi
    19 JUN, 2009
    So far the cream puffs are beautiful and in the freezer. The lemon curd is my favorite I've tasted. But the blueberry sauce is intensely salty. ? I followed the recipe...
    Reply
  • chadgarner_deleted
    20 MAY, 2009
    I made these for brunch over the weekend. They were a big hit and fund to make.
    Reply

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