There’s only one thing I love more than a cream bun it’s a lemon cream bun. The fluffy pastry is filled with the lemony cream, topped with the dark purplish blueberries. When you hold one in your palm it’s as light as a chubby marshmallow. Its sweet flowery fragrance slowly drifts up to your nose, and seduces you completely.
For the pastry:
4 tsp caster sugar
90 g unsalted butter
125 g plain flour
3 eggs
200 ml water
pinch salt
150 g blueberries
For the lemon cream
250 ml double cream
4 egg yolks
juice of 1 lemon
90 g icing sugar
2 gelatin sheets
Preheat the oven to 180°C and put a tray with water onto the lower rack.
For the pastry boil the water and combine with the butter and sugar. Add the flour and mix continually with a wooden spoon until you get a shiny dough that doesn’t stick to the side of the saucer. Remove and cool down completely then mix in the eggs one by one.
Put baking paper onto the tray, fill up your piping bag with the dough and create small round shapes. Smooth the top with a wet finger, it prevents the protruding part from burning. Bake for 20 minutes.
Prepare the cream by bringing the double cream to a boil. Soak the gelatin sheets in cold water. Pour into a round metal bowl and mix with the sugar. Place the bowl in some hot boiled water and continue mixing vigorously and add the egg yolks one by one. Stir till it thickens then add the lemon juice and the gelatin. Cool down before you use for filling the pastry.
Cut the baked pastry into halves, fill with the lemon cream, put some blueberries on top and put the top back. Rest in the fridge for 20 minutes before you serve.
Tip: Add 100 ml sweet wine instead the lemon juice.
