Valentine’s Day Cream Puffs

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Valentine’s Cream Puffs are filled with a lemon cream cheese filling and sweetened blackberries! It’s then dusted with powdered sugar!

I could go for some flowers and diamonds right about now. And by now, I mean tomorrow! Holla back for Valentine’s Day!! With V-day sneaking around the corner, I thought I would share with you a cute little concoction that is perfect for those sweethearts in your life.

Typically, Valentine’s Day sweets and treats are all about the calorie laden chocolates. I like chocolate as much as the next average joe, but the way to my heart is lemon. And lots of it, baby. So, I experimented a few weeks ago with the cream puff and eclair rolling around in my head and came up with these little babies. This is made using the same shell as a cream puff but with a lemon cream cheese filling instead of custard and topped with sweet blackberries. It’s sweet, creamy, cold, tangy and juicy…basically, everything a dessert should be. And if this isn’t your cup of tea, scroll down to the bottom of the post for some of my favorite sweet treats!

Here’s how to make these:

First, we’re going to mix up the pate a choux…or the dough for the cream puff shells. In a small pot, pour in some water and a hunk of butter.

Bring this to a boil. This recipe may look fancy, but it calls for super simple ingredients and is actually quite simple. Keep scrolling and you’ll see what I mean. 🙂

Once that butter and water have come up to a bubble, sprinkle in some flour and stir it all up with a wooden spoon.

Everything should get mixed together and become really thick. Cook this maybe for a minute over medium-low heat.

Remove the pot from the burner and sprinkle in some salt.

Wait a few minutes until the pot has cooled a little bit and stir in two eggs, one by one. {You don’t want to scramble these suckers right up because scrambled eggs in desserts=nasty city.}

You’re going to want to incorporate these eggs completely after each addition. The mixture will look slimy and weird, but that’s how it’s supposed to look.

After the second addition of the egg, stir it until the pate a choux is completely smooth. Then you can either pipe it out into hearts or spoon it onto a baking sheet. Bake these off first at 425 and then at 350. Oh and, press down any points with a quick dab.

While those are baking away, we’ll make the fillings. Forage some blackberries in the woods. And by forage I mean buy. And by woods I mean Target.

Wash the blackberries and sprinkle some sugar over top. The amount of sugar will depend on how sweet the berries are. Taste one and decide from there. Oh and squeeze in some lemon juice too. {Pretend there’s a photo of that here too.}

Mush everything around and set it aside. The longer you let this sit, the more juice you will get. Juice=yum.

Pull out those cute hearts when they’re done and set them aside to cool. All of mine didn’t turn out this perfectly just fyi. If yours don’t all look this good, just don’t say a word and no one will know!

Now for the lemon filling, I just threw everything into a mini chopper and whizzed it up until smooth. In here is sugar, softened cream cheese, lemon zest and cream.

After a few pulses and scrape downs, you should be done!

Now to assemble this all together, slice a heart in half and top with a heaping tablespoon of that lemon filling we just made.

Top that with some blackberries….

…and the top part of the heart…

and then some powdered sugar! How cute are these?

Happy Valentine’s Day, friends!! Hope you enjoy this one!

For all you chocolate lovers, here are some other treats you will LOVE: Molten Chocolate Lava Cakes, Double Chocolate Silk Cream Pie {aka the pie that got me married}, Nutella Topped Red Velvet Oreo Cheesecakes, Nutella Cream Pie,  Double Chocolate Cupcakes with Dark Chocolate Buttercream, Cookies n’ Cream Brownie Bars, Chocolate Truffle S’more Tart and Peanut Butter Brownie Cake.