Blueberry Marzipan Cream Pastry Cups

Ingredients

Puff Pastry Cups

• 1 sheet high-quality all-butter puff pastry
• Flour for dusting
• 1 egg yolk + 1 tbsp cream (egg wash)

Marzipan Cream

• 100 ml heavy cream, cold
• 40 g high-quality marzipan, finely grated
• 1 tbsp powdered sugar
• A few drops of almond extract (optional)

Blueberry Topping

• 150 g blueberries (fresh or frozen)
• 30 g sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water

Garnish

• Fresh blueberries
• Mint leaves
• Powdered sugar (optional)

1. Puff Pastry Technique

Roll out puff pastry to about 3 mm thickness. Cut into small circles and gently press into a greased mini muffin tin.

Brush lightly with egg wash and chill for 15 minutes — chilling ensures clean layers and even rise.

Bake at 190°C / 375°F for 15–18 minutes until golden and crisp. Cool completely.

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2. Blueberry Topping

Combine blueberries, sugar, and lemon juice in a small saucepan. Simmer gently until berries burst.

Stir in cornstarch slurry and cook until glossy and lightly thickened. Cool completely.

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3. Marzipan Cream

Whip cold cream with powdered sugar until soft peaks form. Gently fold in grated marzipan until smooth and aromatic.

Chill briefly to stabilize.