Preheat your oven to 425 degrees Fahrenheit. It’s important to have a hot oven ready for those puffs to rise beautifully. Line a baking sheet with parchment paper to prevent sticking.
In a small pot, bring water and butter to a boil over medium heat. This mixture will serve as the base for your choux pastry.
Once boiling, slowly add in the all-purpose flour while stirring vigorously with a wooden spoon. The mix will thicken quickly—this is normal. Cook it over low heat for about a minute, stirring continuously until it forms a smooth ball.
Remove the pot from heat, letting it cool down for a few minutes. You want the mixture to be warm but not hot enough to cook the eggs. Stir in a pinch of salt.
Next, add the eggs, one at a time, mixing them thoroughly into the dough. You’ll know it’s ready when the batter is smooth and glossy.
Transfer the batter into a piping bag or a large zip-lock bag (with a corner cut off). Pipe heart shapes onto the prepared baking sheet, making sure to press down any points with a wet finger to achieve a smooth top.
Bake for 10 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for an additional 18 minutes. The cream puffs should be golden brown and puffed.
Once baked, remove them from the oven and let them cool on a wire rack.
For the filling, combine the cream cheese, sugar, lemon zest, and heavy cream in a small bowl. Blitz until smooth, scraping the sides as necessary. Chill in the fridge while the puffs cool.
For the topping, place the blackberries in a bowl and mash them lightly with a fork. Add lemon juice and sugar to taste, letting them sit for at least 30 minutes to allow flavors to meld.
To assemble, slice the cooled cream puffs in half. Spread a generous tablespoon of the chilled lemon filling inside each one, top with the mashed blackberries, and place the top back on. Dust with powdered sugar before serving for that extra touch!
