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Lemon Thyme Cream Puffs

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Yes, they're sophisticated, but surprisingly easy to make...adding a hint of thyme to the sweet lemon filling makes these cream puffs absolutely divine!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Chill: 1 hour
  • Stand: 30 minutes
  • Serves: 36
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4 10

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tbsp. sanding sugar

  • 1 cup heavy cream

  • 3 large sprigs fresh thyme leaves

  • 1/2 cup prepared lemon curd

  • 4 sq (1 ounce each) white chocolate, coarsely chopped

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 36 (2-inch) squares.  Brush with the egg mixture.  Sprinkle with the sugar. Place the pastry squares onto 2 baking sheets.

  3. Bake for 10 minutes or until the pastries are golden brown.   Remove the pastries from the baking sheets and let cool on wire racks.

  4. Heat 1/3 cup heavy cream and the thyme sprigs in a 2-quart saucepan over medium heat to a boil.  Reduce the heat to low.  Cook for 3 minutes.  Remove the saucepan from the heat and let stand for 30 minutes.  Pour the cream mixture through a sieve into a medium bowl.  Discard the thyme.  Refrigerate the thyme cream mixture for 1 hour or until well chilled.

  5. Beat the remaining heavy cream in a large bowl with an electric mixer on high speed until soft peaks form.  Add the thyme cream mixture and the lemon curd and beat until stiff peaks form.  Spoon the lemon thyme cream mixture into a pastry bag.

  6. Pipe about 1 tablespoon lemon thyme cream mixture into each pastry.

  7. Place the white chocolate into a small microwavable bowl.  Microwave on MEDIUM for 30 seconds.  Stir the chocolate.  Repeat until the chocolate is melted and smooth.  Drizzle the chocolate over the filled pastries.  Let stand until the chocolate is firm.

  8. Ingredient Note: Sanding sugar is available in the cake decorating section of most craft stores.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

  • VIEW:
  • Glorious Treats – These Lemon Cream Puffs with Fresh Fruit, created by blogger Glory of Glorious Treats, are a beautiful and delicious spring or summer treat.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Lyndon H.
Date: 3/23/2008

5 star rating

"I served it with lemon curd."

Submitted by:
Annetta S.
Date: 8/7/2010

5 star rating

"Made this take to a Margarita night with the girls. They loved them because they were light and tasty.... not too heavy. Also, would be good for winter holidays."

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