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Lemon Thyme Cream Puffs

January 28, 2012

Lemon Thyme Cream Puffs

Lemon Thyme Cream Puffs

Oh, how we love cream puffs.  I love how each small, crisp, hollow square of pastry is split in half, filled with lots of sweet cream.  I really enjoy the way lemon thyme sounds, it is intriguing and subtly delicious.

These are not your traditional cream puffs.  These little cream puffs are made from puff pastry, oh yes!  They are a very sophisticated dessert that are super easy to make.  All you have to remember to do is to pull your frozen puff pastry from the freezer the night before you would like to make these.  The next day with your thawed puff pastry, you can roll it out, cut it up, and bake the little squares.  There is really not much left to do after that!  Easy, peasy!

Lemon Thyme Cream Puffs


1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
2 tablespoons sanding sugar
1 cup heavy cream
3 large sprigs fresh thyme leaves
1/2 cup prepared lemon curd (reserve 2 tablespoons for drizzling)(see recipe below)

To Prepare

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

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.

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

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.

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.

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

Drizzle with lemon curd and serve.

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

Makes 36 (2-inch) cream puffs

Source Puff Pastry Recipes

Lemon Curd


3 large eggs
3/4 cup granulated white sugar
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons butter, at room temperature
1 tablespoon finely shredded lemon zest

Note:  Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.

To Prepare

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F ). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.

Makes 1 1/2 cups

Note: If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.

Lemon Thyme Cream Puffs

Lemon Thyme Cream Puffs

Do you know what these would be perfect for?  A tea party!   Oh, they would be just lovely and your guests (imaginary or not) will be so delighted to taste the lemony thyme filling when they bite into the buttery puff pastry!

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. January 28, 2012 6:01 pm

    Fantastic! I’ve been on the lookout for a recipe for lemon curd! Great post! 🙂

  2. January 28, 2012 9:36 pm

    Totally perfect for a tea party. These are so pretty and inviting. Love the lemon curd.

  3. January 29, 2012 10:39 am

    These are gorgeous for a tea party, any party at all or all alone by candlelight. They’re beautiful!

    • January 29, 2012 11:37 am

      Thank you Maureen!! I would enjoy them all alone by candlelight, too 🙂

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