April 1, 2009

Recipe of the Day - Lemon Thyme Cream Puffs

I'm on a big lemon kick lately, which is slightly weird because generally, I'm not a huge fan of lemons. But the past few weeks, I can't seem to get enough of them, whether it comes in the form of a cocktail or dessert. Must be my Spring fever coming out.

So, I'm happy to share today's Recipe of the Day - Lemon Thyme Cream Puffs. You can't really go wrong when you eat something that contains the words "cream" and "puff," but now I believe I have to add "lemon" to that list.

"Mary Ann has lemon fever" Lemon Thyme Cream Puffs Recipe

Measuring spoons
Measuring cups
Cooling rack
Parchment paper
2 baking sheets
Mixing bowls
Rolling pin
Pastry bag w/ plain tip

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
2 tablespoons sanding sugar *
1 cup heavy cream
3 large sprigs fresh thyme leaves
1/2 cup prepared lemon curd
4 ounces white chocolate, chopped

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease or line 2 baking sheets with parchment paper. 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. Brush with the egg mixture. Cut the pastry into 36 (2-inch) squares. Sprinkle with the sugar. Place the pastry squares onto the baking sheets.

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

Heat 1/3 cup cream and thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low and cook for 3 minutes. Remove from the heat and let the cream mixture steep for 30 minutes or until it cools to room temperature. Pour the cream mixture through a sieve. Discard the thyme. Refrigerate the cream mixture for 1 hour or until it's well chilled.

Beat the remaining cream in a large bowl with an electric mixer on high speed until soft peaks form. Add the chilled cream mixture and lemon curd. Beat until stiff peaks form. Spoon the cream mixture into a pastry bag fitted with a plain tip.

Pipe about about1 tablespoon lemon thyme cream mixture into each pastry puff.

Place the chocolate into a small microwavable bowl. Microwave on HIGH for about 1 minute. Stir until the chocolate is melted and smooth. Drizzle the chocolate over the pastry puffs. Let stand until the chocolate sets.

Serves 36.

Recipe from Puff Pastry.com.

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