- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 70
- Carbohydrate Content: <1g
- Cholesterol Content: 70mg
- Fat Content: 7g
- Fiber Content: 0g
- Saturated Fat Content: 4g
- Sodium Content: 260mg
- Sugar Content: 0g
Thyme Puff Pastry Croutons
Small balls of puff pastry croutons are ingredients of many tasty soups and creams. These really add a little something extraordinary to any soup or salad. I loved them as the contrast of the cream soup - they are like little puffy bites of heaven that melt-in-your mouth.
- water - 125ml
- butter - 50g
- plain white flour - 100g
- eggs - 3 (beaten)
- fresh thyme - 1 tablespoon
- sea salt - a pinch
- Put the butter, water and salt into a small saucepan and heat gently until melted.
- Bring to a boil, remove from the heat and tip the sifted flour all at once.
- Beat with a wooden spoon until smooth. The mixture should form a ball. Cool for 10 minutes.
- Gradually add the eggs. Beating very well after each addition to incorporate. Continue adding the egg, little by little, to form a stiff, smooth and shiny paste.
- Optionally you can add any flavouring on this stage, for example one crushed clove of garlic,
one teaspoon dried herbs (oregano, basil, or thyme), one tablespoon fresh herbs (finely minced) or
three tablespoons of freshly grated parmesan.
- Preheat the oven to 170°C. Line 2 large baking trays with parchment.
- Spoon the mixture into a piping bag fitted with 1 1cm plain nozzle.
- Pipe cherry-sized rounds, set well apart. Bake 15 minutes until risen and golden.
- Remove from the oven and transfer to a wire rack to cool completely.