Almond Cream Puffs
|Puff pastry||10 Ounce (275 Gram)|
|All purpose flour||15 Milliliter (Plain, 1 Tablespoon)|
|Ground almonds||30 Milliliter (2 Tablespoon)|
|Caster sugar||30 Milliliter (Superfine, 2 Tablespoon)|
|Vanilla essence/Almond essence, extract||1 Teaspoon (Extract)|
|Double cream||1⁄4 Pint, whipped (Heavy, 150 Milliliter, 2/3 Cup)|
|Milk||1 Tablespoon (To Glaze)|
|Confectioners sugar||1 Tablespoon (Icing)|
1. Roll out the pastry thinly on a lightly floured surface, and cut out ten 7.5cm/ 3in plain rounds and ten 6.5cm/2 1/2in fluted rounds. Keep the smaller rounds for the tops, and use the larger ones to line a patty or cupcake tin. Chill for about 10 minutes. Preheat the oven to 200°C/400°F/Gas 6.
2. Whisk the egg yolks with the flour, almonds, sugar and vanilla essence. Fold in the cream and spoon into the pastry cases. Brush the rims with milk, add the tops and seal the edges. Glaze with milk. Bake for 20-25 minutes until golden. Cool slightly. Dust with icing sugar before serving.