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Almond Cream Puffs

sweet.chef's picture
Ingredients
  Puff pastry 10 Ounce (275 Gram)
  Egg yolks 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Almond
Interest: 
Kids, Party

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