When I think of the recipe card for Almond Puff in my grandma’s kitchen, I picture it to be one of those well-worn cards speckled with the contents of the desert, and faded from years of coming in and out of the recipe box. I have to picture it this way, as this is one of those recipes my grandma knows by heart and the card has never actually revealed itself to me. Almond Puff is a quintessential grandma recipe, its’ uniqueness made clear by lunchtime jealousy as my sister and I pulled this delicious treat out of our school lunchboxes.
The flavor of Almond Puff hints toward the direction of a cream puff, minus the filling. Choux pastry is spread over a thin layer of dough, and baked until golden, then topped with a simple almond icing and toasted almond slices. This dessert is simple to make, and only lightly sweetened by the icing.
My grandma’s original recipe makes two puffs and uses margarine instead of butter. For my variation I use butter, and cut the recipe in half by using one full egg and beating a second into a small cup and using one full tablespoon of the beaten egg (to make up the half portion of an egg). For simplicity sake I am writing the recipe for the two full puffs, take note that this desert freezes very well so the second puff can be saved for a later time!
Almond Puff
Makes two oval puffs (see note above for tips to halve the recipe)
Base Pastry Layer
1 cup all purpose flour
½ cup unsalted butter
1. Blend the flour and butter together until well combined.
2. Then add 2 tablespoons water and mix to combine.
3. Divide dough into two parts. Cover two cookie sheets with a silpat mat or parchment paper and lightly dust with flour. Transfer dough to cookie sheets and pat each into an oval shape measuring 12 x 3 inches each.
4. Store in refrigerator while you make the choux pastry.
Choux Pastry
½ cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
1. Place water and butter in a large saucepan and bring to a rolling boil over medium-high heat.
2. Remove pan from heat and quickly stir in almond flavoring and flour with a wooden spoon.
3. Place mixture back on to low heat, and continue stirring and cooking the mixture until shiny and forms a ball (about 1 minute).
4. Remove from heat. Add in eggs and beat using an electric hand mixer until well combined.
5. Divide dough into two equal parts, and spread evenly over the base pastry layer.
Bake for 1 hour at 350 degrees.
Frosting
1 ½ cups icing sugar
2 tablespoons soft butter
1 ½ teaspoons almond flavoring
1-2 tablespoons warm water
Toasted almonds for sprinkling on top
1. Combine and blend until smooth.
2. Frost each cooled pastry, and sprinkle tops with toasted almonds.
3. Cut into thin strips to serve.
Recent Comments