This cream puff variation is a special treat that
looks elegant but is surprisingly easy to make. Pat Berkley, Abilene, shared
this recipe that includes a rich shortbread-like crust with a custard-like
layer that is glazed and garnished.
Serve with brunch or use for dessert of a coffee.
Danish Puff
Yield: 2 pastries, 12 (1-inch) slices per pastry
Pastry
½ cup (1 stick) butter, cold
1 cup all-purpose flour
¼ teaspoon salt
2 tablespoons water
- Cut ½ cup butter into 1 cup flour; add salt. This can be done with a mixer or by hand using a pastry blender.
- Sprinkle 2 tablespoons water over mixture and mix thoroughly but lightly. This can be done with a mixer or by hand using a fork to lightly mix the water into the dry ingredients.
- Round dough into a ball and divide in half; chill 30 minutes.
- On a piece of sprayed parchment paper, pat out and roll each half of dough into a 12” x 3” strip (make sure strips are at least 3 “ apart). Transfer parchment paper to a baking sheet.
Puff (This is a basic cream puff dough
or French choux pastry)
½ cup butter (1 stick)
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
- Preheat oven to 350°.
- Heat ½ cup butter and 1 cup water to a rolling boil.
- Remove and stir in almond extract and flour.
- Stir vigorously over low heat until mixture forms a ball (about 1 minute).
- Remove and beat in eggs all at once until smooth and
glossy.
Above: This is the way it look when eggs are first being incorporated.
Below: After beating the egg mixture become smooth and glossy.
- Divide in half and spread over strips.
I leave just a small part of the base crust exposed. - Bake in a preheated oven at 350° for 50 to 55 minutes—until topping is crisp and lightly browned. Then cool. Note: Topping will shrink forming a “custardy” top.
Glaze
1½ cups powdered sugar
2 tablespoons softened butter
1 teaspoon vanilla + ½ to ¾ teaspoon almond extract
1 to 2 tablespoons warm water
Sliced, toasted almonds for sprinkling (toast almonds
in an oven set at 350° for 5+ minutes—watch carefully to avoid burning)
Fresh berries & mint for garnish
- Mix together the powdered sugar, butter, flavorings and water.
- Spread or drizzle the glazed over the tops of the cooled pastry.
- Sprinkle with toasted almonds.
- Cut into about 1” slices; garnish with fresh berries and mint leaves if desired.
Recipe without photos . . .
Danish Puff Yield: 2 pastries, 12 (1-inch) slices per pastry
Pastry
½ cup (1 stick) butter, cold
1 cup all-purpose flour
¼ teaspoon salt
2 tablespoons water
- Cut ½ cup butter into 1 cup flour; add salt. This can be done with a mixer or by hand using a pastry blender.
- Sprinkle 2 tablespoons water over mixture and mix thoroughly but lightly. This can be done with a mixer or by hand using a fork to lightly mix the water into the dry ingredients.
- Round dough into a ball and divide in half; chill 30 minutes.
- On a piece of sprayed parchment paper, pat out and roll each half of dough into a 12” x 3” strip (make sure strips are at least 3 “ apart). Transfer parchment paper to a baking sheet.
Puff (This is a basic cream puff dough or French choux pastry)
½ cup butter (1 stick)
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs
- Preheat oven to 350°.
- Heat ½ cup butter and 1 cup water to a rolling boil.
- Remove and stir in almond extract and flour.
- Stir vigorously over low heat until mixture forms a ball (about 1 minute).
- Remove and beat in eggs all at once until smooth and glossy.
- Divide in half and spread over strips.
- Bake in a preheated oven at 350° for 50 to 55 minutes—until topping is crisp and lightly browned. Then cool. Note: Topping will shrink forming a “custardy” top.
Glaze
1½ cups powdered sugar
2 tablespoons softened butter
1 teaspoon vanilla + ½ to ¾ teaspoon almond extract
1 to 2 tablespoons warm water
Sliced, toasted almonds for sprinkling (toast almonds in an oven set at 350° for 5+ minutes—watch carefully to avoid burning)
Fresh berries & mint for garnish
- Mix together the powdered sugar, butter, flavorings and water.
- Spread or drizzle the glazed over the tops of the cooled pastry.
- Sprinkle with toasted almonds.
- Cut into about 1” slices; garnish with fresh berries and mint leaves if desired.
can you freeze this puff pastry after its cooked
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