Danish Puff

Danish Puff

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the base dough:

  • ½

    cup unsalted butter, softened

  • 1

    cup flour

  • 2

    Tbsp. water

  • For the pâte à choux layer:

  • ½

    cup unsalted butter

  • 1

    cup water

  • 1

    cup flour

  • 1

    and ¼ tsp. almond extract

  • 3

    eggs

  • Glaze:

  • 1

    and ¼ cups powdered sugar (you can use more, but I generally like my glazes with less than is usually called for)

  • 2

    Tbsp. butter, softened

  • 1

    and ¾ tsp. vanilla (I use a lot of vanilla since we love the flavor–certainly reduce amount to suit you)

  • 2

    Tbsp. warm water

  • sliced almonds, optional (I toast the almonds in a dry skillet for a couple of minutes)

Directions

Preheat oven to 350°. In a small bowl, place 1 cup of flour and cut in 1/2 cup butter with a fork or pastry blender until butter pieces are the size of peas. Add 2 Tbsp. water and mix with a fork. Form mixture into a ball and cut in half. Place the halves on an ungreased cookie sheet and form them into rectangles about 12 x 3 inches. They don’t need to be perfect, but should be fairly thin. In a saucepan, bring 1/2 cup butter and 1 cup water to a boil. Take off the heat and stir in 1 cup flour and almond extract. Return to low heat and stir until constantly until it forms a ball. Remove from heat. Add eggs to the mixture one at a time, stirring quickly (to be sure not to cook the eggs) until smooth. Spread half of the pâte à choux over each rectangle. Bake the puffs for about one hour–topping will be lightly browned and crisp. Let cool. Then top with glaze and almonds. For glaze: Mix all glaze ingredients except for almonds in a bowl. If need be, warm in microwave for a few seconds to get a smooth consistency.


Nutrition

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