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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I remember Mom making this cream puff variation for special occasions. Ingredients:
1/2 cup cold butter, cubed |
1 cup king arthur unbleached all-purpose flour |
1 to 2 tablespoons cold water |
filling: |
1 cup water |
1/2 cup butter |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3 eggs |
1/2 teaspoon almond extract |
topping: |
1-1/2 cups confectioners' sugar |
2 tablespoons butter, softened |
1 to 2 tablespoons water |
1-1/2 teaspoons vanilla extract |
1/2 cup sliced almonds, toasted |
Directions:
1. In a small bowl, cut butter into the flour until crumbly. Sprinkle with water; toss with a fork until moist enough to shape into a ball. Divide in half. On a floured surface, roll each portion into 12-in. x 3-in. rectangle. Place on greased baking sheets.
2. In a large saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Add extract; beat until smooth. Spread over dough.
3. Bake at 350° for 1 hour or until puffed and golden brown. Cool on pans for 10 minutes. Combine the sugar, butter, water and vanilla until smooth; spread over warm puffs. Sprinkle with almonds. Refrigerate leftovers. Yield: 16 servings.
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