Almond Cream Puffs
December 20, 2012
With Christmas just a few days away I thought I’d share a go-to dessert recipe from our family. I have no idea where my mom got the recipe, but I do know that it’s an easy dessert that always has people asking for more. If you’ve been asked to bring dessert to a gathering this holiday season, and you’re looking for something easy that looks like you spent hours in the kitchen this is the recipe for you.
This recipe makes about 10-12 puffs. While the recipe recommends you start about 3 hours before serving, I’ve made the puffs the night before, and then stored them in a air-tight container overnight. I would recommend you allow the puffs to set in a refrigerator for a about an hour before you transport them anywhere. Serve at room temperature.
I hope you enjoy these almond cream puffs as much as my family does.
Almond Cream Puffs
With Christmas just a few days away I thought I’d share a go-to dessert recipe from our family. I have no idea where my mom got the recipe, but I do know that it’s an easy dessert that always has people asking for more. If you’ve been asked to bring dessert to a gathering this holiday season, and you’re looking for something easy that looks like you spent hours in the kitchen this is the recipe for you.
Ingredients
- 1 cup water
- 1/2 cup butter
- 1/4 tsp salt
- 4 eggs
- 1 package vanilla instant pudding
- 1 1/4 cups milk milk
- 1 cup heavy cream
- 1 tsp almond extract
- 1/2 cup semi-sweet chocolate pieces
- 1 tbsp. butter
- 1 1/2 tsp. milk
- 1 1/2 tsp. light corn syrup
Instructions
In a 2 qt. saucepan over medium heat, heat the water, butter and salt until the butter melts and the mixture boils. Remove from heat. With a wooden spoon, vigorously stir in the flour all at once until the mixture forms a ball and leaves the side of the saucepan.Add the eggs to the flour mixture one at a time, beating after each addition, until the mixture is smooth and satiny. Cool mixture slightly.Preheat your oven to 400F. lightly grease and flour a large baking sheet. Using tablespoons drop batter into about 10-12 even mounds on the prepared baking sheet.Bake the batter for about 40 minutes until golden brown. Turn off the oven, and let the puffs remain in the over for an additional 15 minutes. Remove the puffs from the over, and cool on a wire rack.When the puffs are cool, using a long serrated knife, slice horizontally in half. Prepare the Almond-cream filling and spoon into the bottom of the puffs. Replace the top of the puffs. Refrigerate.Prepare chocolate glaze. Spoon Glaze over top of puffs.Almond Cream filling: Prepare one package of vanilla flavoured instant pudding as the label directs, but use only 1 1/4 cups of milk. Once it’s set, fold in 1 cup of heavy or whipping (35%) cream, whipped, and 1tsp of almond extract.Chocolate Glaze: In a heavy double boiler, over hot, not boiling water, heat 1/2 cup semi-sweet chocolate pieces with 1 tbsp. butter, 1 1/2 tsp. milk, and 1 1/2 tsp. light corn syrup. Stir occasionally until smooth.
Details
Prep time: Cook time: Total time: Yield: 10 - 12 puffs
3 comments
I loooooove cream puffs! And the recipe looks easier than I thought it would be... I'll have to try it! ;)
ReplyDeleteI don't like cream puffs at all, but I have to say, the photo of that thing... it looks so decadent! It's a beautiful shot!
ReplyDeleteWow, those look yummy! Who knew they'd be so darn easy to make...
ReplyDelete