Almond Cream Puffs : Free And Easy Bake-Along #33 - Theme : Cream Puffs

It's time again for our Bake-Along! For this week's theme bake, my baking buddy, Lena from Frozen Wings has chosen "Cream Puffs"! I was really glad that this theme was chosen, which really 'pushed' me into trying out this yummilicious recipe that I intended to make for ages. There's a sticker sticking out from this very page which I have bookmarked  for more than a year! Ah-ha! I bet I'm not the only one who has recipes bookmarked for ages! Don't we all!

These are downright yummy!

I made half a recipe, and got only 5. Used the store-bought frozen puff pastry, they really do make life easier! The pastry are cut into two sizes of rounds (3" and 2-1/2"), for the base and for the top. The filling is made up of eggs, flour, ground almonds, sugar and whipped cream. To assemble, simply place the 3" cut pastry onto the bottom of the muffin pan, scoop two tablespoons of the filling on top of the pastry and cover the top with the 2-1/2" piece, seal the two pastries together, brush with milk and bake. Easy, peasy! The only thing is I did not seal the two pieces together because when I placed the filling onto the bottom pastry, it covers the pastry, so I am unable to seal the bottom pastry with the top one. But that is not a problem, it turns out just fine!

Eat it while still warm, nice and crispy! Scatter some icing sugar over the top before serving, yumssss! 

A definite hit with the kids and myself! The puff pastry, is of course, very light and crispy, I would not expect otherwise! And the filling is an absolute delight, not too sweet and very good! So if you would like to give this a try, make the full recipe! It is really good eaten warm, about 10 minutes right after baking, but be careful, the filling is hot! Reheat the ones that has gone cold, just before serving. 

Let's visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids and all our baking friends who has baked along with us in the linky below.  For our next bake, we will be baking World's Quickest Yeasted Coffee Cake from Cake Keeper Cakes by Lauren Chattman, page 39 or you may get the recipe here. The linky will start on 8th October right up to 14th October. Do join us, everyone's welcome.

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Almond Cream Puffs
(Pastry Cook by Catherine Atkinson)
Makes 10
275gm puff pastry
2 egg yolks
1 tbsp plain (all-purpose) flour
2 tbsp ground almonds
2 tbsp caster sugar
a few drops of vanilla or almond extract
150ml (2/3 cup) double (heavy) cream, whipped
milk, to glaze
icing (confectioners' sugar)

1. Roll out the pastry thinly on a lightly floured surface, and cut out ten 7.5cm/3in plain rounds and ten 6.5cm/2-1/2in fluted rounds. Keep the smaller rounds for the tops, and use the larger ones to line a patty or cupcake tin. Chill for about 10 minutes. Preheat the oven to 200C/400F/Gas 6.
2. Whisk the egg yolks with the flour, almonds, sugar and vanilla essence. Fold in the cream and spoon into the pastry cases. Brush the rims with milk, add the tops and seal the edges. Glaze with milk. Bake for 20-25 minutes until golden. Cool slightly. Dust with icing sugar before serving.

**These are best served warm, reheat any that become cold before eating.

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