Paris Cream Puff Pastry
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry cream
|
* |
| 2 | cups |
water
|
|
| 1 | cup |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| 7 | large |
eggs
|
|
| 1 | tablespoon |
sugar
powdered, to dust |
|
| 1 | x |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry cream
|
* |
| 473 | ml |
water
|
|
| 237 | ml |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 7 | large |
eggs
|
|
| 15 | ml |
sugar
powdered, to dust |
|
| 1 | x |
almonds
slivered |
*
|
Directions
Boil water in a pan with butter and salt.
Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball.
Off the heat, beat in eggs, one or two at a time, until incorporated and smooth.
Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet.
Make another circle just inside the first, and a third on top of the first two.
Preheat oven to 375℉ (190℃).
Paint with melted butter and top with almonds.
Place it in the oven and bake for 30 minutes.
Remove and cool on a cake rack.
When cool, split horizontally and fill bottom ring with pastry cream.
Replace top ring and dust with powdered sugar.
Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes.
