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Paris Cream Puff Pastry

 

65

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 71370% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 32g 160%
Trans Fat 0g
Cholesterol 492mg 164%
Sodium 455mg 19%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 33g
Vitamin A 37% Vitamin C 0%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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