Almond Puff

img_4030

I tried this Almond Puff Loaf from King Arthur Flour last week. I don’t like it as much as a nice Danish Pastry, but for an easy “cheat” it is pretty tasty. The link above takes you to the recipe, but I will include a few photos below of what some of the stages look like. You make a crunchy base, top it with a smooth paste and bake it. Then top with jam, almonds and icing. It looks like a lot of steps, but they are all very easy. I am debating with myself to see if I can work some marzipan into it next time. The almond flavour in this one is achieved with extract and sliced almonds.

Since the recipe makes two puffs, I have divided the recipe in half below, because that is how I would prefer to make it unless I am baking for a larger crowd. I also changed the amount of almond extract used to make a more obvious almond flavour and aroma. I just toasted the almonds in a pan on the stovetop as I can toss them about and keep my eye on them to make sure they don’t burn. I made one puff with cherry jam (thanks C and P for picking the sour cherries and making the jam), and one with apricot jam.

img_4001

This is the second layer covering the first before they are baked.

img_4008

The second layer puffs and spreads during the baking process.

img_4009

This one is fresh out of the oven before it begins to deflate.

img_4027

Side view of the completed puff. Crunchy bottom, layered middle, sweet top.

img_4014

I put the icing on when the puff was a bit warm still, so the icing ran on the cherry one. What can I say, we were ready for dessert!

 

img_4065

The apricot version. I was more patient with this one because I was taking it to a meeting.

Here is the halved recipe:

Preheat oven to 350 degrees F.

First Layer
1/4 cup butter, cut into cubes
1/2 cup flour
1/8 cup water

Work butter into flour with fingers until it is all crumbly. Stir in the water until you get a dough. On parchment paper, shape into a 10″log and then flatten to 3″wide with your fingers. Don’t be too fussy about this.

Second Layer

1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs, room temperature
1 1/2 tsp. almond extract

In a saucepan, bring the butter and water to a boil. Add the flour and stir with a wooden spoon until it steams and leaves the sides of the pot. It takes only a few seconds to form a nice ball. Dump it in a mixer bowl and beat for a minutes to cool it. Add the eggs one at a time, beating to smooth after each addition. Mix in the almond extract. Spread this batter over the first layer using a spatula. Try to make it an even depth across the length of it.
Bake for 45 – 50 minutes until deep golden brown. Transfer to a cooling rack.

Topping
1/3 cup jam
1/4 cup toasted, sliced almonds

While the pastry is still warm, spread the jam over the top and sprinkle with the almonds.

Icing
1/4 cup icing sugar
1/2 tsp. almond extract
2 tsp. milk (or enough to make drizzle icing)

Mix the milk into the icing sugar until smooth and drizzle-able. Drizzle overtop of the cooled pastry.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s