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August 3, 2006

Ok - it's hotter than the hinges of hell around most
of the US and don't you know that a devoted correspondent
and indefatigable cook wrote and asked for a recipe that 
requires both the stove and the oven? But we here 
at the Lazy F are also always happy to oblige - even if 
making these delightfully delicious puffs in 100 +° weather 
does seem just a teeny bit masochistic!

The original request was for a custard puff like the ones served 
at some outrageously good bakery chain in California - which name 
I cannot now remember. (Must be the heat!)
We hunted and pecked and sniffed around and found several different
recipes that, when combined, yielded these yummy treats.

When it cools off enough for you to want to turn on the oven and
stir stuff over a hot stove, try this recipe. Our correspondent
did and declared the result "heavenly."




Almond Custard Puffs


Ingredients:

6 single sheets of
  frozen puff pastry dough, 

Vanilla Custard:
1 cup half-and-half 
3 egg yolks 
2 TBSP granulated sugar 
½ cup whipping cream
2 tsp. vanilla


Roll each sheet of dough out to about 12-by-6".
Cut each sheet into 4 even pieces.

Cover baking sheets with waxed paper. 
Place dough on prepared sheet and prick with a fork. 
Refrigerate for 30 minutes. 

Bake dough at 425°F for about 5 minutes. 
Increase temperature to 450°F and bake 
for another 3 to 5 minutes oruntil pastries
are light, golden and puffed. 
Let cool on wire rack.

Put vanilla and half-and-half into a saucepan 
and bring to a boil. Cook over medium-low heat 
for about 10 minutes. Remove vanilla bean

In a bowl, beat egg yolks and sugar until smooth 
and creamy. Add a little hot half-and-half, whisking
vigorously. Pour this mixture back into saucepan. 
Bring mixture just to a boil, whisking constantly until thick and 
creamy. Do not boil or custard will curdle. 

Remove custard sauce from heat. Beat until smooth. 
Whip cream until soft peaks form. Add to vanilla 
custard. Spread over half of the baked pastries. 
Top with second half of pastries.

Topping:

9 oz almond paste
1 cup slivered almonds
¾ cup sugar
1 stick unsalted butter
1/4 tsp. salt
½ cup light-flavored 
  (alfalfa or something similar) honey
2 tsp.  vanilla

Place all ingredients except vanilla in a heavy pot. 
Heat, stirring constantly, until temperature reaches 
180°F on a candy thermometer. Allow to cool to 100°F,
then stir in vanilla and brush onto top of baked puff pastry.









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collection of recipes from The Stray Gourmet.



Until next time, see you around the galaxy.



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