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Raspberry-Almond Puff

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Raspberry-Almond Puff

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This will remind you of a wonderful European pastry — with out all of the paintings!

At a look

Prep
Bake
Total
Yield
1 tart, 10 to 11 servings

Nutrition data

Ingredients

Crust

  • 1/2 cup (eight tablespoons) butter, softened
  • three tablespoons sugar
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup almond flour or finely floor almonds
  • 1/2 teaspoon salt
  • 1 tablespoon water

Filling

  • 1/2 cup marzipan or almond paste
  • 1/2 cup raspberry or apricot jam
  • 2 tablespoons flour

Top

  • 1 cup water
  • 1/2 cup (eight tablespoons) butter
  • 1 1/four cups King Arthur Unbleached All-Purpose Flour
  • three/four teaspoon salt
  • 1 teaspoon almond extract and/or three drops sour almond oil
  • three huge eggs

Icing

  • 1 cup glazing sugar or confectioners’ sugar
  • three to four tablespoons heavy cream or 2 to three tablespoons milk
  • 1 teaspoon vanilla or 1/four teaspoon almond extract
  • toasted sliced almonds, non-compulsory, for garnish

Crust

  • four oz. butter, softened
  • 1 1/four oz. sugar
  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 1 five/eight oz. almond flour or finely floor almonds
  • 1/2 teaspoon salt
  • 1/2 ounce water

Filling

  • four 1/2 oz. marzipan or almond paste
  • 6 oz. raspberry or apricot jam
  • 1/2 ounce flour

Top

  • eight oz. water
  • four oz. butter
  • five 1/four oz. King Arthur Unbleached All-Purpose Flour
  • three/four teaspoon salt
  • 1 teaspoon almond extract and/or three drops sour almond oil
  • three huge eggs

Icing

  • four oz. glazing sugar or confectioners’ sugar
  • 1 1/2 to two oz. heavy cream or 1 to one 1/2 oz. milk
  • 1 teaspoon vanilla or 1/four teaspoon almond extract
  • toasted sliced almonds, non-compulsory, for garnish

Crust

  • 113g butter, softened
  • 35g sugar
  • 120g King Arthur Unbleached All-Purpose Flour
  • 46g almond flour or finely floor almonds
  • 1/2 teaspoon salt
  • 14g water

Filling

  • 128g marzipan or almond paste
  • 170g raspberry or apricot jam
  • 14g flour

Top

  • 227g water
  • 113g butter
  • 149g King Arthur Unbleached All-Purpose Flour
  • three/four teaspoon salt
  • 1 teaspoon almond extract and/or three drops sour almond oil
  • three huge eggs

Icing

  • 113g glazing sugar or confectioners’ sugar
  • 43g to 57g heavy cream or 28g to 43g milk
  • 1 teaspoon vanilla or 1/four teaspoon almond extract
  • toasted sliced almonds, non-compulsory, for garnish

Instructions

  1. To make the crust: Preheat the oven to 425°F.
  2. Combine the entire crust elements till homogeneous. Pat right into a nine” to 10″ quiche pan or pie pan (a minimum of 1 1/four” deep), urgent the dough up the edges of the pan.
  3. Bake for six mins, to set the crust. Remove from the oven, however depart the oven on.
  4. To make the filling: Pat or roll the marzipan into an eight” circle and position within the crust.
  5. Mix the jam with the flour and unfold over the marzipan.
  6. To make the highest: In a big saucepan, carry the water and butter to a rolling boil.
  7. Add the flour and salt abruptly, stirring vigorously till the mix comes in combination in a ball.
  8. Place in a blending bowl and upload the extract; beat for a number of mins to chill moderately.
  9. Add the eggs one by one, beating neatly after every addition.
  10. Spread the sticky combination over the jam, being positive to achieve the perimeters of the pan; or pipe it with a pastry bag fitted with a celebrity tip.
  11. Bake the puff within the preheated 425°F oven for 30 mins.
  12. Reduce the oven warmth to 350°F, and bake for an extra 30 to 35 mins, till the topping is golden brown everywhere.
  13. Remove from the oven and let cool; the highest will cave in relatively.
  14. To make the icing: Mix the sugar with the cream and extract.
  15. Drizzle the icing over the tart, then sprinkle with the toasted almonds.
  16. Store, neatly lined, for three days at room temperature. Freeze for as much as three months.

Nutrition Information

  • Serving Size129
  • Servings Per Batch10
Amount Per Serving:
  • Calories430
  • Calories from Fat
  • Total Fat23g
  • Saturated Fat
  • Trans Fat
  • Cholesterol105mg
  • Sodium290mg
  • Total Carbohydrate49g
  • Dietary Fiber1g
  • Sugars28g
  • Protein6g

* The vitamin data equipped for this recipe is made up our minds by means of the ESHA Genesis R&D tool program. Substituting any elements would possibly trade the posted vitamin data.

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