Puffed Pastry Recipe

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The first time I ate Puffed Pastry in America, it was under the form of Chocolate Profiteroles. And yes, I was disappointed. The puffed pastries were dry and hard along with a ginormous vanilla ice cream ball and not enough hot dark chocolate.

Puffed Pastries should never be hard or dry, which either means they are stale or way overcooked. Ok, enough of the complaints and let’s get down to business. I started to make some simple puffed pastries for friends’ parties and it seems to be a success so here is what I do.

A note on baking: precision is key in baking and I find that grams are more precise than using the cup, half cup measures. So, if possible use an electronic scale that switches to grams. If you don’t have one, don’t sweat it. I have a Salter scale, found in Bed Bath and Beyond or amazon.com

Less than one hour prep. Cooking time, about 20 minutes. Preheat oven to 400F. Yield about 24 puffed pastries (depends how big you make them lol)

Ingredients:

  • ½ cup or 125 cl water
  • ½ cup or 125 cl whole milk
  • 9TBS or 125 g soft butter
  • 1 cup or 150g white flour sifted
  • 4 to 5 eggs
  • A pinch of salt

     

Optional ingredients:

  • raw sugar
  • blanched sliced almonds
  • dry coconut
  • powdered sugar

 

Bring to a boil water, milk, butter and salt. Remove from heat, add flour all at once and stir quickly with a wooden spoon. If the dough does not form a ball immediately put it back in the pot on the fire and stir vigorously until it stands out from the sides.

Then place in a bowl and add the eggs one at a time mixing between each. The dough should be barely thicker than a purée. In all cases, it is better to get slightly firm dough than too soft. To check if the consistency is right, slit your dough into a groove with your wooden spatula and the edges should close slowly.

Make a dough ball about an inch and a half with a coffee spoon and place on parchment paper. Add a nice pinch of granulated sugar onto the puffs. Optionally you can add some sliced almonds

Bake for 20 to 25 minutes. The dough will rise and take a nice golden color. Cool on a rack and then place in a nice platter. Finally dust with powdered sugar. Well, that’s the way I like it!! He he!

Oh là là!! Bon appétit!

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