Pastry almond puffs

Prep time: Cook time: Total time:


Pastry cream
  • 2 cups milk
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/4 cup cornstarch
Puffs pastry
  • 1 cup milk
  • 1 cup water
  • 1 cup unsalted butter
  • 1 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 1 1/2 cup all purpose flour
  • 5 eggs (room temperature)
  • almonds

Pastry cream

  1. Bring to a boil milk, cream and vanilla extract
  2. In a separate bowl, whisk together egg yolks and sugar until it because light yellow.
  3. Add your flour and cornstarch. Whisk until well combined.
  4. Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
  5. Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
  6. Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
Puff pastry
  1. Preheat your oven at 350' F
  2. Choux puff pastry
  3. Bring to boil milk, water, butter, salt and sugar in a medium size saucepan.
  4. Add, flour and whisk. Continuously stir over heat with a spatula and cook for about 1-2 minutes.
  5. Once your mixture looks like dough, transfert it to your electric mixer and mix on low until it cools a bit.
  6. Add one egg at the time and beat until it becomes smooth. (at first your dough will not come together but continu beating until it becomes smooth)
  7. Transfert your dough into a piping bag . Pipe rings/wreath shapes into desire size onto a cookie sheets lined with parchment paper (take note that they will enlarge once baked). 
  8. Top with almonds
  9. Bake 30-40 minutes or until they are golden brown. Transfert them onto a cooling rack.
  10. Cut them in half
  11. Fill them with pastry cream 
  12. Sprinkle with icing sugar