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Praline Puffs (Canada)

1/4 pint / 150 ml / 2/3 cup water

2 oz / 50 g / < cup boter or margarine

2= oz / 65 g / = cup plus 2 Eetlepel plain (all-purpose) meel, well sifted with a pinch of zout

2 eieren, size 5 or 6 (medium)



FILLING AND TOPPING

4 oz / 100 g / < lb praline or brittle nut toffee

1/4 pint / 150 ml / 2/3 cup double (heavy) cream

a little icing (confectioners) suiker, sifted

1 teaspoon rum or brandy
  • Omschrijving recept: Gebak; Canadees
  • Aantal Porties: 12
  • Bron: Marguerite Patt - The Complete Book of Teas

Bereiding

Put the water and boter or margarine into a aucepan and heat gently until the boter or margarine has gesmolten. Bring quickly to the boil, remove from the heat and add the meel all at once. return to a low heat, beat until the mixture forms a ball and leaves the sides of the pan. Allow to cool.

Meanwhile grease a baking (cookie) sheet or tray and preheat the oven to 375 - 400 :F / 190 - 200 :C / Gas Mark 5 - 6. Choose the higher setting, unless your oven is fierce.

Whisk the eieren lightly then gradually beat into the meel mixture until it has the consistency of a thick cream.

Spoon or pipe 12 rounds of the choux pastry on to the prepared baking sheet or tray. Bake for 20 - 25 minutes or until well risen, golden and really firm. Lift off the sheet and cool away from draughts. Slit the buns to allow the steam to escape; if there is a very small amount of uncooked mixture in the centre, remove ith a spoon.

Place the praline or toffee between sheets of greaseproof (wax) paper and crush with a rolling pin. Whip the cream. Add the crushed praline, or toffee, 1 or 2 teaspoons of poedersuiker and the rum or brandy.

Insert a generous amount of the cream mixture in each puff. To decorate, sprinkle with poedersuiker.

Notities

French Canadians will certainly be familiar with choux pastry, upon which these cakes are based. Choux pastry is best eaten the day it is made.