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Almond Puff Loaf (T&T)
I've made this many times and everyone loves it. As the recipe says, they're
so impressed. It does look like a fancy pastry. Incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours.
- 1/2 cup butter, cut into 1/2-inch cubes
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup water
- 1/2 cup butter
- 1 cup flour
- 3 large eggs
- 1 teaspoon almond extract
- 2/3 cup jam or preserves
- 1/2 cup slivered almonds, toasted
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 4 teaspoons milk
- First Layer: In a medium-size mixing bowl, combine the butter, flour, and
salt, working the butter into the flour with a pastry blender or fork, your
fingers, or a mixer. Mix until everything is crumbly, then stir in the water.
The dough will become cohesive, though not smooth.
- Divide the dough in half. Wet your hands, and shape each piece of this wet
dough into a rough log.
- Grease a baking sheet or sheets that'll allow you
to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving
at least 4 inches (but preferably 6 inches) between them, and 2 inches on each
side. These puff up in the oven (hence the name), and you need to leave them
room for expansion.
- Second Layer: In a medium-sized saucepan, bring the water and butter to
a boil. Stir until the butter melts, then add the flour (and salt, if you're
using it) all at once. Stir the mixture with a spoon till it thickens, begins
to steam, and leaves the sides of the pan; this will happen very quickly. Transfer
the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium
speed for 30 seconds to 1 minute, just to cool it down a bit.
- Add the eggs one at a time, beating well after each addition; beat until
the dough loses its "slimy" look, and each egg is totally absorbed.
- Mix in the almond extract.
- Divide the batter in half. Spread half the batter over one of the dough
strips on the pan, covering it completely.
- Repeat with the remaining batter
and dough. With a spatula (or your wet fingers) spread the batter until it completely
covers the entire bottom layer of dough. Smooth it out as best you can.
- Bake the pastry in a preheated 350 degree F oven for 50 minutes to 1 hour,
or until it's a deep golden brown.
- Remove it from the oven, and transfer
each pastry to a wire rack.
- Topping: Spread each warm pastry with about 1/3 cup of jam or preserves.
(Any flavor is fine, but our favorites are raspberry and apricot.) Sprinkle
the toasted almonds atop the jam. By this time, your beautifully puffed pastries
are probably starting to sink; don't worry, this is all part of the plan.
- Icing: Stir together the sugar, vanilla extract and enough milk or water
to form a thick but "drizzleable" icing.
- Drizzle the icing atop the pastries.
- Cut into squares or strips to serve.
Yield: 16 to 20 servings
Posted by Keplerkid at Recipe Goldmine 2/14/2002 9:48 pm.
Source: King Arthur Flour