Let’s get started!
You’ll need several components for this pastry – choux pastry, an almond topping, simple syrup, almond cream for filling and whipped cream for filling and chopped or sliced almonds and powdered sugar for topping!
I used this recipe for the choux pastry. This recipe for the almond topping and simple syrup. And finally, you’ll need to make the almond cream – recipe listed below and adapted from Zoe Francois’ book – Five Minute Bread.
First, you’ll line 2 baking sheets with parchment and set aside. Next, you’ll make the choux pastry. After that’s been made, you’ll spoon the choux pastry into a piping bag fitted with a star tip to pipe the pastry into a circular swirl shape, about 2-3 inches in diameter. You could use any tip/any shape or size. You’ll want to leave about an inch between the pastries. I baked them at 425 for 10 minutes and then dropped the temperature to 325 for an additional 15 minutes. The bake time at 325 really depends on the size of your pastries. You’ll want to bake them until the puffs are just starting to turn light golden brown and have puffed up. You’ll be baking them again so you don’t want them to be fully baked.
While they’re baking, make the almond cream by combining 1 egg, 2 tsp of almond extract, 1/4 cup of flour, 1/4 cup of almond paste and 1/4 cup of sugar and a pinch of salt in a stand mixer until almond cream is light and fluffy. Usually it takes about 5 or 6 minutes for the mixture to get fluffy. Set aside.
Next make the simple syrup and the almond topping. You’ll also want to roughly chop 1/4 cup of whole almonds, if you’re not using sliced almonds.
When the puffs are done baking, remove from the oven and drop the temperature of the oven to 300. Once the puffs have fully cooled, slice the puffs in half. Place the tops on one lined baking sheet and the bottoms on another lined baking sheet. In the bottom halves of the puffs, spoon in about 1/2 to a full tablespoon of the almond cream into the bottoms of the puffs. The cream should be about a 1/2” or so thick.
For the tops, quickly dip the tops (just the outside, golden brown part NOT the inside of the tops) into the simple syrup. Then, use about 1/2 to 1 tablespoon of the almond topping to coat the top halves with a knife to really get the mixture into the crevices. Once all of the tops are coated, add 4-6 almond pieces or sliced almonds as well as a light sprinkle of granulated sugar.
Pop both trays in the oven. The bottoms will need about 12 minutes and the tops will need about 18 minutes. You’ll want the bottoms with the almond cream to still look wet and glossy when you pull them out. The tops are done when they’re firm to the touch and no longer wet. They’ll be fully golden brown in color. Let cool for 5 minutes, they will continue to harden a bit. While they’re cooling, make the whipped cream by adding 1 cup of heavy whipping and a few tablespoons of granulated sugar to the bowl of a stand mixer, use the whisk attachment on medium high speed until peaks have formed. Once the tops are cooled, sprinkle with powdered sugar.
Spoon the whipped cream into a piping bag with large tip of your choice or you can spoon the whipped cream directly on to the bottoms, if you’d prefer. You’ll then assemble the puffs by piping or spooning the whipped cream on to the bottoms, on top of the almond cream. Then, simply place the tops on top of the whipped cream. Enjoy!
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