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Puff Slices
Nov. 21st, 2012 08:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aurigaThis is a recipe that my mom makes for Christmas every year. The original flavour is almond but this is a recipe that begs to be switched up--I used vanilla extract instead of almond and topped mine with pumpkin caramel.
The base is a shortbread crust which is then topped with choux pastry, baked, and finished with a glaze. There's no sugar in the crust or pastry which makes it ideal for sweet toppings. I can put something like caramel all over it and it still isn't sickly sweet.
To make chocolate choux, add 1 tbsp sugar when heating the butter and water, and 3 tbsp cocoa powder to the flour. It still won't be really sweet; the sugar is just there to offset the bitterness of the cocoa.
( You could try all kinds of toppings! )
The base is a shortbread crust which is then topped with choux pastry, baked, and finished with a glaze. There's no sugar in the crust or pastry which makes it ideal for sweet toppings. I can put something like caramel all over it and it still isn't sickly sweet.
To make chocolate choux, add 1 tbsp sugar when heating the butter and water, and 3 tbsp cocoa powder to the flour. It still won't be really sweet; the sugar is just there to offset the bitterness of the cocoa.
( You could try all kinds of toppings! )
