Quite possibly this is one of the nicest things I’ve ever eaten. Choux pastry is one of those desserts that is never overly sweet, given the lack of sugar in the dough, and it’s very versatile and also very moreish. So no surprise that my first bite of this I was transported into dessert heaven. At first glance I wasn’t took thrilled with this month’s Bakealong challenge as I thought I was looking at puff pastry, and quite frankly, I’m sick of the flaky texture of it. And then when I noticed that it was choux on top of what looked to be shortcrust pastry, and that it didn’t take all day to make, I got out my mixer and my saucepans and set to work.
So like I said, the pastry is comprised of a shortcrust pastry that is topped with a choux pastry and they box take minutes to put together. The shortcrust is flour, water, butter and salt and you split it into two and shape it with wet fingers into a rough 10×3 inch log. Then you make the choux of virtually the same ingredients, but this time the salt, butter and water are brought to a boil, the flour is added and cooked until it congeals into a ball and starts to steam, then you cool it off in the mixer while adding 3 eggs and some almond extract. You spoon this over the top of the shortcrust and then using the wet fingers again you spread it evenly over the top of the first layer. Chuck it in the oven for about an hour and Bob’s your uncle.
You top the puff with some jam of your choosing (I had an open raspberry jam to use up so that’s what we have used) and then some toasted almonds and a simple icing made from icing sugar, milk and either vanilla or more almond extract (which I opted for). Slice it up and most definitely serve it with a cup of tea. I reckon the almonds would pair really nicely with some cherry jam and I’m keen to buy a jar just to try this again.
This is another dessert that I think would sit nicely on a high tea platter…maybe for the mothers in your life on a holiday that is coming up next month…hear that Aaron?!!