Mini cream puffs with almonds
Marie Skogström- 40
- 30 min
- 1 hour 40 minutes
When you want something tasty, but not too much of a good thing, this little cutie is just the thing.
3.26/5
546 VotesHere's how:
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1
Heat the milk to about 25 °C and dissolve the yeast in it. Mix in the other ingredients for the semla.
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2
Mix into an elastic dough. Let it rise, covered, for about 30 minutes.
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3
Divide the dough into 40 pieces and roll them into balls. Place them on a baking sheet and let them rise under a kitchen towel for about 40 minutes.
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4
Brush with egg and top each bun with slivered almonds.
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5
Bake at 200 °C for about 6–8 minutes, then let cool.
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6
Mix the almond paste and water together. Lightly whip the cream.
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7
Cut the cooled buns in half and pipe the almond filling inside. Top the filling with lightly whipped cream.
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8
Put the lid on and dust with powdered sugar.
- Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 250 g (about 2.5 dl) milk
- 140 g (about 1 dl) white syrup
- 1.5 g (about 1/4 teaspoon) salt
- 100 g butter, at room temperature
- 3 g (about 1 tsp) cardamom, ground
- 550 g (about 9.3 dl) all-purpose flour
Filling
- 300 g Odense Premium Almond Paste
- 1 dl (100 g) water
- 6 dl (600 g) whipping cream
Alternatively, Odense almond filling. A ready-made filling that can be used right away.
Topping
- powdered sugar
Brushing
- 1 egg, beaten
Garnish
- almonds, flaked
The recipe comes from
kronjast.se
