Apricot and custard puffs
- April 2011
- Makes 6 puffs
- Hands on time 15 mins. plus 18-20 mins cooking time
These little apricot and custard puffs are a delicious brunch recipe, but work just as well with afternoon tea.
- 13.9g (5.7g saturated)
- 25.6g (13g sugars)
- Butter for greasing
- 2 x 375g ready rolled puff pastry sheets
- Plain flour for dusting
- 2 free-range eggs
- 150g good-quality vanilla custard
- 2 tbsp crème fraîche
- 1 tsp golden caster sugar, plus extra to sprinkle
- 400g tinned apricots in syrup, drained, syrup reserved
- Small handful flaked almonds
- Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease 6 holes of a muffin tin with a little butter. Unroll the pastry onto a lightly floured surface and cut out 6 x 12cm circles and set aside the trimmings (see tip). Press into the greased holes of the muffin tin. In a jug, whisk one of the eggs into the custard along with the crème fraîche and sugar.
- Put a couple of apricot halves into each pastry case, pour over the custard and top each with a final apricot half. Sprinkle with flaked almonds. Lightly beat the other egg and use to glaze the edges of the pastry, before sprinkling with sugar.
- Bake the puffs for 18-20 minutes until risen and golden. Carefully remove them from the tin (supporting the base of each) and set aside to cool on a wire rack.
- Meanwhile, pour the reserved syrup into a pan and bubble until sticky and thickened. Use to brush over the top of the puffs as a glaze.
Use the pastry trimmings to make cheese straws. Serve any leftover puffs the next day.
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