Kitchen Experiment

[star_maple]

There's a recipe in my Betty Crocker cookbook called a "Danish Puff" that's always intrigued me. Today I made it. It's kind of like if you dipped a cream puff in glaze rather than filled it with cream... and then put it on a pie crust. If I make it again, I'll try it without the crust or with a much thinner one. It really detracts from the delicious egg-y airy (It's kind of yorkshire pudding-y) pastry on top, and I think it would still cook up the same way.

Comments

[ms-nerd.livejournal.com]

Okay so you fill a pie crust with glazed non-cream cream puffs?? I'M CONFUSED. But it sounds delicious. I will google.

[star-maple.livejournal.com]

It just tastes like that. Essentially you make a crust from margarine and flour and press it onto a cookie sheet. Then you make a dough from flour, margarine, almond extract and eggs and spread that on top and throw it in the oven for an hour. The crust on the bottom is hard and biscuit-y and I don't really like it. The dough on top puffs up like a cream puff or a yorkshire pudding. Then you make a glaze from powdered sugar, margarine, vanilla extract and water and dump it on top.

[ms-nerd.livejournal.com]

I found photos and a recipe. The one I found has almonds on it. I'm totally making this one day, thank you for sharing its nomminess.

[star-maple.livejournal.com]

Yeah, my recipe called for almonds too, technically, but I didn't have any and I didn't think it would detract too much. :D

[star-maple.livejournal.com]

Here's the recipe with a picture: http://www.bettycrocker.com/recipes/danish-puff/eb777096-ceca-4e87-9d23-227659d088cd