Almond Cream Puffs Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient
Interest Group,


 Puff pastry10 Ounce (275 Gram)
 Egg yolks2
 All purpose flour15 Milliliter (Plain, 1 Tablespoon)
 Ground almonds30 Milliliter (2 Tablespoon)
 Caster sugar30 Milliliter (Superfine, 2 Tablespoon)
 Vanilla essence/Almond essence, extract1 Teaspoon (Extract)
 Double cream1⁄4 Pint, whipped (Heavy, 150 Milliliter, 2/3 Cup)
 Milk1 Tablespoon (To Glaze)
 Confectioners sugar1 Tablespoon (Icing)

Nutrition Facts

Serving size: Complete recipe

Calories 2541 Calories from Fat 1637

% Daily Value*

Total Fat 182 g279.9%

Saturated Fat 18.8 g93.8%

Trans Fat 0 g

Cholesterol 371.7 mg

Sodium 738.3 mg30.8%

Total Carbohydrates 191 g63.6%

Dietary Fiber 5.1 g20.5%

Sugars 48.3 g

Protein 31 g62.5%

Vitamin A 9% Vitamin C

Calcium 8.7% Iron 49.4%

*Based on a 2000 Calorie diet


1. Roll out the pastry thinly on a lightly floured surface, and cut out ten 7.5cm/ 3in plain rounds and ten 6.5cm/2 1/2in fluted rounds. Keep the smaller rounds for the tops, and use the larger ones to line a patty or cupcake tin. Chill for about 10 minutes. Preheat the oven to 200°C/400°F/Gas 6.
2. Whisk the egg yolks with the flour, almonds, sugar and vanilla essence. Fold in the cream and spoon into the pastry cases. Brush the rims with milk, add the tops and seal the edges. Glaze with milk. Bake for 20-25 minutes until golden. Cool slightly. Dust with icing sugar before serving.