Ingredients
-
-
1/2
-
1
-
1/4
-
-
1
-
1/2
-
1
-
3
-
1
-
-
2/3
-
1/2 - 2/3
-
-
1/2
Directions
Almond Puff Loaf, The recipe for this buttery, flaky, tender confection has been around for years and years but, like all fine classics, its beauty never fades It’s incredibly easy to make, yet tastes and looks as though a professionally trained pastry chef might have labored over it for hours Hey, a little subterfuge never hurts any bakers’ reputation!, This was a hit with my family, the flavors were just what we were looking for It was a hit with me for how easy it was and impressive it looked Loved all the layers Would be great for company and easy enough for every day family fare
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Steps
|
1
Done
|
First Layer: in a Medium-Sized Mixing Bowl, Combine the Butter, Flour, and Salt (if You're Using It), Working the Butter Into the Flour With a Pastry Blender or Fork, Your Fingers, or a Mixer. |
|
2
Done
|
Mix Until Everything Is Crumbly, Then Stir in the Water. the Dough Will Become Cohesive, Though not Smooth. |
|
3
Done
|
Divide the Dough in Half; If You're Using a Scale, Each Half Will Weigh About 4 5/8 Ounces. |
|
4
Done
|
Wet Your Hands, and Shape Each Piece of This Wet Dough Into a Rough Log. |
|
5
Done
|
Grease a Baking Sheet or Sheets That'll Allow You to Stretch and Pat the Logs Into 11 X 3-Inch Rectangles on the Sheet, Leaving at Least 4 Inches (but Preferably 6 Inches) Between Them, and 2 Inches on Each Side. These Puff Up in the Oven (hence the Name), and You Need to Leave Them Room For Expansion. |
|
6
Done
|
Second Layer: in a Medium-Sized Saucepan, Bring the Water and Butter to a Boil. |
|
7
Done
|
Stir Until the Butter Melts, Then Add the Flour (and Salt, If You're Using It) All at Once. |
|
8
Done
|
Stir the Mixture With a Spoon Till It Thickens, Begins to Steam, and Leaves the Sides of the Pan; This Will Happen Very Quickly. |
|
9
Done
|
Transfer the Dough to a Mixing Bowl, or the Bowl of an Electric Mixer. Beat It at Medium Speed For 30 Seconds to 1 Minute, Just to Cool It Down a Bit. |
|
10
Done
|
Add the Eggs One at a Time, Beating Well After Each Addition; Beat Until the Dough Loses Its "slimy" Look, and Each Egg Is Totally Absorbed. |
|
11
Done
|
Mix in the Almond Extract. |
|
12
Done
|
Divide the Batter in Half. |
|
13
Done
|
Spread Half the Batter Over One of the Dough Strips on the Pan, Covering It Completely. |
|
14
Done
|
Repeat With the Remaining Batter and Dough. |
|
15
Done
|
With a Spatula (or Your Wet Fingers) Spread the Batter Until It Completely Covers the Entire Bottom Layer of Dough. Smooth It Out as Best You Can. |
