Almond Cream Puffs
These light and airy Almond Cream Puffs are a delightful historical treat, combining the richness of heavy cream with the aromatic warmth of nutmeg and almond. The batter, leavened by stiffly beaten egg whites, bakes into golden, tender cakes with a delicate crumb. Traditionally served warm with a sweet sauce, they offer a sophisticated flavor profile that is perfect for an elegant tea time or dessert.
Ingredients
- 1 cup All-purpose flour (Originally 'Milan No. 1 wheat flour 1/4 lb'. Converted to modern volume.)
- 1 cup Heavy cream (Originally '1/4 seer milk cream'. Converted to modern volume.)
- 2 whole Eggs (Separated into yolks and whites.)
- 1/2 teaspoon Almond extract (Originally '4 bitter almond seeds'. Substituted with extract for safety.)
- 2 tablespoons Butter (Originally '2.5 tolas'. Melted.)
- 1 teaspoon Amaretto or Brandy (Originally '1 spoon Ratafia wine'. Substituted with Amaretto or Brandy.)
- 1/4 teaspoon Nutmeg (Freshly grated.)
- 1 tablespoon Butter (For greasing the cups.)
- 1/2 cup Sweet sauce or syrup (For serving (as referenced in original text).)
Instructions
- 1Preheat the oven to 375°F (190°C). Generously grease small baking cups, ramekins, or a muffin tin with butter.
- 2Separate the egg yolks from the whites. In a clean bowl, beat the egg whites until they form stiff peaks.
- 3In a large mixing bowl, combine the egg yolks, flour, heavy cream, melted butter, almond extract, Amaretto (if using), and grated nutmeg. Mix thoroughly until smooth.
- 4Gently fold the stiff egg whites into the batter until just combined. Pour the mixture into the prepared greased cups. Bake in the preheated oven for 30 minutes until golden brown and puffed.
- 5Remove from the oven and serve warm, pouring the sweet sauce or syrup over the puffs as directed.