Ingredients:
Pate Chue |
|
1 Cup
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Whole Milk |
1 Stick
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Unsalted Butter |
1.25 Cup Plus 1 TBSP
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Authentic Foods Steve’s GF Cake Flour Blend |
1 TBSP
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Granulated Sugar |
1/2 TSP
|
Salt |
1/4 TSP
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Lemon Zest |
1/4 TSP
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Nutmeg, Grated |
5
|
Large Eggs |
|
|
Egg Wash |
|
1
|
Egg |
1
|
Egg Yolk |
Pinch
|
Salt |
Directions:
Method:
Pre-heat oven to 350 F – Convection Oven
Line 2 sheet pans with parchment paper
- Whisk together, the flour, sugar and salt. Set aside.
- In a medium sauce pot, bring milk, butter, nutmeg and lemon zest to a simmer.
- Add the flour mixture all at once.
- Constantly stir dough with a wooden spoon. Cook for about 2 minutes until the dough comes together on a ball.
- Put mixture into the bowlof a stand mixer, fitted with paddle attachment.
- Start beating on medium speed. After 1 minute, add each egg one at a time until they are incorporated.
- Using a piping bag and a largeround tip, pipe 1.5 inch mounds of onto sheet tray. Leave about 2 inches between each puff.
- Brush each puff with well blended egg wash
- Bake in a pre-heated oven for approximately 15 minutes until the puffs start to brown.
- Turn half way through baking. Lower the temperature to 325 and continue to bake until the puffs are a deep golden brown, approximately 10 minutes
- Allow the puffs to cool, then slice puffs in half. Fill with your favorite ice cream or our Silky, Smooth Vanilla Ice Cream. Top with chocolate sauce.
**These baked puffs can be frozen and reheated in the oven.
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