Almond Puff Loaf. Oh gosh. Love this.
It had been decades since I’d last made this. I used to make it back in the 1960s – I’d found a recipe in one of my homespun cookbooks. Then one time I made it and it failed completely, and I had no idea why. The 2nd layer kind of spread out all over everywhere (now I know what happened) but after that failure, I thought oh well, I won’t try that again. Then it was featured recently on King Arthur Flour’s blog, and I was reminded about my previous love of it, then distress of it. As I read, I discovered that you must use large eggs, not extra large. I used to buy extra large all the time, but then about 10-15 years ago I read that bakers use ONLY large eggs because they’re more consistent with the normal size used in almost all baked things. And it was mentioned that if you use extra large eggs, this baked goodie might fail. Ah-ha! That must have been it. If you go the blog write-up then go to the recipe itself at King Arthur Flour, you’ll read all the details, if you’re interested. They actually mention how much one large egg weighs. One website says an average large egg weighs (just the egg part) 50 grams.
I served it at one of my book club meetings recently, held here at my house. The recipe is Danish in origin, and I wanted to make Danish goodies because the group was reviewing The Little Book of Hygge: Danish Secrets to Happy Living. We had such an interesting discussion of the book because I invited my friend Janet to come and talk about her experiences in Denmark. Her son lives there with his wife and children, and Janet and Dick visit them regularly. She shared some stories about celebrating Christmas in Denmark (many different traditions), and she also brought a beautiful candle (candles are really, really important in Denmark, and NOT scented) with an unusual glass surround with pine boughs. My meeting was held in my family room – I lit about a dozen candles, had lights on (low) wherever I could (and had it not been mid-summer and hot, I would have lit the fireplace [fireplaces are big deal for hygge]).
Anyway, this Danish – well, it’s NOT like a “real” Danish (as we in American might call it), the kind you’d buy at a bakery. This is a pretty easy one to make at home. It has a bottom layer (look at the photo up at the top to see the layers), a top layer that’s like cream puff batter which rises quite a bit in the baking because of the eggs in it, then once baked (it takes an hour) you spread warm jam (I’m quite enamored with Trader Joe’s Peach Bellini jam) on top, then sprinkle on some toasted almonds, then drizzle with a simple powdered sugar icing. There are a bunch of steps, but none is difficult in the least. A bit of stirring, mixing, melting, spreading, etc. After doing all the layering, I cut it into slices about 1 1/2” wide, 3” long (across). The photo above is of one of the finished loaves – it’s about 10” long and 3-4” wide. The puff was still warm when I put it onto a serving plate and invited my friends to grab a piece, along with coffee (another integral part of Danish life) and makes for a lot of hygge (HOO-GAH). We laughed a lot about how much difficulty we have pronouncing it.
What’s GOOD: this is altogether delicious – it has crunch, almost like croissant flakiness in the middle (but it isn’t, it’s cream-puff flakiness), the jam and almonds adding a nice mouth-feel. There were some pieces left over and I invited my friends to take them home – there was none left after that. Now that I’ve figured out about only using LARGE eggs, I’ll be making this again someday. And then, I love almond anything, so that was an added bonus for me.
What’s NOT: If you don’t like managing all the different layers, maybe this isn’t for you, but it’s not difficult in the least. You do need to start about 1 1/2 hours ahead since it must bake nearly an hour. And it really should cool for 10-15 minutes before serving (I didn’t because I’d run out of time!).
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Almond Puff Loaf
Recipe By: King Arthur Flour (but this is an old-old recipe I’ve had for decades)
Serving Size: 16
FIRST LAYER:
1/2 cup butter — cut into pats or 1/2-inch cubes, (8 tablespoons)*
1 cup All-Purpose Flour
1/4 cup water
*If you’re using unsalted butter add 1/4 tsp salt
SECOND LAYER:
1 cup water
1/2 cup butter — (8 tablespoons)*
1 cup All-Purpose Flour
3 large eggs — at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they’re cold from the fridge
1 teaspoon almond extract
*If you’re using unsalted butter add 1/4 tsp salt
TOPPING:
2/3 cup jam — or preserves (preferably apricot or peach)
2/3 cup sliced almonds — toasted in a 350F oven for about 7 to 10 minutes, or until they’re a light, golden brown
1/2 cup confectioners’ sugar — or glazing sugar
1 teaspoon vanilla
4 teaspoons milk — or water (approximately)
NOTE: Be sure to use only LARGE eggs.
1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.
2. 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. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
3. Divide the dough in half; if you’re using a scale, each half will weigh about 4 5/8 – 5 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10″ x 3″ rectangles on the sheet, leaving at least 4″ (but preferably 6″) between them, and 2″ on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
4. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you’re using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly. Transfer the stiff batter 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.
5. Add the eggs one at a time, beating well after each addition; beat until the batter loses its slippery look, and each egg is totally absorbed. Mix in the almond extract.
6. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely to the outer edges. Repeat with the remaining batter on the 2nd and dough. 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.
7. Bake the pastry for 50 minutes to 1 hour, or until it’s a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
8. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves.
9. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don’t worry, this is all part of the plan.
10. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but “drizzlable” icing.
Drizzle the icing atop the pastries. Cut into squares or strips to serve.
Per Serving: 257 Calories; 16g Fat (54.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 138mg Sodium.
</div)

Toffeeapple
said on August 21st, 2017:
We rarely get ‘sized’ eggs now, they tend to come in boxes of ‘mixed sizes’. Some months ago I got one that weighed 77 grams and when I cracked it, it was a double yolker and that is a treat that I love.
Isn’t choux pastry easy to make?
Yes, choux pastry is very easy to make. I don’t know why some people are intimidated by it. That’s really interesting about eggs in your country. And that big double-yolker. I always considered that a lucky day if I came across an egg with two yolks. Do you, then, weigh the eggs to use them in baking, or do you just grab a big one and a small one, hoping it’ll even out? . . . carolyn t
hddonna
said on August 24th, 2017:
I think it’s fun to get a double yolker, too. My farmer’s market eggs are in boxes labeled large, but that’s an average–they tend to vary in size quite a bit, so I weigh them if it’s for a recipe where it matters–I aim for a 55-60g in-the-shell weight.
I have always been fond of almond puff loaves and bars and always had success with them in the past, but in recent years, the choux paste hasn’t puffed and the result has been flat and disappointing. This has happened at least three or four times, and not always with the same recipe, and the episodes have been widely spaced, over several years. I can’t for the life of me figure out what’s going on–I can make cream puffs that turn out just fine. I believe I’ll give this version a try one of these days and see if I can buck the trend!
Do go read the article at King Arthur Flour – and all the comments people made about it. You might find your answer. Don’t know that for sure, but it’s worth looking to see . . . carolyn t
hddonna
said on August 24th, 2017:
Thanks–I’ll do that.