Blackcurrant and Frangipane Puffs
6 servings
60 minutes
Puff pastries with black currants and frangipane are an exquisite dessert that combines the tenderness of puff pastry, the richness of frangipane, and the tartness of black currants. The frangipane, made from almonds, butter, sugar, and rum, adds softness and a nutty aroma to the pastries. Black currant berries provide a tangy acidity that creates a wonderful balance of flavors. This recipe comes from the traditions of Russian cuisine where puff pastry has long been used for festive treats. An ideal choice for refined tea parties or cozy home gatherings, this dessert surprises with its crispy texture on the outside and tender, juicy filling inside. Each pastry offers true delight with a light caramelized crust, making it a perfect ending to any meal.
1
Grind the almonds in a blender.
- Roasted almonds: 50 g
2
Beat the softened butter with sugar and honey. The mixture should lighten.
- Butter: 50 g
- Sugar: 25 g
- Honey: 30 g
3
Add a room temperature egg and beat well.
- Chicken egg: 1 piece
4
Add 15 grams of flour and mix (you can use a mixer on low speed).
- Wheat flour: 30 g
5
Add almond and rum, mix. Frangipane is ready.
- Roasted almonds: 50 g
- Rum: 0.5 tablespoon
6
Dust the work surface with flour. Roll out the dough to a thickness of about 3 mm. Roll the dough into a log and cut it crosswise into slices about 1.5 cm thick. I got 12 pieces.
- Wheat flour: 30 g
7
Lay each slice flat on the work surface. Roll out again to a thickness of about 3 mm. Place the future pastries on a baking sheet lined with parchment paper.
8
Spread frangipane on the pastries, placing a few black currants in the center of each.
- Blackcurrant: 100 g
9
Send the baking tray to a preheated oven at 200 degrees, bake for 30 minutes. The frangipane will turn dark brown.
10
Sprinkle the ready pastries with powdered sugar.
- Sugar: 25 g