ALMOND CREAM PUFFS

Preparation Method :

• Roll out the pastry thinly on a lightly floured surface, and cut out ten 7.5cm/3 in rounds and ten 6.5 cm/2 ½ in fluted rounds.
• Keeping the smaller rounds for the tops, use the larger rounds to line a patty tin. Chill for about 10 minutes. Preheat the oven to 200°C/400°F/Gas 6.
• Whisk the egg yolks with the flour, almonds, sugar and essence. Fold in the cream and spoon into the pastry cases.
• Brush the edges with milk, add the tops and seal the edges. Glaze with milk and bake for 20 minutes until golden. Cool slightly. Sprinkle with icing sugar.