Full Recipe
Author
PJ Hamel | 2009-12-31
Description
This buttery, flaky almond puff loaf looks as though a professionally trained pastry chef might have labored over it for hours, but it's a cinch to make! The base layer comes together like a simple biscuit dough, then a quick choux pastry is spread on top and it's baked all together. The result is stunning. It puffs impressively in the oven, then sinks quickly (don't fret! It's supposed to). The delicate, flaky base shatters at first bite, yielding to the gentle pull of the soft, popover-like top layer. Barely sweet and fragrant with almond extract, the pastry gets topped with jam and toasted almonds, and drizzled with icing.
