Posted by: Jonjon | January 29, 2009

Puffs – French Breakfast Puffs 9/10



Puffs – French Breakfast Puffs 9/10
January 29 2009

http://allrecipes.com/Recipe/French-Breakfast-Puffs/Detail.aspx

INGREDIENTS (Nutrition)
• 1/2 cup all-purpose flour 60g
• 1/2 teaspoon baking powder 2g
• 1/8 teaspoon salt 1g
• 1/8 teaspoon nutmeg 0.2g
• 2 tablespoons and 2 teaspoons white sugar 35g
• 1 tablespoon and 2-1/4 teaspoons shortening 25g
• 1/3 egg 16g
• 2 tablespoons and 2 teaspoons milk 40ml

• 2 tablespoons and 2 teaspoons white sugar 35g
• 1/4 teaspoon ground cinnamon 0.8g
• 2 tablespoons margarine, melted 25g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 dozen.

Remember to cream sugar with shortening
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Conclusion
The pastry turned out very good. It was very crunchy on the outside, with a light and a bit moist filling inside that was not gooey. Eating the puffs on their own was quite bland, but the texture made it quite enjoyable. The butter, sugar, and cinnamon mixture really brought me back to my childhood when I used to spread butter and sugar over bread. I also noticed this recipe uses nearly 3x more baking powder than the other cakes that I have made. I would suggest to sprinkle the cinnamon first then the white sugar, because when you mix them together, the weight of the cinnamon kinda sinks on the bottom so you end up only sprinkling the sugar onto the muffins.

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