I would rate this more than 5 stars if I could! I followed the recipe exactly as written for the puff pastry dough. I wanted small, individual-sized puffs, so I piped them in a swirl pattern of approx. 1 and 1/2 inch diameter by 2 inches of height onto parchment lined baking pans. (Leave approx. 2 inches between each puff--this will make approx. 15 puffs). I used a large piping tip (not sure the size). The puffs with height cooked up nicely to accept more filling.
The second time I made these, I made one other small change (based on our taste preferences); however, the recipe is awesome as written. Because we both have a sweet tooth, I whipped the cream and set aside, made the pudding with only 3/4 cup of milk, then folded the whipped cream into the pudding and added approx. 1/4 cup of Sweetened Condensed Milk to add more sweetness. The condensed milk will thin down the whipped cream, so I find it important to add less milk to the pudding.
This makes a very light, easy to make puff pastry that is visually appealing and tasty! Thank you Synchorswim!
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I would rate this more than 5 stars if I could! I followed the recipe exactly as written for...