"An elegant,yet simple, breakfast treat or dessert. The puff begins with a flakey, buttery shortbread crust topped with a pate a choux dough that creates a light and fluffy 'puff.' Then, it's finished a simple glaze and toasted walnuts. Pure perfection!"
Heat oven to 350°F and line a baking sheet with parchment paper; set aside. For the pastry base, in a medium bowl, cut in butter with flour using pastry blender or your fingertips. Sprinkle water over mixture and mix well with fork.
Form the mixture into a ball and divide in half. Pat each half of the mixture with your hands into 12x3-inch strips on prepared baking sheet, about 3 inches apart.
For the pate a choux, combine butter and water. Heat to boiling (making sure butter is all melted). Remove from heat and stir in vanilla extract. Using a whisk, mix in flour, stirring to keep from lumping. Add eggs, one at a time, beating until smooth after each addition.
Divide the pate a choux dough in half and spread evenly on each strip. Bake 60 minutes or until topping is crisp and browned.
For the glaze, mix powdered sugar, butter, vanilla extract, and water until smooth (if needed, add 1/2 teaspoon of water at a time until glaze can be poured over coffee cakes). Glaze coffee cakes as desired. Top with toasted walnuts.