Powder Puffs

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Small Pleasures
TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: About 16 powder puffs
LEVEL: Intermediate

ingredients

  • 3 eggs, separated
  • 3/4 cup caster sugar (superfine)
  • About 1/2 cup raspberry jam
  • About 3/4 cup vanilla-flavored whipping cream, for the filling
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Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl. Separate the eggs into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue. Whisk in the egg yolks, 1 at a time. Sift the dry ingredients together, then sift them over the egg mixture, and fold them in with the whisk, without beating or you'll lose volume.

Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between them so they can spread. Bake until lightly golden, about 5 to 7 minutes. Remove the cakes to a rack to cool. They will harden slightly as they cool.

Sandwich the rounds together with raspberry jam and sweetened and vanilla-flavored whipped cream. Let the sweets sit an hour or so to soften before serving.

Cooks Note

This is important. They will not be sponge-like right away, and you want them to be. They need no dressing up, in my opinion, but you can dust with icing sugar (confectioners') before serving if you like.

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3

Newest Ratings and Reviews

Read all 7 reviews

  • on September 03, 2012

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    I don't understand how this recipe got good reviews. They were entirely gross!! However, I found this recipe (from the same chef on someone else's blog and it called for 1 tsp. vanilla, which this recipe lacks in its list of ingredients.

    So, I will try again using vanilla this time. I even let them sit a day to see if that would help. It didn't!!

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  • on July 26, 2012

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    Yummy little treats! I only make 1/3 of the recipe because they get too soft if leftover. I further cut back on the jam/cream because they're a bit messy to eat. For the filling, I use blackberry jam (strained of seeds and heavy cream whipped with vanilla extract, no sugar necessary. I use parchment paper (don't have a SilPat but leave them on the parchment on the tray for about five minutes to set before removing with spatula to cooling racks.

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  • on May 17, 2012

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    Maybe I put so much filling that the taste was too much for me. Next time, I wouldn't use so much as described.

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