Powder Puffs

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Small Pleasures

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Total Reviews: 7

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  • 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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  • on December 08, 2011

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    My powder puffs came out wonderful, my first tray they were big, but I found out how much I have to put in the tray. I served it with strawberry jam & everybody love it. Thanks to Laura for all her recipies , they are wonderful. Wish u the best in ure life.

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  • on October 15, 2011

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    These were delicious! My son loves them. They are good with chocolate also instead of jam. I also was unable to get my first batch off my SilPat, but I fixed that by lightly greasing it with a very thin layer of shortening. I agree with mwekow that it is very sweet if you follow the recipe. It was better when I used a thin layer of strawberry jam, a layer of thin-sliced fresh strawberries, and slightly sweetened whipped cream (1-1.5 tbsp powdered sugar to 1 cup whipping cream.

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  • on August 23, 2011

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    I tried this recipe, the only problem I have with this is that it did not need that much sugar as the jam is sweet enough. I also use a whip cream that is use commercially from a cake store supplier and that is also sweet that I did not even add any sugar in it. I only use this particular whip cream because it is more stabilize rather than the ones you buy at the grocery store. I can make this recipe again provided I reduce the sugar in the recipe. My powder puff came out great. I did not use parchment paper as I found that the puffs are dry. I use the silicon baking sheet and that is good.

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  • on June 17, 2011

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    All I can say is they smelled fabulous! I couldn't get them off the parchment. If anyone knows what I did wong I'd love to know!

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