I was gifted with a bottle of Almond Milk for my birthday by Sam from Schwigen in Switzerland. A handmade card accompanied the gift with some bake ideas on how I can use the Almond Milk. It was really a sweet gift but I pondered long and hard, surfed the internet with ideas on how I could put the gift to good use.
The Imp did share with me that I could possibly use Almond Milk to replace normal milk. I was a little excited about the discovery and could just imagine the sweetness of the Almond Milk being encased in a choux puff pastry. I went in search of choux recipes that used milk and substituted normal milk with the Almond Milk. But after 3 failed attempts (yes, I’m sorry that I wasted some of the Almond Milk during my experimental stages plus I blame it on the flour, did you know they don’t sell self-raising flour off the racks in the Supermarket in Geneva?), I decided to go back to this recipe.
As for the custard filling, here’s what I did:
Almond Milk Custard Filling
50g caster sugar (adjust sweetness accordingly)
2.5 tablespoons of plain flour
A pinch of salt
4 oz Almond milk & 4 oz milk
1 egg yolk (lightly beaten)
1/2 teaspoon vanilla extract
- In a small saucepan, combine sugar, flour and a pinch of salt. Stir in milk, a little at a time until mixture is smooth.
- Bring mixture to boil over medium heat. Ensure that you stir mixture constantly.
- Boil for another 60 seconds, then remove mixture from heat.
- Slowly pour in beaten egg yolk into the mixture and stir.
- Add vanilla extract to custard.
- Cover and chill in refrigerator before filling them in puffs.
- For an extra crunch, I added a tiny sprinkle of crushed almonds to the puffs before sandwiching them.
I was finally pleased with this creation thanks to some advice given by my cousin. Passed a batch of these over to Sam to thank her for her lovely gift and I was relieved when she sent a text back to say that she enjoyed this sweet treat. Phew!
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.