Perdita's Perfect Poppy Seed Puffs
Inspired by the affectionate and watchful matriarch, these light and airy poppy seed puffs are a delightful treat. A simple yet elegant dessert, they feature a delicate choux pastry dusted with a dark, contrasting poppy seed sugar. Perfect for an afternoon tea or a light, sweet finish to a meal.
Directions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium heat, ensuring all butter is melted.
- 3
Remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
- 4
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. Transfer dough to a large mixing bowl.
- 5
Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough may look curdled at first, but keep mixing.
- 6
Spoon the dough into a pastry bag fitted with a large round tip, or use two spoons to drop 1-inch mounds onto the prepared baking sheet, leaving space between them.
- 7
In a small bowl, combine granulated sugar and poppy seeds. Sprinkle this mixture lightly over the tops of the dough mounds.
- 8
Bake for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during the first 15 minutes. Turn off the oven and leave the puffs inside with the door ajar for 10-15 minutes to cool slowly and prevent collapsing.
- 9
While puffs are cooling, whip heavy cream, vanilla extract, and confectioners' sugar until soft peaks form.
- 10
Once cooled, split the puffs horizontally and fill generously with the whipped cream. Serve immediately.