Almond Choux Pasteries with Raspberry Icing
- For the dough
- 75 grams Pastry flour
- 75 grams ground, blanched almonds
- 250 milliliters milk
- 1 pinch salt
- 60 grams butter
- 4 eggs
For the dough, mix the flour with the ground almonds.
Bring the milk, salt and butter to a boil in a small saucepan. Remove from the heat and pour in the flour mixture all at once. Stir with a wooden spoon and return the dough to the heat. Stir vigorously until the dough forms a lump and comes away from the bottom of the pot, leaving behind a white coating. Pour the dough into a bowl, let cool briefly and then stir in the eggs one at a time, combining fully between additions. Pour into a piping bag with a fluted or star tip.
Preheat the oven to 200°C (approximately 400°F).
Leaving some distance between each, pipe small mounds of dough on a baking sheet lined with parchment paper and flatten slightly with a teaspoon.
Bake in the preheated oven until golden brown, 15-20 minutes.
Remove from the baking sheet and leave to cool on a wire rack.
Stir half of the syrup with the lemon juice and drizzle over half of the pastry while still hot.
Stir the remaining syrup with powdered sugar until smooth and brush the surface of the pastries with it. Decorate with halved raspberries, sugar flowers and gold leaf. Let dry and serve.