French Breakfast Puff
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A tender, muffin-like puff baked in a ramekin, brushed with butter and rolled in cinnamon sugar while warm.
Ingredients
Puff
- 6 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- ⅜ teaspoon baking powder (¼ teaspoon plus ⅛ teaspoon)
- ⅛ teaspoon salt
- 1 large egg yolk
- 2½ tablespoons milk
- 1 tablespoon melted butter
- ¼ teaspoon vanilla extract optional
Finish
- ½ tablespoon butter to spoon over hot puff
- ½ tablespoon granulated sugar
- ⅛ teaspoon cinnamon
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 350°F and grease a 10-ounce ramekin.
- In a small bowl, stir the ½ tablespoon sugar and ⅛ teaspoon cinnamon together and set aside for the topping.
- In a bowl, whisk the flour, 2 tablespoons sugar, baking powder, and salt. In another bowl, whisk the egg yolk, milk, 1 tablespoon melted butter, and the vanilla, if using.
- Stir the wet mixture into the dry mixture just until combined, then pour it into the ramekin.
- Bake for 23 to 28 minutes, until a toothpick comes out clean.
- While the puff is still warm, spoon the ½ tablespoon butter over the top and sprinkle with the cinnamon sugar.
Nutrition
Serving: 163g | Calories: 543kcal | Carbohydrates: 70g | Protein: 9.9g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 0.7g | Cholesterol: 299mg | Sodium: 642mg | Potassium: 133mg | Fiber: 1.4g | Sugar: 33g | Vitamin A: 926IU | Vitamin C: 0mg | Calcium: 190mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); egg yolk counted as raw egg yolk (one large yolk 17 g), tablespoons milk counted as whole milk. Brands and portions vary, so use it only as an approximation.