We were delighted to have Paula Babiano, lawyer turned pastry chef and entrepreneur, share her cookery knowledge and tips with us as part of our LRC Private Workshops. After being taught and inspired by her Grandfather to bake, she became a self-taught pastry chef and now creates incredible cakes, tarts and truffles and delivers them to the door of customers in Madrid and throughout Spain via her website Balbisiana.
She joined us to share her favourite recipe for Orange Puffs, inspired by her childhood in Sotogrande and her memories of her life in Andalucía. Lockdown is the perfect time to learn new recipes and cook together with your family and this is a quick and easy recipe to make at home. She chose this recipe as they are a tasty snack for any time of the day and they also keep well for over a week.
Orange Puffs Recipe
Paula’s top lockdown tip – The dough freezes really well, so you can prepare the whole thing, roll and cut the dough and freeze half to quickly bake when you fancy a delicious snack or breakfast.
Here is the recipe and the instructions and you can cook along with her in this video.
- 600g flour
- 400g butter
- 100g sugar
- 50ml white wine
- 50ml orange juice
- 3 oranges (only the zest)
To serve: icing sugar.
- Rolling pin
- Baking parchment
- Preheat the oven to 180 degrees.
- Sieve the flour and mix with the softened butter, sugar, wine, orange juice, orange zest and salt.
- Knead until we have a uniform dough similar to if you were making cookies. Roll the dough into a ball, wrap in clingfilm and let it rest in the fridge.
- Take the dough out of the fridge and roll with a rolling pin until it is the thickness of your finger.
- Cut the dough into equal squares of about 3cm.
- Bake 25-35 minutes until golden.
- While they are still warm, coat the puff pastries with icing sugar and let them cool completely on a rack in the oven.
- Once they are cool, and with the help of a sieve, sprinkle our puff pastries generously with more icing sugar to give them the final touch.