There is something so lovely about a fresh baked breakfast pastry, and these French breakfast puffs really hit the spot!
A few months ago, I asked my parents if they had any recipes that were passed down from my grandparents or great grandparents. I knew that some of my relatives on my dad’s side had been known for their cooking, and so I was super excited when my dad handed me a copy of my great grandmother Anula Daniels’ cookbook, titled “Cook Book: Less But Better.” Can we just take a moment to check out how priceless this cover is?
Proof that bell bottoms and perms were “in” back then.
So I immediately set to investigating these precious old recipes to see how I could adapt them for the modern cooking scene, and I’m so very excited to share my first one with you today! My great grandmother published this very simple French breakfast puffs recipe, and I spruced it up with some refreshing and tasty sides!
Related: Berry Ice Cream Floats with Sparkling Aranciata
First I made the French breakfast puffs. The dough is fairly thick, and makes for a pastry that is somewhere between a muffin and a brownie in consistency, perfect for a hearty brunch recipe. When the puffs came out of the oven and cooled just slightly, I rolled them in butter lightly, before coating them with a simple cinnamon sugar mixture. I wanted to lighten up the recipe a bit, and so I topped the French breakfast puffs with homemade whipped cream and fresh blackberries and raspberries. You could also use blueberries or strawberries if you prefer, or really any of your favorite fruits.
Looking to make this into a dessert instead? (And that’s totally legit, people.) Top with ice cream, hot fudge sauce and strawberries or bananas for a French breakfast puff sundae!
Now it’s your turn! What is your favorite breakfast pastry? Share with me by commenting below!
- 5 tbsp. unsalted butter
- 1/2 cup white sugar
- 1 egg, separated
- 1 1/3 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/4 tsp. cinnamon
- 1/2 cup milk
- 1/2 tsp. vanilla extract
- 1 cup heavy cream
- 1 tbsp. white sugar
- 1 tsp. vanilla extract
- 3 tbsp. unsalted butter
- 3 tbsp. white sugar
- 1 ½ tsp. cinnamon
- Raspberries, for garnish
- Blackberries, for garnish
- Mint, for garnish
- Heat oven to 350 degrees Fahrenheit. Spray a popover pan with nonstick cooking spray.
- To a stand mixer fitted with a paddle attachment, add butter and white sugar. Cream until well combined. Add egg yolk and beat until combined. In a medium sized mixing bowl, whisk together flour, baking powder, salt, and cinnamon. In a second bowl, combine milk and vanilla extract. Add dry ingredients and wet ingredients to the creamed butter and sugar mixture, alternating between dry and wet until batter is completely incorporated. In a second bowl, use a hand mixer (or the whisk attachment on your stand mixer with a new, clean bowl) to whip the egg white until stiff peaks form. Fold into batter just until combined. Divide batter evenly between the popover pan cups. Bake in oven for 20-25 minutes.
- While breakfast puffs are baking, prepare whipped cream. To a stand mixer fitted with a whisk attachment, add heavy cream, white sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form. Set aside.
- Prepare toppings next. Add butter to a shallow dish and microwave until melted. In a separate shallow dish, combine cinnamon and sugar.
- When breakfast puffs are finished cooking, remove tray from oven. Allow to cool for several minutes before removing breakfast puffs. They should be just cool enough to touch. Roll each puff in the melted butter followed by the cinnamon sugar mixture and set on a baking rack to cool.
- Serve the breakfast puffs either warm or at room temperature topped with a dollop of whipped cream and some fresh raspberries and blackberries. Enjoy!
