Informations

• Difficulty Medium
• Price Cheap
• Quantity 1 2 3 4 5 6 7 8 9 10
• Preparation Time 30 minutes
• Cooking Time 30 minutes
• Rest Time 60 minutes

Ingredients

• g of butter
• g of sugar
• g almond powder
• g of egg (1 egg = 50g)
• g of pastry cream
• 2 pure butter puff pastry

Steps

Pastry cream

1. Put the two pasta outside
2. Take them out after making the Frangipane Cream (which will give them time to become soft)
3. Preheat your oven to 210°
4. Flour your work plan, then using your roller (or other) made a square (round, or the shape you want)
5. Arrange your dough on parchment paper and redo exactly the same with the second dough, because it will serve as the final layer
6. Bring a pocket, filled with your Crème Frangipane, then make a circle in the center of the dough which is on the parchment paper, a square to define the borders (at least 2 cm of vacuum) and fill between, standardize the whole
7. Use a brush and water to brush the edges (this will serve as glue)
8. Using your roller, roll up your second dough, and unroll it on your preparation
9. Press well with your fingers on all the edges (without making holes), cut the edges in black lines (which will remove the residues, will allow to have beautiful borders and increase the glue effect)
10. Make straight lines with the tip of your knife (turn over to avoid cutting), as well as a few holes on each line (to let swell, without seeing them)
11. Finish with flourishes, small oblique lines (or whatever you want), between the lines
12. Bake in circulating heat at 170° for 30 minutes
13. If the edges are too white (or the underside), then add 10 minutes
14. Let cool 1 hour

Almond cream

1. Cut the butter into cubes and leave it outside to soften (or 10 seconds in the microwave at 600W)
2. Make (mix) the butter until you get an ointment texture, add the sugar, then the almond powder
3. Add the eggs 1 by 1, mixing well between

Frangipane cream

1. Hang the almond cream recipe and add the pastry cream at the end