site haut WINTER 2018

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Ingredients (serves 6/8)

  • 2 rolls of puff pastry
  • 100g of sugar
  • 150g of almond powder
  • 75g of softened butter
  • 1 egg + 1 egg yolk
  • 1 pinch of salt

 

Preparation 20 mins Cook 20/25 mins

  • Take the puff pastry from the fridge and leave it to rest a little at room temperature. Meanwhile, in a bowl combine the sugar, almond powder, softened butter, one egg, and a pinch of salt. Mix until well combined.
  • Unroll your two puff pastry discs. Spread the almond cream over the first one. Now is the right moment to place your lucky charm (fève) somewhere in the cake.
  • Place the second sheet of puff pastry over the cream pushing gently together the edges to seal them tight.
  • Brush the whole surface with the egg yolk. With the tip of a knife, gently draw criss-cross lines and pierce the pastry at their intersections to allow the steam to escape.
  • Bake in a pre-heated oven at 200°C for about 20/25 minutes or until golden brown. Eat while still warm to enjoy at its best.