Almond cream pie (Printer-Friendly Version)
# Shopping List:
01 -
1 small figurine or coin (optional for tradition).
02 -
1 egg yolk mixed with 1 tablespoon of milk for glaze.
03 -
Two pre-made puff pastry sheets.
04 -
A tablespoon of rum (optional).
05 -
Two eggs for almond cream.
06 -
100 g of almond powder.
07 -
100 g sugar for almond cream.
08 -
100 g of soft butter.
09 -
A teaspoon of vanilla extract.
10 -
20 g of cornstarch.
11 -
50 g sugar for custard cream.
12 -
Two egg yolks for custard cream.
13 -
250 ml of milk.
# Let's Cook:
01 -
Warm up the milk with the vanilla extract. In a bowl, whisk the egg yolks with sugar, then blend in the cornstarch. Gradually add the warm milk while stirring constantly. Put this mixture back on low heat, stir until thickened, then chill in the fridge.
02 -
Combine the softened butter, sugar, almond powder, eggs, and the rum if you're using it.
03 -
Take the cooled custard cream and fold it into the almond cream mix.
04 -
Roll one puff pastry sheet on a flat surface, spread the frangipane (the blended creams) over it, but leave a 2 cm border all around. Hide your figurine or coin somewhere in the filling, place the second pastry sheet over it, and seal the edges. Add designs if you want, then brush the top with your egg glaze.
05 -
Set your oven to 180°C (356°F) to preheat. Bake for 30 to 35 minutes or until it’s golden and the pastry is puffed up.
# Cook's Tips:
01 -
Make sure the custard is completely cooled before mixing it.
02 -
Adding rum is completely up to you.