Although I do like most of the different aspects of cooking and baking, making puff pastry is not part of my skill set, hence I bought some pre-made one that keeps for a couple of days refrigerated and, as experience has demonstrated, gives great results.
The frangipane, on the contrary I do make myself:
- 100 grams of almond powder (3 1/2 ounces)
- 100 grams of castor sugar
- 1 egg
- 25 grams of butter (1 ounce)
- 15 grams vanilla sugar (1 tbsp)
- 1 tbsp rum
- 2 or 3 drops almond extract
Take a little less then half of the puff pastry and role out into a circle of 23 cm (10 inches); roll the remainder into a circle of 25 cm (11 inches). Put the smaller pastry circle into an oven dish, add the frangipane in the middle and distribute until 2 cm (1 inch) from the edge of the pastry.
Add the remaining pastry circle on top and use a fork to seal it all around to prevent leaking of the filling. Streak the top with some egg yolk and put at a cool place for 15 minutes. Pre-heat the oven to 240 deg C (465 Fahrenheit) and bake for 35 minutes after making a small hole in the middle to allow the steam to escape.
Smells wonderful, tastes even better!!
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