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Recipe Step by Step
125g European-style butter
Spread the dough into an approximately 40 × 25cm rectangle between two sheets of greaseproof paper.
Leave it to rest in the refrigerator for 1 to 2 hours.
Spread the butter into an approx. 18 × 25cm rectangle between two sheets of greaseproof paper.
Trap the butter in the dough to make it disappear.
Fold once and let it rest for at least 45 minutes in the refrigerator.
Then repeat the fold 5 more times with 45 minutes of rest between each book turn. Roll out the puff pastry to a thickness of 2mm and cut out discs of dough 16cm in diameter. Store in the refrigerator.
BASIC CREME PATISSIERE
90g Whole milk
10g Whipping cream 35%
1 Egg yolk
30g Caster sugar
1⁄4 Vanilla bean NOROHY
Whisk together the starch and sugar, then add the egg yolk.
Pour the boiling milk and cream over this mixture and cook over a low heat until the mix comes back to the boil.
VANILLA-FLAVOURED ALMOND CREAM
170g Almond paste
20g Finely ground almonds
1 Vanilla bean NOROHY
85g Basic crème pâtissière
Add the finely ground almonds, vanilla and creamed butter. Gently whip up the mix, then add the cornflour.
Finally, incorporate the tempered crème pâtissière.
CHOCOLATE-FLAVORED ALMOND CREAM
410g Vanilla-flavored almond cream
90g CARAÏBE 66%
Store in the refrigerator.
Assembly and finishing
Roll out the pastry to a thickness of 2mm. Leave to rest for 5 minutes before cutting to avoid the dough retracting. Cut out the 16cm discs and place them on a tray covered with greaseproof paper.
Glaze around the edges.
Pipe 225g of chocolate-flavoured almond cream.
Place down the top and seal the edges tightly.
Glaze once and leave to rest for 5 minutes in the refrigerator.
Glaze a second time and carve out diamonds with the tip of a knife.
Pierce around the outside and at the centre to allow steam to escape. Crimp the edges of the dough with your fingers.
Leave to rest for 15-20 minutes in the refrigerator before cooking.
Bake in a fan-assisted oven at 355°F (180°C) for 35-40 minutes.