Camera: Jay Ahn, Felix Moisand, Susan Taylor
Director: Daniel Gorbunov
Editor: Edith Moisand
2 puff pastry sheets
For the almond cream:
1⁄2 cup of sugar
1 cup of almond flour
7 TBSP of butter at room temperature.
2 egg yolks rum
For the custard : 1/3 cup of sugar 1⁄4 cup of flour or cornstarch
2 egg yolks
1 cup of milk
1⁄4 teaspoon of vanilla extract
A dry bean or a lucky charm.
Prepare the custard: in a pan bring the milk to a boil, with the vanilla
extract. During that time, mix the egg yolks with the sugar, until the mixture becomes white. Then add the flour/cornstarch. Add to the milk and cook for 4 to 5min until it thickens.
Let’s cool down.
Prepare the almond cream: mix the butter with the almond flour. Mix on the side the egg yolks with the sugar, mix with the rest, add a splash of rum.
In a large bowl, mix the custard and the cream, the mixture should be not too liquid.
On a baking sheet, roll the dough, add the cream on top, leaving an inch around, add the dry bean.
With your finger add some water around the dough.
Add the second dough that has been rolled out on top of the first one and seal with your fingers or a fork. Brush the dough with some egg yolk mix with 1 TBSP of milk.
Cook in the oven for 30 min at 400F/425F.
You can spread some powdered sugar on top 5 min before the end.
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