Almond Pastry Custard (Print Version)
# Ingredients:
01 -
2 egg yolks (for the custard).
02 -
250 ml milk.
03 -
50 g sugar (used in the custard).
04 -
100 g softened butter.
05 -
20 g cornstarch.
06 -
1 tsp vanilla extract.
07 -
1 tbsp rum (optional).
08 -
100 g ground almonds.
09 -
100 g sugar (used in the almond cream).
10 -
2 eggs (for the almond cream).
11 -
2 sheets of puff pastry, pre-made.
12 -
1 egg yolk mixed with 1 tbsp milk (for glazing).
13 -
1 small item or figurine (a fève).
# Let's Cook:
01 -
Warm up the milk with the vanilla. Beat the egg yolks and sugar together, then stir in the cornstarch. Slowly pour in the warmed milk while whisking, then place it back on low heat until it thickens. Let it cool in the fridge.
02 -
Blend together the butter, sugar, ground almonds, eggs, and rum if you’re using it.
03 -
Mix the fully cooled custard into the almond cream.
04 -
Roll out one sheet of puff pastry and spread the frangipane, leaving a 2 cm gap around the edges. Hide the fève in the filling, cover it with the second puff pastry sheet, and seal the edges well. Add decorations and glaze with the egg yolk mix.
05 -
Preheat the oven to 180°C (350°F). Bake for 30-35 minutes until golden and crispy.
# Tips:
01 -
Make sure the custard is fully chilled before mixing it into the almond cream.
02 -
Adding rum to the recipe is totally optional.