Equipment
- Food Processor
- Greaseproof Paper
- Stove/Oven
- Utensils
- Piping Bag
Ingredients
Part 1: Puff Pastry
- 250 g All-Purpose Flour
- 5 g Salt
- 15 g Butter
- 130 g Water
- 125 g European-Style Butter
Part 2: Basic Creme Patissiere
- 90 g Whole Milk
- 10 g Whipping Cream
- 10 g Corn Starch
- 1 Egg Yolk
- 30 g Granulated Sugar
- 1/4 bean Vanilla Bean
Part 3: Vanilla-flavored Almond Cream
- 85 g Butter
- 170 g Almond Paste
- 20 g Almonds ( finely ground )
- 10 g Corn Flour
- 1 bean Vanilla Bean
- 85 g Eggs
- 85 g Creme patissiere
Part 4: Chocolate-flavored Almond Cream
- 410 g Vanilla Almond Cream
- 90 g Valrhona Caraïbe 66% Dark Couverture Chocolate Feves
Instructions
Part 1: Method
- Make the détrempe dough (in a mixture of flour, water, and salt, the starting point for making certain types of pastry): mix together the flour, salt, and the 15g butter in a food processor. As soon as the mix has a crumbly texture, add the water.
- Spread the dough into an approximately 40x25cm 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. 18x25cm rectangle between two sheets of greaseproof paper.Trap the butter in the dough to fully incorporate.
- 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.
Part 2: Method
- Bring the milk and cream to a boil along with 1/4 bean Vanilla Bean.
- Whisk together the cornstarch 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 a boil.
Part 3: Method
- Soften the almond paste with the 85g of egg. Add the finely ground almonds, 1 bean Vanilla Bean and creamed butter.
- Gently whip up the mix, then add the cornflour.
- Finally, incorporate the tempered creme patissiere.
Part 4: Method
- Melt the 90 g Valrhona Caraïbe 66% Dark Couverture Chocolate Feves at 95°-105°F (35°-40°C) and add it to the vanilla-flavored almond cream. Stir thoroughly.
- Store in the refrigerator.
Part 5: Assembly
- 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-flavored 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 center 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 35-50 minutes.