Ingredients
Instructions
- For the inverse puff pastry combine water vinegar and salt in a bowl
- In a stand mixer with paddle attachment mix sifted flour gradually add the water mixture then cooled melted butter until smooth dough forms
- Shape into rectangle wrap and refrigerate for minimum 1 hour
- For butter block mix cold butter cubes with flour until fully combined shape into rectangle chill 1 hour
- Roll dough into rectangle place inside larger butter block fold to enclose
- Perform two book folds with 2 hour rest between each then one single fold Chill well
- For almond cream beat softened butter with sifted powdered sugar almond powder and cornstarch
- Add eggs one at a time then rum Mix until combined without incorporating air
- For pastry cream heat milk with vanilla
- Whisk egg yolks sugar flour and cornstarch
- Temper with hot milk return to heat cook until thickened Cool completely
- Mix 200g pastry cream with almond cream for frangipane filling
- Roll puff pastry to 2mm thickness cut two circles 24cm and 26cm
- Place smaller circle on lined baking sheet brush edge with egg wash
- Spread frangipane leaving 3cm border insert charm
- Cover with larger circle seal edges well score decorative pattern
- Brush with egg wash chill 30 minutes
- Bake at 175C for 30 minutes until golden brush with sugar syrup in final 5 minutes
- Cool on wire rack serve warm
Author
(Visited 1 times, 1 visits today)
Subscribe
Login
0 Comments
Oldest