Serves 6


100 g of uncooked almond paste (60% almond)

50 g butter (Beurre de Charentes if available)

1 pinch of salt

1 egg

1 small spoonful of rum

50 g of crème pâtissière (French pastry custard)

Mix the almond paste with the butter, salt, eggs and rum Then, add the crème pâtissière.


Preparation: 1 hour + 20 mins cooking time at 180°C

Roll out two sheets of puff pastry until they measure 20 cm in diameter and 3 mm thick. Garnish one with the almond cream, add a favor and cover with the second sheet of pastry.
Pinch the edges, glaze decorate then bake in the oven. Serve with a glass of Bau "Frizzant de Muscat" sparkling wine.

© photo : @celiavb