100 g of uncooked almond paste (60% almond)
50 g butter (Beurre de Charentes if available)
1 pinch of salt
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.