French · Dessert
Almond Cream Pastry
A rough-laminated butter pastry enclosing a softly set almond frangipane, finished with flaked almonds and baked until the layers puff and shatter. Built in the honest French bakery tradition of folded butter dough rather than full classical lamination, it delivers a crisp, buttery shell around a dense, nutty cream centre.
$1
35 minsPrep
19 minsCook
104 minsTotal
HardLevel
Nutrition per serving
289Calories
6.2gProtein
19.5gFat
23.6gCarbs
7.8gSugar
2gFiber
299mgSodium
67mgChol
8gSat Fat
139mgPotassium
49mgCalcium
1.5mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Almond Milk Latte
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make a rough laminating dough by rubbing a little butter into the flour and salt, then bringing it together with the chilled water into a smooth ball; wrap and chill for 20 minutes.
2
Enclose the remaining cold butter in the dough and perform two single folds, chilling for 15 minutes between each, to build rough laminated layers.
3
Roll the laminated dough into a rectangle about 3mm thick and cut into one generous rectangle or two smaller pieces to form the pastry shell.
4
Beat the softened butter with the sugar until pale, then mix in the almond flour, half the beaten egg and the vanilla extract to make a smooth frangipane.
5
Pipe or spoon the frangipane along the centre of the dough, leaving a clear border, then fold or layer the edges over to enclose the filling.
6
Brush the exposed dough with the remaining beaten egg, scatter the flaked almonds over the top, and rest the shaped pastry in the fridge for 15 minutes.
7
Bake at 200°C (390°F) for 18-20 minutes until deeply golden and the layers have visibly puffed and separated.
8
Cool on a wire rack for at least 10 minutes before serving so the frangipane fully sets.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, laminated into dough with butter,
- 28g28g Butter, cold, cut into laminating block plus softened for cream,
- 12g12g Water, chilled,
- 1g1g Salt,
- 22g22g Almond Flour, for frangipane filling,
- 14g14g Sugar White, creamed into frangipane,
- 20g20g Egg, beaten, divided between frangipane and egg wash,
- 2g2g Vanilla Extract,
- 6g6g Almond, flaked, scattered on top before baking,
