Ingredients Jump to Instructions ↓

  1. creme d'amande King 210gr flour

  2. 93gr chilled water

  3. 1 1/2 tsp salt

  4. 30gr unsalted butter, melted and cooled

  5. 180gr unsalted butter, chopped in chunks

  6. 20gr flour Almond filling:

  7. 80gr ground blanched almonds

  8. 1 egg

  9. 60gr sugar

  10. 20gr unsalted butter at room temperature

  11. 2 tbsp flour

  12. 1 tbsp peachcello or rum

  13. 1 egg yolk mixed with a bit of milk for brushing

  14. 1 egg white for sealing Dissolve salt in the cold water. In a large bowl mix four, salted water and melted butter. Knead lightly for 1-2 minutes to get a rough dough. Wrap the dough in cling wrap and shape it like a rectangle. Let it rest for one hour in the fridge (or 25 minutes in the freezer). Cream butter and flour with a fork, then wrap it with cling wrap and shape it like a rectangle of similar size as the dough and store it in the fridge (or freezer). Roll down dough on a lightly dusted four surface to make it two times larger than the butter block. Remove butter block from the fridge and soften it with the rolling pin. Place butter on the right half of the dough and then fold up the left half of the dough. Roll down the dough and cut edges to make the dough a perfect rectangle. Turn the dough

  15. 90 (clockwise) and then fold it in

  16. 3 parts (like a letter). Wrap in cling wrap and refrigerate for an hour (or 30 minute in the freezer). Repeat

  17. 5 to 6 times the last step (rolling, turning, folding and chilling)

  18. For the almond filling, cream with a fork soft butter and sugar in a bowl. Add ground almond and egg and stir. Add flour and spirit and mix well.

  19. Preheat oven to 200 C. Rolled down the dough quiet thin and cut out two identical disks using a pie dish or plate as shape. Prick the bottom of one of the disk of dough. Spread evenly the almond filling. Brush the edge with egg white and top with the second disk of dough. Press the edge to seal. With a sharp knife draw a pattern making light incisions on the top, then brush with egg yolk.

  20. Bake for 25 minutes or until puff and golden on a baking tray lined with parchment paper.

  21. Remove from the oven and let cool on wire rack. roi 210g farine

  22. 93g eau froide

  23. 1 1/2 c.à.c sel

  24. 30g beurre doux, fondu et refroidi

  25. 180g beurre doux, coupe en morceaux

  26. 20g farine Pâte d'amande:

  27. 80g poudre d'amandes

  28. 1 oeuf

  29. 60g sucre

  30. 20g beurre doux à temperature ambiante

  31. 2 c.à.s de farine

  32. 1 c.à.s peachcello ou rhum

  33. 1 jaune d'oeuf melange à un trait de lait pour le badigeon

  34. 1 blanc d'oeuf pour sceller les disques de pâte Dissoudre le sel dans l'eau froide. Dans une jatte me

  35. 2 minutes. Envelopper de film alimentaire et former un rectangle avec la pa

  36. 25 minutes au refrigerateur

  37. 90 (sens des aiguilles d'une montre) et plier en trois la pa

  38. 6 fois les dernieres e

  39. 200 C. Etaler la pa

  40. 25 minutes ou jusqu'a


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