Traditional French pastry for January.
Ingredients:
- 2 puff pastry sheets
- 125g sugar
- 60g butter (soft)
- 150g almond flour
- 2 eggs
- vanilla / extract
- A fève / Bean & a paper crown
- soup spoon of rhum
- 1 extra egg yolk
Mix the Sugar in the butter, then add the almond flour. Once done add the 2 eggs, and vanilla & rhum to obtain a nice yellowish soft batter. On a rack with wax paper, cut the 2 puff pastries round. Put one layer of puff pastry, in the middle spread the batter, then add a bean “fève” (avoid the center), humidity the border, then cover with the second puff pastry round. and cover the top with the yolk. Let it rest in the fridge for 15-30 minutes, to solidify a bit. Then preheat the oven to 375F, and when ready do thin the geometrical cuts on the top of the pastry, swirls or lines, do as you like. Then cook for 30-40 minutes, till golden on top.
To serve : When we cut the slices, to be fair, and avoid that people peek in the winning slice, we ask the youngest to go under the table, and designate which part goes to who. The person who get the bean/fève will be king/queen of the day.