Ingredients

  • Puff Pastry
  • 150 grams all-purpose flour
  • 75 grams cake flour
  • ½ teaspoon salt
  • 30 grams lard
  • 100 milliliters ice water plus
  • 200 grams butter, unsalted one solid block
  • Glaze
  • ½ egg beaten
  • ¼ teaspoon salt
  • powdered sugar
  • Almond filling
  • 125 grams butter, unsalted softened
  • 125 grams sugar, caster
  • 1 eggs
  • 1 egg yolks
  • 125 grams almonds, ground
  • 15 grams plain flour
  • 2 tablespoons rum

Directions

1. Make puff pastry.
2. Almond filling: Creme butter and sugar. Beat in eggs and egg yolks one at a time. Stir in ground almonds, flour and rum.
3. Cut dough into fourths. Refrigerate 2 pieces. Roll out 1 piece of the puff pastryto a circle about 27 cm/11 in in diameter. Using a pan lid as a guide cut out a 25 cm/10 in circle with a sharp knife, angling the knife slightly. Flip over onto a baking sheet. Roll out second circle to same size with beveled edge. Spread 1/2 of filling so nice and flat leaving a 2.5 cm/1 in border, and brush the border with beaten egg. Flip the second circle over and place on top. Press down from centre working out to get out all pockets of air. Seal edges, Scallop edges, never crimp, with the back of a knife. Glaze. Score the top in curves like the petals of a flower. Do not cut through to the filling. Refrigerate for 15-20 minutes. Repeat with remaining two halves.
4. Preheat oven to 220*C/425*F/GM 7. Bake gâteau in oven for 30-35 minutes or until firm, puffed and brown. Preheat grill. Dust gâteau with icing sugar. Place under grill until lightly glazed.

Notes
Serving Ideas:Original serves 6.


Categories
Pastry
Keywords
Pastry
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