Yield: 1 Servings
|9 ounces||Puff pastry|
|4 \N||Eggs; beaten|
|¾ cup||Crushed almonds|
|1 tablespoon||Old rum|
|4 tablespoons||Softened butter|
Prepare frangipane cream by boiling milk with sugar and vanilla. Combine flour, sugar, eggs, and salt in a thick-bottomed saucepan and mix together thoroughly. Gradually add the hot milk mixture and cook slowly for about 3 minutes, stirring all the time, until cream thickens. Pour the cream into a bowl and stir in ¾ cup crushed almonds, rum, and butter. Mix well.
Roll out puff pastry and cut into a 9 or 10 inch round. Cut two.
Mound up pastry cream in the center of bottom pastry, leaving a ¾ pastry ring around the edge. Place a small bean or plastic baby somewhere in the crust to symbolize the infant Jesus. Place second round over cream filling and seal around outside edges. Trace a pattern on the top of the dough with the point of a knife and brush it with egg.
Bake in a 475 degree oven until the top is golden brown.
Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm <lhamm@...> on Jan 10, 1998