Chocolate frangipane pie to accompany the story of almond paste
Chocolate frangipane
A pie or cake garnished with frangipane cream, a mixture of pastry cream and almond paste whose sweet taste is attenuated by dark chocolate.Chocolate frangipane can also garnish brioche slices, use cream with dry cookies and serve as a base with 1 vanilla or almond ice cream ball.
*It is better to grind almonds at the last minute.If you want a white almond paste, it will be necessary to "world" almonds, that is to say to rid them of their skin.To do this, boil water, immerse the almonds (without the shells!) And let it take a first quivering of the water, drain them and immediately pass them under cold water, drain them, dry them withA linen before grinding them.It is better to world day, so they will have time to dry well.
Per person :
2 circles of puff pastry 18 cm in diameter
1 portion of pastry cream, 15 tbsp of milk, 1 tbsp flour, 1 egg yolk, 1 small p of salt, ½ small c of butter, 1 tsp powdered sugar powder
1 portion of almond paste, 60 g of almond powder*, 10 g of soft but not melted butter, 20 g of icing sugar, 2 drops of bitter almond
1 tbsp of bitter cocoa
1 tbsp of sweet milk to brush the top of the dough
Custard.In a bowl, mix the egg vigorously with the sugar.Add the flour and salt and mix again.Add half the cold milk and mix.Heat the rest of the milk until boiling and off the heat gradually pour it into the bowl, stirring.Put back in the saucepan, heat and cook 8 to 10 min, stirring.Place the butter on top without mixing it and let cool in the pan.
Almond cream.Mix the almond powder together with the sugar.Mix the butter together with bitter almond.Then with your fingertips without kneading to assemble everything until you get a homogeneous paste.
Assembly.Preheat the oven th 7 (210 °).Reheat the pastry cream.Turn off the flame and crumble the almond paste on the hot cream.Mix with delicacy until the dough melts completely.Add the cocoa and mix again.Place 1 circle of puff pastry on a sheet, top distribute the chocolate frangipane cream, leaving 1 cm of edge, cover with the 2D circle.Crush the 2 edges together to weld them.Brush with milk, bake Th 7 and cook 20 min.Serve hot, warm or cold pie.
Beautiful kitchen to all, Régine
