|This pastry is served with a dollop of sherry custard|
|The roll tucked under gives this pastry its finished look. Keep the sides free of custard to be able to tuck it in. This is the almond cream mixed with cream patisserie.|
Will be enough to fill about 3 to 4 pre-rolled sheets
8 oz butter
1 1/4 cup sugar
9 to 12 egg yolks - depending on size and how eggy you like it.
2 cups almond meal
2 tbsp corn flour/ cornstarch
1 tbsp Rum
1 tbsp vanilla extract
a pinch of salt
Cream the butter, add the sugar, beat , corn flour, almond meal, rum, vanilla and egg yolks. It will be thick enough to spoon.
Remove a pre-rolled sheet of puff pastry that has been thawed overnight in the fridge so that it is chilled but soft enough to unroll.
Place the sheet on a flat surface and, with a pizza cutter, cut in half, long side.
Spoon the amandine over the pastry roll the sides over on both the long ends (picture below).
Sprinkle it with demerara sugar (or any other granular sugar) and slivers of almonds for decoration.
Bake for 22 minutes in a preheated oven at 400 F or 200 C. Or until golden brown.
Serve with a creme patisserie if desired.
To finish it off before baking, brush the pastry with an egg beaten with a tsp of water before baking it to give it a good glaze.
Or, once it is baked, brush it with a bit of apricot or peach jam to glaze it.
Once it has cooled down a tad, with a sieve, dust the pastry with icing sugar (to make it look professional) before serving.
Best eaten warm while freshly baked.
This almond cream can be frozen for up to 3 months. Divide it equally for each pastry to keep it simple to use.
Another option is to whisk in 2 tablespoons of thick chilled cream pattisserie into 250 g/1/2 lb of almond cream before placing it on the pastry sheet to bake. It will make it creamier and lighter.
If you prefer to try something new, use unsalted peeled pistachios that are crushed instead of almonds and make a pistachio cream. The cream patisserie is not recommended to be mixed in with pistachio cream as it will lose its colour and flavour if added to the mix.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo courtesy Niloufer Mavalvala