-1 egg + 3 yolks
-300g of flour
-220g of soft butter
-30g of almond powder
-200g of sugar
-1 pinch of salt
Almond cream:
-230g of whole milk
-3 egg yolks
-90g of sugar
-20g of whole milk powder
-25g of butter
-20g of cornstarch
-40g of almond powder
-20ml of amber rum
-1 vanilla bean or a pinch of vanilla powder
Start by preparing the cream.
Boil the milk with the vanilla bean split in half.
Bernard’s advice:
To roll out the dough without making a mess, I recommend putting a ball of dough on a piece of parchment paper, crushing it a little and then placing a second piece of paper on top. The dough is now between two sheets and can be rolled out without adding flour, the work table and the rolling pin will remain clean!
Place the dough between the sheets in a cool place to set
Roll out the dough a little, then peel off the sheets one by one like a decal.
Spread the cream on the dough.