- an inverted puff pastry base (recipe HERE)
- 85ml of semi-skimmed milk
- 10g of butter
- 8g cream powder (or cornstarch)
- a pinch of vanilla powder
- 1 egg yolk
- 20g of sugar
- 75g of soft butter
- 75g of almond powder
- 35g of powdered sugar
- 1 egg
- 8g of cornstarch or custard powder
- the entire pastry cream
- 130g of fig jam
- 50g of nuts
- 2 figs (fresh or frozen)
- 1 egg
- 50g of milk
- 15g of powdered sugar
Mix well and add the custard. Mix again.
Pour in the fig jam and nuts.
Because you need at least 3cm between the cream and the edge of the dough. Putting down a circle allows you to see how far you can go. Wet the dough with a little water all around the cream.
Wipe off the excess with a paper towel. The dough will become sticky.
Place a second piece of rolled out dough.
Put the circle back down and cut around it with a good knife.
Brush on the gilding.
Put back in the fridge for 20 minutes. Then draw the patterns with a knife, without piercing the dough.
Bake at 190°C until the dough is nicely colored (30 to 35 minutes).