Almond Cream Puff Pastry Epiphany Cake

What you need

• 100 g (7 tbsp) unsalted butter, softened
• 100 g (1/2 cup) sugar
• 2 large eggs, at room temperature
• 100 g (1 cup) ground almonds
• 1 tbsp dark rum
• 500 g (1 lb) puff pastry, 2 ready-rolled sheets, all-butter, chilled
• 1 dried bean or whole almond, the fève, optional
• 1 egg yolk, for the glaze

Method

Restated from the original video

1. 1

   Beat the butter and sugar with a spatula or whisk until pale and creamy, about 3 min.

2. 2

   Beat in the eggs one at a time, then stir in the almonds and rum until smooth.

3. 3

   Cover the almond cream and chill for 15 min, so it is easy to spread.

4. 4

   Line a baking tray with parchment. Cut two 24 cm (9 1/2 in) discs from the pastry, using a plate or cake tin as a guide.

5. 5

   Lay one disc on the tray. Mix the yolk with 1 tbsp of water and brush a 2 cm (3/4 in) border around the disc.

6. 6

   Spread the almond cream inside the border, leaving the border bare. Press the fève into the cream near the edge.

7. 7

   Lay the second disc over the top. Press the edges together firmly to seal, then chill for 20 min.

8. 8

   Meanwhile, heat the oven to 200 °C (400 °F).

9. 9

   Brush the top with the yolk mixture, keeping it off the cut edges so the layers can rise. Chill for 10 min, then brush again.

10. 10

    Score a spiral or crisscross pattern on top with the tip of a knife, cutting only into the surface. Pierce a small steam hole in the center.

11. 11

    Bake for 15 min, then lower the heat to 180 °C (350 °F) and bake until deep golden and well risen, 20-25 min.

12. 12

    Cool on a rack for at least 15 min. Serve warm or at room temperature, and tell guests that a fève is hidden inside. Whoever finds it wears the crown.

Imported from noseychef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.