Jésuite

Summary

Ingredients

• 2 packs puff pastry

For the cream:

• 0.5 liter ½ milk
• 4 egg yolks
• 200 g suar
• 3 tablespoon cornstarch
• 3 tablespoon flour
• 100 g butter, soft
• 100 g almonds, round
• some bitter almond aroma

For the glaze:

• 2 egg whites
• some powdered sugar
• some lemon juice
• some flour
• 1 packet almond flakes

Print Recipe Pin Recipe

Instructions

1. For the cream, bring the milk to the boil. Stir in 4 egg yolks (save 2 egg whites for the glaze) and 100 g of the sugar. Stir in sifted flour and sifted cornstarch. Then add a little milk and simmer over low heat until the cream has thickened.
2. Beat the butter until frothy, add the remaining sugar, ground almonds and a little bitter almond extract.
3. Mix the pudding and the cream.
4. For the icing, mix the 2 egg whites with powdered sugar until it has a creamy consistency. Then add a few drops of lemon juice and a little flour to thicken.
5. Cut the puff pastry into 6 triangles, spread the cream on top and cover with a puff pastry triangle. Press firmly.
6. Spread the glaze on the puff pastry triangles and sprinkle some sliced almonds on top and then add a little more glaze.
7. Bake in the preheated oven at 200 ° for approx. 20-25 minutes until the glaze is lightly brown.
8. After cooling, dust with icing sugar.

Also Like