Ingredients
- 250gml of milk
- 1Vanilla Tahitensis pod
- 2egg yolks
- 25gsugar
- 20gof flour
- 100gbutter (ointment)
- 100galmond powder
- 100gicing sugar
- 2eggs
Preparation tips
Pastry cream
Heat the milk with the Tahitensis vanilla pod. Turn off the heat before boiling. Leave to infuse for at least 30 minutes.
Blanch the eggs with the sugar, add the flour. Pour the lukewarm milk over this mixture and return everything to the heat. Whisk continuously until boiling. The pastry cream will take shape. Put aside.
Almond-Tonka Cream
Beat the butter until smooth, add the almond powder, icing sugar and two Tonka bean cartons. Mix everything well. Add the eggs and mix again.
Then mix the two creams together (pastry cream and almond-tonka)
Assembly:
Make two 30cm circles with the puff pastry. (if you buy prepared dough, take two doughs). On the first circle, spread the frangipane (combination of the two creams). Cover with the second circle. Don't forget to incorporate the bean, those of kings this time!
Press on the edge to firmly join the two discs. Brush the top with egg yolk. Draw a grid or other shape using a knife, taking the blunt edge.
Make a few small holes on the top of the pancake and bake in the oven for 30 minutes at 180°C