Utensils
- an electric mixer
- circles 9 cm in diameter
- A micro-perforated Silpat
1. Inverted puff pastry
Distemper: In the bowl of the mixer, mix all the ingredients until you get a homogeneous dough. Spread into a square shape and let rest in the fridge for 1 hour.
Beurre manié: Cut the butter into small cubes and mix it with the flour until you have a smooth ball. Roll out the dough into a rectangle, twice the size of the tempera square. Place the tempera square on half of the beurre manié, then fold the other half over it to make the first round. Perform 6 simple turns, respecting the rest time between each turn
2. Almond cream
Blanch the sugar and soft butter. Add the eggs one at a time, along with the almond powder and rum.
3. Editing
Roll out the puff pastry to obtain a 2 mm crust. Cut out discs to line circles of 9 cm in diameter, like a pie. Place 30 g of almond cream and 30 g of filling in each galette, as well as a bean if desired. Brush the edges of the dough with a little water using a brush. Spread another puff pastry disc to cover the pie. Prick the top of the patty before cooking. Bake at 170°C for 35 minutes on a micro-perforated silpat lightly sprinkled with caster sugar to caramelize everything during cooking.
Decorate the cakes to your liking, for example with a coloured sugar paste pellet reminiscent of the filling of the cake.
