Almond Cream or Frangipane

  This almond cream is a rich addition to French desserts répertoire . It is very simple to make . The crisp puff pastry and the smoothraich almond cream below combine to create the classic elegant Phithivier dessert . When sugared fleshly fruits complements the puff pastry , you have the perfect end to a meal . Drunk with a nice Sauternes , either dessert becomes the evenong's special finale.

 -   1 lb Butter , creamy

 -   1 lb Blanched Almond Flour

 -   1 lb Confectioners Sugar

 -   10 eggs , cold

 -   3 tbsp Dark Rum

 -   1 tsp pure Vanilla extract

 1-  Place the butter in bottom of mixing bowl

 2-  Cover butter with sugar then almond flour.

 3-  Place cold eggs on top (without stirring or beating)

 4-  Using the paddle attachement, start on 1st speed preventing the sugar to fly.

 5-  Turn onto 2nd speed after 30 secondes and let beat until fluffy

 6-  Finally add the cold rum

 option ; Hazelnut flour could substitute almond flour.

 Pithivier    for one 12" 

·   Puff Pastry, one sheet ·  625 gm  Almond Cream - 300 gm Poached Pineapple ·  One beaten egg for egg wash

1.       Divide the puff pastry sheet in two.

2.       Roll each piece of puff pastry dough into a circle approximately 9” in diameter and about 1/8” thick.

3.       Using a pastry brush, paint the inside of the bottom dough around the edges.

4.       Carefully and evenly, spread the almond cream in the center of the dough, leaving a 1 ½’ border all around.

5.       Cover with the second circle and place over the filling and bottom circle.

6.       Press the edges all around to seal.

7.       With a knife, cut a decorative spiral shape pattern by drawing lines with a knife from the center to the outer edge.

8.       Repeat this procedure around the entire pastry.

9.       Using a pastry brush, paint the top dough with the remaining egg wash.

10.   Bake in a hot oven, 400 F, until pastry is crisp and brown.

 Pear Tart Bourdaloue

   This classic pear fruit tart demonstrates the use of puff pastry with rich almond cream and delicious juicy pears in season.

   Here, you have an example of how building on basic steps in pastry can come together to delight the palate.

   The ultimate pleasure is in the taste and texture of the crust, cream and fruit together.

·         Puff pastry dough, one sheet

·         12 ripe to semi-ripe pears* Bosc or Bartlett

·         1/4 cup sugar

·         2 TB. lemon juice, or zest of one lemon

·         2 TB. Poire Willliams liquor, cognac or Amaretto.

·         2/3 cup almond cream

·         1/3 stick butter

1.       Pre-heat oven to 350 F.

2.       Grease a tart pan with a removable bottom.

3.       Roll pastry dough out into tart pan with a removable bottom.

4.       Place a piece of greased aluminum foil with pie beans in it to prevent dough from rising while baking. You can also use the greased bottom of a pan which is the same size as the diameter of the tart base.

5.       Bake in pre-heated oven about 6-8 min. Remove foil or inside pan.

6.       While tart dough is baking, prepare pears. Peel, core and slice pears.

7.       Combine the sugar, lemon juice or zest and the liquor in a bowl.

8.       Toss pears with this and allow to sit for 10-15 minutes.

9.       Drain just before using.

To assemble the tart:

1.       When pastry dough has cooled, carefully spread an even layer of almond cream on the baked tart dough.

2.       Place the drained pears in neat rows on the tart dough, working from the outer rim towards the inside.

3.       Dot with small pieces of chilled butter.

4.       Bake in a 350 F. oven until lightly browned, about 20-30 minutes.

5.       Other fruits to substitute would be peaches, nectarines, prune plums.