The "frangipraline" as I like to name it, is very easy to do. Just mix finely 120 gr of praline, 20 gr of sugar, 20 gr of almond powder and 80 gr of butter and then add one whole egg. Put in the fridge. Now we need some "crème patissière", very easy to do as well. Just blend well one yolk with 50 gr of sugar, then add 25 gr of all purpose flour, stir again. Now, boil 1/4 liter of milk and then pour a bit of it over the mixture, stir well, then add the milk that left. Put over a medium heat, keep stirring until the preparation get thick (done in 1 or 2 minutes). Let cool down and take 80 gr of this preparation in order to mix it with the praline cream. Let in the fridge.
(if you want to use the traditional frangipane cream, mix 80 gr softened butter with 80 gr sugar, 80 gr ground almond, 1 whole egg and then add 80 gr crème patissière)
You'll also need 2 circles of puff pastry.
the praline cream...
While the cream is resting in the fridge, roll out the puff pastry...
And shape 2 circles out of it (with a knife)...
Fill the first circle with the praline cream (brush the edges with a mixture of yolk and water)...
Put down the second circle over the first, brush it with the mixture of yolk and water, and then draw some scores...
25 minutes in the oven (the 10 first minutes in high temperature, and then lower to a medium temperature)...
detail of the puff pastry layers...
detail of the scores...
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