Puff pastry stuffed with rich almond frangipane cream.
Prep time
30 min
Cook time
35 min
Calories
420 kcal
Cream butter and sugar, whisk in almond flour, 2 eggs and rum.
Pipe cream in center of 1st disk, place porcelain fève. Seal edges with 2nd disk.
Crimp edges, score top pattern. Bake at 190°C for 35 min until deep golden.
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