| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 9 | oz | Puff pastry |
| 1 1/2 | pt | Milk |
| 1 | ts | Sugar |
| 1 | ts | Vanilla |
| 1 | c | Sugar |
| 4 | Eggs; beaten | |
| 1 | pn | Salt |
| 3/4 | c | Crushed almonds |
| 1 | tb | Old rum |
| 4 | tb | Softened butter |
INSTRUCTIONS
Prepare frangipane cream by boiling milk with sugar and vanilla. Combine flour, sugar, eggs, and salt in a thick-bottomed saucepan and mix together thoroughly. Gradually add the hot milk mixture and cook slowly for about 3 minutes, stirring all the time, until cream thickens. Pour the cream into a bowl and stir in 3/4 cup crushed almonds, rum, and butter. Mix well. Roll out puff pastry and cut into a 9 or 10 inch round. Cut two. Mound up pastry cream in the center of bottom pastry, leaving a 3/4 pastry ring around the edge. Place a small bean or plastic baby somewhere in the crust to symbolize the infant Jesus. Place second round over cream filling and seal around outside edges. Trace a pattern on the top of the dough with the point of a knife and brush it with egg. Bake in a 475 degree oven until the top is golden brown. Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm <lhamm@premier.net> on Jan 10, 1998
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