| 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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