Almond flakes
Instructions
Dissolve the yeast in a bowl with 4 tablespoons of cold milk, then add the rest of the milk.
500 g sifted flour into a bowl, add yeast dissolved in milk, 50 g of butter, sugar, salt and egg yolks and mix everything together until you have a smooth paste and rather firm.
Cover it and let it rest in the refrigerator overnight.
Work the rest of the butter with the remaining flour and roll out the dough on floured pastry Board, in order to obtain a rectangle measuring 20 x 30 cm.
Roll out the dough into a rectangle measuring 32 x 42 cm, resting on one half the butter and flour and cover with the other half of the rectangle of dough.
Press edges well then run three laps, as the workmanship of the puff pastry.
Prepare the filling: in a bowl, mix the almond paste with the zest of two oranges, cinnamon, almonds, rum and egg whites.
Roll out the pastry into a rectangle puff (110 x 26 cm) and then another two-thirds with the filling, leaving free along one side a wide band 12 cm long and the other 1 cm wide strips.
Brush the egg yolk on this Board.
Fold the Strip large (12 cm) on the stuffed pasta and then close the other Strip.
Cut the folded dough into pieces 4 cm wide; with the carved wheel pasta in the center of each piece and past a strip of dough in this slot, forming a kind of node.
Align the tassels on the oven tray greased with butter, well-spaced from each other, let them rest for a quarter of an hour, then brush with egg yolk.
Bake the cakes in preheated oven (220° c) for 15-18 minutes.
When I'm ready cover with apricot glaze, then roll out on this a veil of dark rum-flavoured frosting.
Ingredients and dosing for 8 persons
- Apricot glaze
- Dark rum glaze
- 1 beaten egg yolk
- Butter for baking plate
- For the dough:
- 35 g of brewer's yeast
- 25 cl of milk
- 540 g of flour
- 270 g of butter
- 50 g of sugar
- 1/2 teaspoon of salt
- 2 egg yolks
- For the filling:
- 150 g of almond paste
- 90 g of almonds
- 1/2 teaspoon of cinnamon
- 2 oranges (grated)
- Cl = 2 = Rum
- 2 egg whites