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Roll out the puff pastry with a rolling pin.
Using a bowl or pastry cutter, cut discs to a diameter of 12 cm.
We need a total of 5 discs.
Line 5 greased Exoglass® tart rings Ø 9cm and arrange them on a Silpat baking mat, placed on top of a Silichef XL perforated baking sheet.
Remove the pastry excess with a utility knife.
The result should be as shown in the photo. Reserve in the fridge.
For the almond preparation:Organise all the necessary ingredients.
Pour the water in a saucepan...
... and add the castor sugar.
Combine well until melted.
Place the saucepan on the stove...
... and bring to a boil. When the preparation start boiling, cook for 1 minute and take the pan away from the heat.
Place the almond powder in a mixing bowl...
... add the boiling syrup...
... and gently combine with a whisk.
In a second recipient, place the egg yolks and flour.
Whisk well, making sure lumps do not form.
Add the almond preparation...
... and combine with a whisk.
Transfer the preparation into the saucepan used to boil the syrup. Cook for a couple of minutes until the preparation boils and thickens.
Transfer the almond preparation into a piping bag and fill the pastry cases.
Even the surface with a small metallic cranked spatula.
Bake in a fan-assisted oven preheated at 200°C (gas 6)...
... for approximately 30 minutes. The almond filling will rise during baking. Once out of the oven, it will collapse and return to the same level.
The final result should look like this. Slide a knife blade between the pastry and the tart ring...
... and gently remove the ring.
Leave to cool...
... and drizzle Codineige decorating sugar over the cakes.
Repeat the operation with all the almond flans. Set aside at room temperature. Enjoy!
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