- Puff pastry (approximately 2 x 250g)
- Almond paste (frangipane)
- Soft butter (en pommade) 125 gr
- Powder sugar 75 gr
- Almond powder 175 gr
- Corn starch 20 gr
- Eggs 3
- Rum 1 cl
Mix butter pommade with sugar, add 2 eggs one by one, incorporate almond powder, corn starch and rum.
Roll the 2 puff pastry doughs and cut 2 circles of same diameter. Let rest ½ an hour.
Place the 1st circle on a sheet pan. Spread almond cream in the large center and place the trinket (fève).