This is a traditional French dessert celebrating the arrival of the Three Wise Kings.
If any of you have are almond croissant lovers, this will be a dream come true.
Speaking of dreams…
Once upon a time, I used to live in a city full of freeways, horrible traffic and perpetual nice weather (that’s Los Angeles, if that isn’t obvious). I had an adorable studio apartment in Los Feliz with tons of coffee places and restaurants within walking distance (an absolute luxury in that city).
There was a tiny cafe down the street owned by a bunch of Armenian ladies. It was literally a counter full of baked goods and four tiny tables with two chairs each. I was sipping my second coffee of the afternoon on a random Tuesday when I looked up from my laptop and never-ending graduate thesis and stared straight into the impossibly blue eyes of Ryan Gosling.
Yup, that’s right.
You know that scene in Crazy Stupid Love where Emma Stone’s character asks Gosling’s character to take his shirt off, sees his six (eight?) pack, and goes, “Fuck, seriously? It’s like you’re photoshopped!” THAT is how pretty he is. (No, he did not take his shirt of in the cafe. Much to my disappointment).
So now every time I eat something involving almonds and pastry puff, I think back to Gosling’s blue, blue eyes and smile to myself.
You’re welcome for the visual.
Prep time: 15 minutes
Cooking Time: 20-30 minutes
- 2 puff pastry crusts
- 140g of ground almonds
- 100g of granulated sugar
- 2 eggs
- 60g of softened butter
- 1 egg yolk
- 1 teaspoon of dark rum or almond extract
- Set one of the pastry puff crusts in the pan. Stab the bottom of the crust with a fork a dozen time — this will allow the bottom of the pie to cook more thoroughly.
- In a bowl, combine the almond powder, the granulated sugar, two eggs, the softened butter and the rum or almond extract.
- Pour the filling in the pan.
- Set the second pastry puff crust over the pie. Merge the sides.
- You can carve patterns on the pie with a knife.
- Brush egg york over the pie.
- Bake the pie for 20-30 minutes at 200°C/390°F.