PIE with CHOCOLATE FRANGIPANE
A pie or a galette topped with frangipane cream, a mixture of pastry cream and marzipan whose sweet taste is mitigated by dark chocolate. The chocolate frangipane can also garnish slices of brioche, serve as a cream with dry biscuits and serve as a base for 1 scoop of vanilla or almond ice cream.
*Almonds are best ground at the last minute. If you want a white marzipan, you will have to “monde” the almonds, that is to say get rid of their skin. To do this, boil water, immerse the almonds in it (without the shells!) and let the water start to simmer again, drain them and immediately pass them under cold water, drain them, dry them with a cloth before grinding them. It is preferable to hull them the day before, so they will have time to dry well.
Per person :
2 circles of puff pastry 18 cm in diameter
1 portion of pastry cream, 15 tbsp milk, 1 tbsp flour, 1 egg yolk, 1 small psp salt, ½ small tsp butter, 1 tbsp caster sugar
1 portion of marzipan, 60 g of ground almonds*, 10 g of soft but not melted butter, 20 g of icing sugar, 2 drops of bitter almond
1 tbsp bitter cocoa
1 tsp sweetened milk to brush the top of the dough
Custard. In a bowl, vigorously mix the egg with the sugar. Add flour and salt and mix again. Add half of the cold milk and mix. Heat the rest of the milk until boiling and off the heat pour it little by little into the bowl, stirring. Return to saucepan, heat and cook 8 to 10 minutes, stirring. Place the butter on top without mixing it and let cool in the pan.
Almond cream. Mix together the almond powder with the sugar. Mix together the butter with the bitter almond. Then with your fingertips without kneading assemble everything until you obtain a homogeneous dough.
Assembly. Preheat the oven Th 7 (210°). Reheat the pastry cream. Turn off the flame and crumble the marzipan over the hot cream. Mix gently until the batter melts completely. Add the cocoa and mix again. Place 1 circle of puff pastry on a baking sheet, spread the chocolate frangipane cream on top, leaving a 1 cm edge, cover with the 2nd circle. Crush the 2 edges together to weld them. Brush with the milk, put in the oven at Th 7 and cook for 20 mins. Serve the pie hot, warm or cold.
Nice kitchen to all, Régine