Preheat oven to 210°C.
Mix all ingredients (almond powder, sugar, egg, soft butter and bitter almond extract).
Place a first puff pastry on a pastry sheet, put some cream on it leaving 2 cm of pastry all around that you wet lightly with a brush and some water.
Place the bean and cover with the second disk of puff pastry, sealing the edges by pressing all around.
With a knife, decorate the pastry by tracing drawings and gild with egg yolk (diluted in a little water).
Punch small holes in the top to let the air out.
Bake for 30 minutes!
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