For the recipe, you need:
- two pancakes, pure butter and flaky
- an egg
- almond cream (butter, sugar, almond powder, vanilla and eggs, gently beaten with a mixer)
- a jar of Vincent's Orange-Absinthe Jam
Recipe steps:
1. Beat an egg, which you will use to stick the two sides of the cake together and to brown it later.
2. Fill your bag with the almond cream
3. Using a brush, spread the egg around the edge of the puff pastry.
4. Using the piping bag, garnish with almond cream in a spiral.
5. Add a layer of Confiture de Vincent on the almond cream
6. Add “lots and lots” of beans and cover with the second layer of puff pastry.
7. Cut the pancake (small, regular, oblique cuts using the back of a knife tip on the edges)
8. Let it rest in the fridge
9. Score the cake with a knife and also make small holes for cooking
10. Bake for 30 to 40 minutes at 180°C, and it’s ready!
Treat yourself to this recipe, or for those who want a change, try the Fève du Samedi Soir , our recipe co-created with Benoît Castel for Epiphany, a sumptuous almond cream.
