Directions
- 1Add the softened butter to a bowl.
- 2Add sugar to the bowl.
- 3Mix until combined.
- 4Add three eggs one by one and mix until incorporated.
- 5Add vanilla extract to the mixture.
- 6Grate orange zest into the mixture.
- 7Add ground almonds.
- 8Mix until combined.
- 9Transfer the filling into a piping bag.
- 10Unroll one puff pastry sheet.
- 11Cut two 23cm (9-inch) circles from the puff pastry.
- 12Pipe the filling on the pastry, leaving about 2.5cm (1-inch) of space around the edge.
- 13Insert a charm/bean/almond into the filling. Traditionally, in France, when you cut the cake, the lucky person who gets the fève (lucky charm) gets the crown and becomes the "king" or "queen" of the evening.
- 14Brush the edges with egg/water mixture.
- 15Place the second pastry on top.
- 16Seal the edges by pressing down.
- 17Trim the edges to create a decorative pattern.
- 18Brush the top with beaten egg.
- 19Refrigerate for at least 1 hour.
- 20Prepare the syrup by adding sugar and water to a saucepan.
- 21Heat over medium heat until sugar dissolves.
- 22Take the pie out of the fridge.
- 23Brush with beaten egg again.
- 24Decorate the pie as desired using the back of a knife.
- 25Bake at 180C (350F) for 35-40 minutes.
- 26Brush with syrup after baking.
- 27Allow to cool before serving.
Ingredients
- 150 g Butter, softened
- 150 g Sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 orange Orange zest
- 150 g Ground almonds
- 1 Puff pastry
- 1 Charm/bean/almond
- Egg/water
- 50 g Sugar
- 60 ml Water
Equipment
bowlmixergraterspatulapiping bagpanknifebrushsaucepanoven
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