Ingredients
- 4 tablespoons butter
- ¼ cup sugar
- 1 egg
- ½ cup finely ground blanched almonds
- ¼ teaspoon almond extract
- 1 tablespoons dark rum
- White butcher’s string
- 1 ½ pounds of puff pastry (see recipe)
- 1 egg yolk
- 2 tablespoons heavy cream
- Nutritional Information
Nutritional analysis per serving (8 servings)
610 calories; 43 grams fat; 13 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 8 grams protein; 66 milligrams cholesterol; 224 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- To make the filing, cream butter and sugar together. Add egg and beat until smooth. Add almonds, extract and rum.
- Wrap the filling in plastic wrap and chill until it is hard.
- To form the puff, roll the puff pastry on a floured board into a large square, 15 inches by 15 inches. Pastry should be less than onequarter-inch thick.
- Place chilled ball of filling in center of dough and gather up edges of pastry. Tie a piece of string securely around pastry, totally enclosing the filling. Cut off excess pastry with scissors. Place puff on a baking sheet and chill for at least two hours.
- Preheat oven to 450 degrees.
- Brush the puff with an egg glaze made of one egg yolk and two tablespoons of heavy cream.
- Bake the puff for 20 minutes at 450 degrees, then reduce the heat to 425 degrees and continue baking until the pastry is a golden brown. Remove from oven, slide the puff on a baking rack to cool. Serve slightly warm or at room temperature. Decorate, if desired, with a single perfect blossom.
Dining and Cooking