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Vanilla and lemon puff pastry with almonds (traditional method & Thermomix)

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Racing: ,
Difficulty: Beginner
Cooking Temp: 180 C
Servings: 8
Best Season: Suitable throughout the year
Description

This puff pastry tart is exactly the sort of cake I like to make on holiday: no need for a special tin or any fancy equipment. All you need is two sheets of puff pastry, a few easy-to-find ingredients and a few minutes’ preparation.

With its round shape, beautifully golden pastry and flaked almonds, it almost resembles a galette des Rois… but in a much lighter version! Inside, a cream made with Petits-Suisses and vanilla remains soft and melt-in-the-mouth, whilst a touch of lemon zest brightens the whole thing up without the need for any extra sugar.

It’s delicious when still slightly warm, but just as good when cold. In summer, I like to simply serve it with some fresh fruit – raspberries, strawberries, blueberries, peaches or apricots, depending on the season.

Ingredients
  • 2 pasta pure butter puff pastry, approx. 550 g in total
  • 500 g Petits-Suisses, with the wrappers removed
  • 1 egg
  • 1 bag vanilla pudding mix, approx. 35–40 g (Dr Oetker, Alsa, or similar brands available in supermarkets)
  • 100 g of sugar
  • 1 organic lemon (finely grated zest)
  • 1 yellow egg
  • 1 tbsp. of milk
  • 3 tbsp. slivered almonds
  • 45 g icing sugar
Instructions
  1. 1

    Traditional preparation

  2. 2
    Preheat the oven to 180 °C (fan). Roll out the first sheet of puff pastry onto a baking tray, leaving the baking paper in place.
  3. 3
    In a mixing bowl, mix the Petits-Suisses with the egg, sugar, custard powder and lemon zest until you have a smooth cream.
  4. 4
    Spread the cream over the puff pastry, leaving a border of about 2 cm all the way round.
  5. 5
    Lightly moisten the edge with a little water. Cover with the second sheet of puff pastry and press the edges together firmly with your fingers, then, if necessary, with the prongs of a fork.
  6. 6
    • Using a sharp knife, score the surface into portions. This will make it easier to cut after cooking.
  7. 7
    Mix the egg yolk with the milk. Gently brush the entire surface, then sprinkle with flaked almonds.
  8. 8
    Bake for about 30 minutes, until the puff pastry has risen nicely and is a lovely golden colour.
  9. 9
    Leave to cool on a wire rack, then sprinkle generously with icing sugar. Serve lukewarm or cold, perhaps with some fresh fruit.
  10. 10

    Preparation with the Thermomix

  11. 11
    Preheat the oven to 180 °C (fan). Roll out the first sheet of puff pastry onto a baking tray, leaving the baking paper in place.
  12. 12
    Finely grate the lemon zest and place it in the bowl with the sugar. Pulse for 10 seconds at speed 10. Scrape down the sides of the bowl.
  13. 13
    Add the Petits-Suisses, the egg and the custard powder. Mix for 20 seconds at speed 4. Scrape down the sides and mix for a further 5 seconds at speed 4 if necessary.
  14. 14
    Spread the cream over the first layer of pastry, leaving a border of about 2 cm all round.
  15. 15
    Lightly moisten the edge with water, place the second piece of pastry on top and press the two pieces together firmly.
  16. 16

    Using a sharp knife, score the surface into portions. This will make it easier to cut after cooking.

  17. 17
    In a small bowl, mix the egg yolk and milk. Brush the surface of the puff pastry, then sprinkle over the flaked almonds.
  18. 18
    Bake for about 30 minutes at 180 °C (fan oven), until the puff pastry is golden brown and puffed up.
  19. 19
    Leave to cool on a wire rack before dusting with icing sugar. Enjoy warm or cold, on its own or with some fresh seasonal fruit.
Read it online: https://auxdelicesdecaroline.com/en/recipe/feuillete-vanille-citron-aux-amandes-methode-traditionnelle-thermomix/