45 minutes
Delicious pastries filled with a rich almond rum custard, encased in flaky puff pastry.
cups
each
cups
cups
Blanched Whole Almonds, coarsely ground
cups
Rum
tablespoons
Puff Pastry Sheet
0 oz
Large Egg Yolk, beaten with 1 teaspoon water
each
Confectioners’ Sugar, optional
to taste
1. Preheat Oven
Preheat your oven to 400°F.
2. Prepare Custard Base
In a large bowl, use an electric mixer to beat together ¾ cup of superfine sugar and the 5 large egg yolks until smooth and very pale.
3. Incorporate Flour
Incorporate ¼ cup of all-purpose flour into the egg mixture by beating it in until thoroughly mixed.
4. Heat Milk
In a heavy-bottomed saucepan, bring 2¼ cups of whole milk to a boil.
5. Combine Milk and Egg Mixture
Gradually pour the hot milk into the egg mixture, beating continuously with a wooden spoon to combine them well.
6. Thicken Custard
Transfer the mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens.
7. Add Almonds and Rum
Once thickened, stir in ¾ cup of coarsely ground blanched whole almonds and 3 tablespoons of rum until well incorporated. Set the custard aside to cool slightly.
8. Prepare Pastry
Unroll the puff pastry sheet and cut it into 8 rectangles. Place these rectangles on a lightly oiled sheet of foil set on a baking sheet.
9. Apply Egg Wash
Brush the pastry rectangles with the egg wash made from 1 beaten large egg yolk mixed with 1 teaspoon of water.
10. Bake Pastries
Bake the pastries in the preheated oven for 20 to 25 minutes, or until they are golden brown and puffed.
11. Cool and Fill Pastries
Allow the baked pastries to cool slightly. Using a serrated knife, cut each pastry in half horizontally and fill with about ⅓ cup of the almond rum custard.
12. Optional Reheating and Dusting
If desired, you can reheat the filled pastries in a low oven and dust them with confectioners’ sugar before serving.
Use the freshest eggs, high-quality butter, and pure almond extract. Choose a high-quality rum that you enjoy drinking.
Cook the custard low and slow, stirring continuously for a smooth, velvety texture that coats the back of a spoon.
Opt for a brand that uses real butter and thaw it properly in the fridge overnight. Keep the pastry cold while working with it.
Blind-bake the pastry shells using pie weights, dried beans, or rice lined with parchment paper to prevent a soggy bottom.
Infuse the milk or cream with real vanilla bean and almond extract before incorporating it into the custard. Add rum off the heat to preserve its aroma.
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