For the almond cream
2 Lb American Almond Blanched Almond Flour 
2 Lb Granulated Sugar 
2 Lb Unsalted Butter
3 3/4 Oz Custard Powder 
1 1/2 Oz Vanilla Extract 
17 Oz Eggs 
2 Lb Pastry Cream

For the pastry:

Egg Wash as needed
Puff Pastry, sheeted ?-inch thick, cut into 10-inch discs as needed


To make the Almond Cream: Blend the American Almond Blanched Almond Flour, sugar, butter, custard powder and vanilla in a mixer using a paddle. Mix until smooth. Scrape the bowl then blend in the eggs. Mix until smooth. Blend in the pastry cream mixing until smooth without aerating.

Chill for several hours until the cream is firm enough to pipe.

For the Pastry:  Egg wash the edges of a puff pastry disc.

Pipe out two layers of the Almond Cream using a plain tip leaving 1-inch wide edge plain.

Place a second disc of puff pastry on top. Press the edges of the dough to seal.

Egg wash the surface of the dough. Chill for 15 minutes.  Egg wash the dough a second time.

Score the surface of the dough in curved parallel lines using a sharp knife.

Flute the edges of the dough to seal.

Bake at 360°F if using a convection oven (or 420°F if using a revolving deck oven.) Bake for 15 minutes. Rotate the pan then continue baking until the pastry is well risen and golden, 30 additional minutes for a total of 45 to 50 minutes.

Formulation courtesy of American Almond