One small domed French puff-pastry pie with an almond cream filling and a golden scored lid.
2 tspButter
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1 yolkEgg Yolk
60 gPuff Pastry
0.5 tspWater
15 gAlmond Flour
12 gSugar
0.5 mlVanilla Extract
Cream all the softened butter and sugar in a small bowl. Stir in 12 g egg yolk, all the almond flour and vanilla to form a thick almond cream. Keep the remaining 6 g yolk covered for the glaze.
Roll all the cold pastry between sheets of baking parchment to about 3 mm thick. Cut an 11 cm bottom circle and a 13 cm top circle, pressing any scraps into the circles so none are discarded. Place the smaller circle on a lined tray and mound all the almond cream in the middle, leaving a 1.5 cm clear border.
Mix the reserved yolk with all the water. Brush a little onto the border, drape the larger circle over the filling, press out trapped air and seal firmly. Crimp the edge, make a small steam hole and brush the top with all the remaining glaze without wetting the cut edge. Chill for 20 minutes. Heat the oven to 200 °C.
Lightly score curved lines from the steam hole toward the edge without cutting through the pastry. Bake at 200 °C for 25-30 minutes until deeply golden, puffed and crisp underneath, with the filling set and reaching 71 °C. Cool for 10 minutes and serve the entire small pie as one dessert portion.