pithiviers - cream of almond

preparation*
.prepare the chilled puff pastry at room temperature
.prepare 1 7-inch round plate
.preheat the oven to 175°c

ingredients*
1. puff pastry 1/2 (440g) . egg 1 . almond slices 30g .
2. unsalted butter 75g . sugar powder 75g . egg 1 . almond powder 75g . almond liquor 15g .

method*
1. divide the puff pastry into 2 portions ; roll out the dough on a lightly floured work surface into a disk , which the size should bigger than a 7 inches
round plate .
2. spoon the cream of almond into a pastry bag fitted with a 12mm plain tip . holding the bag and piping 2 layers of spirals on one of the pastry . place
the other pastry on the top carefully . using a sharp knife , cut out the pastry into a 7 inches round around the plate .
3. press the edge of pastries tightly . transfer the pie pastry to a pie pan .
4. brush the beaten egg on the pie pastry twice . sprinkle some almond slices at the edge .
5. use sharp knife , draw few strips on the top without cutting through the pastry . bake until golden brown , 35 to 40 minutes . the pithiviers can be served
warm or cold , and it can be kept in the refrigerator for 3 to 4 days .

the cream of almond*
1. in a mixing bowl , beat the butter by a paddle mixer until soft , add the sugar powder by several times , whisk until smooth and fluffy .
2. add the egg and whisk until incorporated . sprinkle the almond powder and use a rubber spatula to fold the mixture .
3. last , pour the almond liquor and mix until well blended . the cream of almond can be kept in the refrigerator up to 4 days .

napolenos - meringue italienne

preparation*
.preheat the chilled puff pastry at room temperature
.line a 34x24 cm baking pan with baking paper
.preheat the oven to 200°c

ingredients*
1. calassic puf pastry 1 (880g) . walnuts 100g . icing sugar for dusting .
2. sugar 180g . water 60cc . egg whites 90g .

method*
1. to make the pie , line a lightly floured work surface , roll out the chilled pastry into the same size of the baking pan . pierce the surface
of the pastry with the tines of a fork . bake pastry until golden brown , 15 to 20 minutes .
2. roast the walnuts in the oven about 5 minutes , 200°c . chop the walnuts into small pieces .
3. remove the cooled pastry on a work surface and cut in thirds . spread the filling on two pieces of pastry , sprinkle with some chopped walnuts .
4. top with the remaining piece . cut each pieces into apropriate size .
5. dust the tops with icing sugar . refrigerate for at least 20 minutes before serving , keep in the refrigerator for 1 to 2 days . to make the filling ,
in a small saucepan , combine the sugar and water , cook until the temperature up to 118 to 120°c .
6. while the syrup begins to bring to a boil , in a large mixing bowl , whip the egg whites in medium speed by a balloon mixer until soft peaks form .
7. pour the syrup into the egg whites by times and continue to whip , make sure the temperature of the syrup has reached to expectation temperature .
whip the egg white mixture in high speed after all of the syrup add in .
8. whip until the temperature of the bottom of the bowl equals to human's temperature , the merinague italienne can be kept in the refrigerator for 2 days .