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 .