Handbook

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Ingredients
250g almond meal
150g pure icing sugar
50g slithered almonds
150g butter (softened)
3 eggs
2 sheets puff pastry
Preparation
1 Select Hot Air on the Combi-Steam or Combair. Set
the temperature to 200°C. Allow to pre-heat. Place
the slithered almonds onto a black enamel oven tray.
Add the tray to the oven. Set the duration to 4 minutes.
Remove from the oven and place nuts into a dish to cool.
2 Cream the butter and icing sugar until the mixture is pale
and fluffy. Add the eggs one at a time, beating well
between each addition. Continue to mix until smooth.
3 Use a spatula to fold through the almond meal. Place the
mixture into a piping bag.
4 Trace around a large round plate to cut a circle from
one sheet of puff pastry, using as much of the pastry as
possible. Line a black enamel tray with baking paper
and lay the pastry round on top. Pipe the mixture,
working in a tight spiral shape, starting from the centre
and working outwards and around. Leave a 3cm edge
around the pastry.
5 Sprinkle the slithered almonds over the mixture and brush
the exposed pastry edge with a little water.
6 Cut a second circle the same size, from the second
pastry sheet. Prick all over with a fork and place it gently,
on top of the filling. Press the edges of the pastry base
and pastry top gently over so they cover the edges.
7 Place the tart into your cool Combi-Steam on Level
2. Select Professional Baking. Set the temperature to
210°C. Cook for 35 minutes or until pastry is golden
brown. Remove from the oven and cool for 15 minutes
before serving warm or at room temperature.
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