Ingredients
- 200g of flour
- 150g of butter
- 10cl of milk
- 1 egg
- 1 egg yolk
- 5 tablespoons of caster sugar
- 6 tablespoons of powdered almonds
- Fine salt
- 1 fava bean
Preparation
- Mix the flour with 1 pinch of salt sugar and 1 pinch of salt.
- Pour the milk in bit by bit, then stir until you’ve got a smooth and even batter. Place this in the fridge for 1 hour.
- Weigh the batter and then cream butter in the amount of half of this weight.
- Powder a kitchen board then roll the dough out into a diamond shape, which should be slightly thicker in the centre, which is where you should spread the butter. Fold the four tips up and over onto the butter.
- Now roll the dough out into a rectangle which is three times longer than it is wide, then fold it over onto itself three times (hence the original length).
- Turn the cube of dough over onto its right side.
- Repeat five times to cover all the sides, making sure your the kitchen board remains probably powdered with enough flour.
- After the second and fourth turns let the dough stand for 20 minutes.
- Now preheat the oven to 260 °C (gas mark 10).
- Roll out the dough and cut it into 2 identical circles. Place one on top of the other on a wetted baking tray. Baste the surface with the egg yolk. Cook on the middle oven rack for 20-25 minutes.
- Next cook the whole egg with the icing sugar over low heat, stirring constantly.
- Remove from heat and add the powdered almonds to the mix. Stir well.
- Garnish the cake with the cream you’ve just made and the fava bean.
- Serve at room temperature.
