Ingredients
- 1 Puff Pastry Sheet
- 80 gGround Almonds
- 2 tbspCornstarch
- 1 tbspFlour
- 240 mlMilk
- 1 Egg Yolk
- 20 gButter
- 20 mlDouble Cream
- 6 tspApricot Jam
- Oil Based Food Colouring
We all know and love a Battenburg. Almond and apricot and that iconic pink and yellow checkerboard. But what if we gave it a little twist instead?
Method
Preheat oven to 200ºC (Top and bottom heat setting, not fan assisted)
Fold over the pastry sheet and press down firmly, then using the reverse wide edge of a cutter cut out 6 disks.
Paint the checkerboard on top using oil based paints and sprinkle over shaved almond pieces. Alternatively you can skip this part and just egg wash the top and add the almonds. Then bake for 12 to 15 minutes then leave to cool.
In a saucepan combine milk, flour, and cornstarch. Then add the ground almonds followed by the egg. You can also add almond extract or vanilla here if you so wish.
Heat over a medium heat, stirring constantly till thickened, then remove to cool. For a smoother consistency blend with an immersion blender. Just before piping add a little double cream to loosen if needed.
Slice open the puff burgers, pipe in a round of almond cream, then spoon in apricot jam into the center.
Place the top on and enjoy while the puff burger is crispy.
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