Jesuits, puff pastry with frangipane

Jesuits, puff pastry with frangipane

The Jesuits are one of those classics of French bakery that we have somewhat forgotten. There were some at the village baker when I was a child. But, I’m not even sure I’ve tasted them one day. Today, I sometimes take it when I have the chance to see it, just for the pleasure of rediscovering the taste of the cake at another time of the year than during the month of January.

The Jesuit consists of puff pastry. I used my homemade dough, the one left over after making this galette. And the filling is a classic frangipane, made with pastry cream and almond cream. The particularity of the Jesuit is to be covered with a layer of royal icing and slivered almonds. After baking, we have a very crispy and nicely golden cake. I find that these cakes are very aesthetic and greedy. And when tasted, it is of course delicious.

In any case, if like me, you want to rediscover the taste of the cake after the month of January, you know what you have to do.

Jesuits:

Inverse puff pastry:

Recipe here

With these proportions, I made a galette des rois and 8 Jesuits.

Cut 16 triangles about 13 cm high.
Book cool.

Frangipane:

125ml whole milk
1 egg yolk
30g golden sugar
10g cornstarch

50g soft butter
50g sugar
50 gd
‘powdered almonds
1
egg
Bitter Almond

The day before or a few hours earlier, prepare the pastry cream.
Heat the milk.

Whisk the egg yolk, sugar and cornflour.
Reheat the milk and pour it over the mixture while whisking.
Put everything back in the saucepan and thicken over low heat while stirring.
Pour the cream into a bowl and film in contact. Let cool.

Whisk butter and sugar.
When the mixture is homogeneous, add the ground almonds then the egg.
Add the pastry cream. To mix together.
Add bitter almond extract to your taste.

Take the puff pastry triangles out of the fridge and garnish 8 of them with frangipane, leaving a space all around.
Put a little water on the edge, then cover with a triangle of dough. Press with fingertip to solder.

Refrigerate.

Royal icing:

100g icing sugar
lemon juice
1 egg white

Flaked almonds

Add the lemon juice and about half the egg white. To mix together.
Add a little more egg white, until you have a fairly liquid texture, but not too much. It certainly won’t take all the egg white.

Preheat the oven to 180°C.

Cover the Jesuits with a thin layer of icing, avoiding any on the edges.
Sprinkle with almonds.

Bake for about 30 minutes.

Jesuits, puff pastry with frangipane
To finish: you can also choose beautiful puff pastry from the store, already spread. In this case, cut the rounds of pasta into 8.

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