The almond cream:
1 Mix together the almond powder, powdered sugar, egg yolks, melted butter and rum.
The pastry cream:
2 Mix the egg yolks, sugar and cornstarch.
3 Heat the milk with the vanilla. Add the hot milk to the egg yolk mixture.
4 Return everything to the saucepan and cook over low heat while stirring until the mixture thickens.
5 Mix together the pastry cream and almond cream and let cool.
6 Roll out the first pastry. Pour the almond mixture in the center and most importantly don't forget the bean (unlike me!).
7 Using a brush, wet the edges of the puff pastry with the egg yolk beaten with milk. Place the other puff pastry on top and seal the edges well. Using a knife, fold the edges by making grooves.
8 Brush the top of the cake with the egg yolk + milk.
9 Let the cake rest 30 minutes in the refrigerator and brush a second time with the remaining egg yolk + milk mixture.
10 Bake at 180° for 25 minutes.
Enjoy warm.
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