Ingredients for 6 ramequins;
1 stick butter, softened, salted or not depending on your taste
1 tbsp rum or 1/2 tsp almond extract
2 tsp corn starch
1 cup powdered sugar
1/2 cup almond powder
1/2 cup sliced almond
2 pears; pealed, cored and cubed or sliced
Place half of the cream in small ramequins, add the pears and then top with the rest of the cream.
For the non gluten free and more traditional version:
1 package of 2 sheets of puff pastry, store bought, thawed the night before in the fridge.
The ingredients above except the pears.
A token, can be a small porcelain subject, bean or cleaned coin.
1 egg yolk
2 tbsp milk
Place 1 of the sheets on a parchment paper lined baking sheet. Place the almond cream in the center, leaving a 1 1/2-inch rim empty all around. Place the token in the cream near a border.
Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second sheet of puff pastry over the first. With a knife, roughly cut all around to make a round cake. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. You can also make a small roll so the cream doesn’t escape when baking.
Pierce a small slit with a knife in the top layer at the center. Draw, with a knife, curved or straight lines like a sun. Be careful not to cut totally through the top layer. Brush the top with the rest of the egg wash.