Pastry cream:
Boil the milk in a saucepan.
In a bowl, whisk the egg yolk with the sugar, then add the cornstarch.
Pour the hot milk over the mixture, then put everything back on the heat.
Thicken the cream for 3 to 4 minutes, stirring constantly.
Film on contact and reserve.
Almond cream:
Mix the softened butter with the sugar.
Add the egg, almond extract, then the almond powder.
Frangipane cream:
Add the pastry cream to the almond cream.
Place the frangipane cream in a bowl, cover and refrigerate for at least 30 minutes.
Assembly and cooking:
Preheat the oven to 180°C (350°F).
On a work surface, roll out the first puff pastry on a baking sheet lined with parchment paper.
Spread the frangipane cream on the dough, leaving a 2 cm border and push the bean into it.
Moisten the edges of the dough with water, then cover with the second puff pastry. Press the edges to seal.
Crimp the edges with a knife, then brush the surface of the cake with the beaten egg yolk.
Bake for 1 hour in the bottom of the oven.
Mix the water and icing sugar. After 1 hour of cooking, brush the cake with this mixture and continue cooking for 5 minutes, or until it is golden brown.
When removed from the oven, brush again with the water/icing sugar mixture.
Let cool before serving.
Tip: The final glaze with the water/icing sugar mixture will give the cake a shiny and appetizing appearance.
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