Jésuites

Before starting this Jésuite recipe, organise the necessary ingredients for the crème pâtissière.

For the crème pâtissière: Split the vanilla pod in half...

... and place in a saucepan, together with the milk. Bring to a boil. You can also replace the vanilla pod with vanilla powder.

In a mixing bowl, tip egg yolks (or the whole egg).

Add the castor sugar and combine with a whisk.

Blanch with a whisk...

... beating vigorously with a whisk. The preparation should be pale and fluffy.

Add the crème pâtissière powder.

Combine well.

When the milk starts boiling...

... pour on top of the blanched eggs.

Combine well.

Transfer the preparation into the saucepan used to boil the milk...

... and cook over medium heat for 2 or 3 minutes, stirring constantly. Make sure that the cream does not stick to the bottom of the pan.

The crème pâtissière is ready when it has a thick consistency.

Transfer into a cold recipient.

To avoid the formation of a skin on the cream while it cools down, place cling film in direct contact with the surface of the cream.

For the almond cream: Organise all the necessary ingredients.

In a mixing bowl, place the soft butter and castor sugar.

Combine with a spatula...

... and mix until homogeneous.

Add the almond powder...

... and combine again.

Add the eggs one at a time.

Combine well.

Add the second egg...

... and combine.

Finish mixing with a whisk...

... so the consistency is perfectly homogeneous.

For the frangipane: Combine the almond cream and crème pâtissière together.

Combine well with a whisk.

Add a dash of dark rum and combine.

The frangipane cream is now ready.

Transfer in a piping bag.

Roll out the first dough ball to a strip with a width of 25 cm and a thickness of 3 mm.

Using a ruler and a knife, mark the dough to create triangle shapes with a base of about 8 cm.

Don't cut the dough at this stage.

Brush the marks with a little water.

Fill each triangle with frangipane cream, leaving a border of 1 cm around the filling.

The result should look like this.

Roll out the second dough ball to a strip with a width of 30 cm, then wrap the dough around the rolling pin.

Arrange the dough over the triangles with almond filling. Close each triangle as you go with the side of your hand.

The result should look like this.

Cut the triangle shapes with a knife.

Arrange the triangles in a staggered pattern over a Silpat baking mat, placed on top of a baking sheet.

Repeat the operation on a second baking sheet.

For the icing: Organise all the necessary ingredients.

Pour the egg white in a small bowl.

Add the icing sugar.

Combine well with a whisk.

Add a dash of lemon juice.

Combine again. The icing should be smooth, easy to work with a brush. Add more egg white if necessary.

Using a brush, apply the icing over the triangles...

... as shown in the photo.

Sprinkle the surface of the Jesuites with flaked almonds. Press on them so they stick to the surface.

The result should look like this.

Bake in a fan-assisted oven preheated at 180°C (gas 4)...

... for 30 to 40 minutes. When cooked, remove from the oven and leave to cool.

Drizzle icing sugar over the pastries and enjoy!