Puff Pastry Braid with Frangipane Almond Cream

My individual Pithivier pastries, with frangipane almond cream, are a dessert I make often. The combination of crispy, golden, buttery puff pastry, and a creamy, fragrant almond cream filling, is always delightful.
This time, I’ve decided to use the same ingredients, in a different way. The braided puff pastry cakes are the tasty result of this decision.
Both the frangipane cream, and the puff pastry braids, are quick and easy to assemble. Served as is, or with berries on the side, they are perfect as a light dessert any time. Try it and enjoy.

Notes:
* The Frangipane (sweet almond paste) can be prepared for up to a week in advance. Leftover can be either kept in the fridge or frozen for up to a month. Besides using it for this pastry, it is a great base for any fruit tarts or cakes.
* As with all puff pastry baking, it is important to keep it in the fridge until using, and to make sure the oven is hot before baking. If you don’t want to end up with limp pastries that didn’t puff up properly, don’t skip these steps.
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.
* If two cakes are more than what you need, simply use just 1 sheet of pastry, and keep half of the frangipane in the fridge, or freezer, for next time.

Makes: 12-14 (see notes)
Prep time: 20 minutes
Baking time: 30 minutes

Ingredients:
For the Frangipane:
½ stick (55 grams) butter, melted and cooled
1 1/3 cups fine almond meal
½ cup sugar
1 Tbs grated lemon zest
1 L egg
1 Tbs Amaretto liqueur (or brandy, or dark rum)
2 Tbs cornstarch
¼ cup flour
For the egg wash:
1 L egg yolk
1 Tbs powdered sugar
1 Tbs water
A few drops vanilla
For the braid:
2 sheets (18.3oz/520 grams) frozen all-butter puff pastry, thawed but cold (I used Trader Joe’s)
Pearl sugar (see notes)

1. In a medium bowl, mix all the ingredients for the Frangipane. Cover and keep in the fridge until using, and up to a week. (See notes).
2. When ready to bake, preheat the oven to 400F (205C). Line two cookie sheet pans with baking paper. Mix the egg wash ingredients in a small bowl, and set aside.
3. Place 1 sheet of puff pastry on each pan. Brush with the egg wash. With a sharp knife, make 8-9 cuts on both sides, avoiding the center, as shown in the photo.
4. Spread half the amount of the frangipane on the center, and fold the cut dough, overlapping from both sides towards the center, as shown in the photos. Repeat with the second dough sheet. Brush with the egg wash, and sprinkle the pearl sugar over.
5. Bake for about 30 minutes, until the dough puffs up and is golden brown. Serve warm or at room temperature.