Parisian Puff Pastry Almond Cake

A two-minute stroll in Paris and an delicious inspired pastry.


1 stick butter, room temperature

1/2 cup sugar

3 egg yolks

1 cup finely ground almonds

1 tablespoon Cognac

1/4 teaspoon almond extract

1 pound frozen puff pastry sheets, thawed

2/3 cup semi-sweet chocolate chips

1 egg

2 tablespoons milk

Raspberries for garnish



Preheat oven to 425 degrees F.  Make filling:  In a medium bowl, beat together butter and sugar with an electric mixer until light and creamy.  Mix in yolks, one at a time.  Add almonds, Cognac and extract and blend well.  

Prepare pastry:  Sprinkle some flour on the counter, place pastry on top, dust top with flour and roll out to a rectangle that will fit a baking sheet.  Roll it up on rolling pin and transfer to an ungreased baking sheet.  Spread almond filling evenly over the top, leaving a little edge.  Sprinkle with chocolate chips.  Roll out second sheet of pastry as before and place on top.  Crimp edges with a fork.  In a small bowl, beat together egg and milk and brush on entire surface of cake. Cut several diagional slits in top with a small, sharp knife.  Bake 25 - 30 minutes or until golden brown.  Allow to cool slightly before removing to a pretty plate.  Decorate with raspberries.  Serves 10.