I am not exactly sure if Jésuistas or Jésuites are French or Portuguese, what I can definitely tell you is these are freaking good and that is what is most important right? The origin of the name comes come from the Jésuites hat shaped like a triangle but they have no affiliation to them.
Making these sweet is not very hard but definitely time-consuming as you have multiple things to create first before you can assemble the final product. Is it worth the effort? Hell yes !!!
- Puff pastry dough ( see how-to here )
- (optional) sliced almond for garnish
- (optional) icing sugar for garnish
- 100g room temperature butter
- 100g sugar
- 200g almond flour
- 105g milk
- 35g sugar
- 10g cornstarch
- dash vanilla extract
- dash almond extract ( be careful a little goes a long way)
- 1 egg yolk
- 1 egg white
- 100g icing sugar
- dash vanilla extract
- dash lemon juice
- First, do the puff pastry dough the day before ( note that the dough is good in the fridge for up to 3 days so you can plan around this)
- To make the frangipane, simply cream the butter in a stand mixer using the leaf attachment, add the sugar and beat until it’s all mixed in. At this point do the same thing with the almond flour making sure it’s all combined. Reserve
- Let’s prepare the creme patissière, in a bowl whip the yolk, cornstarch, vanilla & almond extract and sugar, whip until you have a nice texture, reserve. In a pot heat the milk over medium heat and bring to a boil. Pour about half the milk into the yolk bowl and whisk until it’s all combined. Pour the mix back into the milk and heat until it reaches around 175F, the mix should be fairly thick at this point. Pour into a bowl and cover with plastic wrap; make sure the plastic wrap directly touches the creme else you will end up with a “skin” on the surface. Leave at room temperature to cool.
- For the icing, simply combine all ingredients until form a nice smooth mix. Reserve.
- To put it all together there are multiple ways, the following is the simplest way in my opinion.
- On a lightly floured surface, roll your puff pastry to desired thickness and cut them into triangles; ideally all of the same size. You want to roll your dough down fairly thin, about 1/8″. With a knife and a ruler, mark a triangle in the dough with the end side about 3″ long. You should end up with about 20 pieces, 10 bottom and 10 top.
- Stir together the frangipane with the creme patissière and transfer it into a piping bag. You could spread with a spatula but it may prove to be quite a challenge. Fill the triangle with the filling making sure to leave a small border intact so we can wrap it. Once the 5 pieces are done, put a top triangle piece (without the mixture) on top and press with your hands to seal it. You can also use an egg wash to seal it better. Make sure it’s well-sealed or it will leak the filling.
- Brush each top piece with a light coating of the icing mixture and sprinkle some sliced almonds on top. Repeat for each and put in the baking tray in the oven at 375F, bake for about 20-25 minutes until the top has a nice golden coloration.
- Dust some icing sugar on top as a finishing touch 😉