Technical Stages :

• Prepare a syrup with sugar and 20 cl water.
• Boil for 10 minutes and leave to cool.
• Pour the almond powder into the cooled syrup.
• Add the beaten egg yolks and cinnamon.
• Mix half the butter (or 25 g) with the flour.
• Add it to the previous mixture and cook on low heat until the cream thickens.
• Butter 6 individual rings with the remaining butter.
• Roll out the puff pastry and line the rings.
• Poke the bottom of each ring with a fork.
• Fill the pie shells with the almond preparation and bake in hot oven (200°C) for about 30 minutes.
• When finished, leave to cool.