📝 About This Recipe
Originating from the sun-drenched bakeries of Provence, the Sacristain is a sophisticated French viennoiserie characterized by its iconic spiral shape and irresistible crunch. These delicate wands of puff pastry are layered with a rich almond cream, dusted with pearl sugar, and baked until the butter caramelizes into a golden masterpiece. Perfect for an elevated afternoon tea, they offer a sublime balance of flaky texture and nutty sweetness that defines classic French baking.
🥗 Ingredients
The Pastry Base
- 500 grams All-butter Puff Pastry (high-quality store-bought or homemade, chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Almond Filling (Frangipane)
- 100 grams Almond flour (finely ground)
- 80 grams Granulated sugar
- 60 grams Unsalted butter (softened to room temperature)
- 1 large Egg (beaten)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract (for an authentic aroma)
- 1 pinch Salt (to balance sweetness)
Topping & Finish
- 50 grams Slivered almonds (lightly crushed)
- 30 grams Pearl sugar (or coarse sanding sugar)
- 1 Egg yolk (mixed with 1 tsp water for egg wash)
- 1 tablespoon Powdered sugar (for final dusting)
👨🍳 Instructions
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1
In a medium bowl, cream together the softened butter and granulated sugar until pale and fluffy. Stir in the almond flour, salt, vanilla, and almond extract.
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2
Add the beaten egg to the almond mixture and whisk until a smooth, spreadable paste forms. Set this frangipane aside at room temperature.
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3
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone mats.
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4
On a lightly floured surface, roll out your chilled puff pastry into a large rectangle, approximately 12x16 inches (30x40cm) and 1/8 inch thick.
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5
Carefully cut the pastry rectangle in half lengthwise to create two long strips (each 6x16 inches).
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6
Spread the almond filling evenly over one of the pastry strips, leaving a tiny 1/4 inch border at the edges.
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7
Place the second strip of pastry directly on top of the filling-covered strip, pressing down gently to seal the 'sandwich'.
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8
Using a sharp knife or a pizza cutter, slice the pastry sandwich crosswise into strips about 1 inch (2.5cm) wide. You should have approximately 12-14 strips.
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9
Pick up one strip and, holding both ends, twist it 3 to 4 times in opposite directions to create a spiral shape. Place it on the prepared baking sheet.
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10
Repeat with the remaining strips, spacing them at least 2 inches apart as they will expand during baking.
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11
Lightly brush the top of each twisted pastry with the egg wash. Generously sprinkle with the slivered almonds and pearl sugar.
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12
Bake for 15-18 minutes, or until the pastries are puffed, deeply golden brown, and the almond filling is set.
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13
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust lightly with powdered sugar once cooled.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft while twisting, pop the tray in the freezer for 10 minutes before baking. Use a 'dry' almond meal for the filling to prevent the pastry from becoming soggy. For extra crunch, toast the slivered almonds slightly before applying them to the pastry. Don't be afraid of a dark golden color; the caramelization of the butter and sugar is where the flavor lives. If you don't have pearl sugar, crushed sugar cubes work as an excellent rustic substitute.
🍽️ Serving Suggestions
Serve warm alongside a bowl of rich Café au Lait for a traditional French breakfast. Pair with a glass of chilled Muscat de Beaumes-de-Venise for a sophisticated dessert. Accompany with a side of apricot preserves or raspberry coulis for dipping. Display vertically in a tall glass or jar for a stunning visual presentation on a brunch buffet.