1/3 cup (75 ml) blanched hazelnuts

1/3 cup (75 ml) shelled pistachios

1 cup (250 ml) ground almonds

1 cup (250 ml) icing sugar

3/4 cup (180 ml) unsalted butter, softened

3 eggs

1/3 cup (75 ml) 35% cream

400 g puff pastry

A bean

1 egg, lightly beaten

1 tablespoon (15 ml) coarse sugar (turbinado, raw cane sugar, or Demerara)

In a food processor, process the nuts, almond powder and sugar into a fine powder. Add the butter and process until the mixture is very smooth. Add the eggs, one at a time and blend until smooth. Add the cream and pulse until just incorporated. Transfer to a bowl. Cover and refrigerate for 2 hours or until firm.

Line a baking sheet with parchment paper.

On a floured work surface, roll out the dough into two 28-cm (11-inch) in diameter discs. Place on the baking sheet. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Spread the filling on a disc of dough up to 2.5-cm (1-inch) off the sides. Brush the edges of the dough with the beaten egg. Insert the bean into the filling. Cover with the second disc of dough and press firmly all around to seal the edges of the dough, otherwise the filling might spill out.

With a pizza cutter or a knife, cut around the circumference of the dough for a uniform disc. (You might want to use a bowl inverted onto the dough as a guide)

Draw several curved lines in the dough without going through, starting from the middle outward. Pierce a hole in the centre to allow steam to escape. Brush with the egg and sprinkle with sugar.

Bake for 35 to 40 minutes or until the cake is golden brown.

Cool completely.

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