(*) Ingredients for 8 to 10 pieces.
Roll out the puff pastry to a thickness of two millimeters.
Cut out circles of dough about ten centimeters in diameter. Line a baking tray or glass baking dish of six to eight centimeters in diameter.
Lightly prick the bottom and sides and refrigerate for about thirty minutes (1*).
Mix the sugar with the scraped out vanilla pod. Using a wooden spoon (2*), gradually stir the yolks into the vanilla sugar.
Allow the butter to melt, froth and then, at length, when it turns dark yellow (3*) and smells of toasted hazelnuts, remove from the plate and cool.
Stir ‘hazelnut butter’ into the egg mixture in a thin thread.
Perfume this with the grated orange and orange flower water (4*).
Preheat the oven to 220 degrees.
Pour the egg mixture into the prepared pastry cases to two-thirds height.
Sprinkle with a pinch of semolina sugar (5*) and bake in the hot oven for about fifteen minutes.
When warm or cooled, sprinkle with a little powdered sugar and serve with fruit, Krem Chantilly or fruit compote.
Tricks:
(1*) The puff pastry should rest in the cold for at least thirty minutes after being rolled out and placed in the mold. It will lose its tension and will not change its shape during baking.
(2*) Mix the ‘vanilla sugar’ and the yolks with a wooden spoon. This will
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