Nem almond pave

Ingredients:

For the Almond Pastry Layers (Nem Layers):

200 g almond flour

150 g all-purpose flour

100 g powdered sugar

150 g unsalted butter (cold, cubed)

1 egg yolk

1–2 tbsp cold water (if needed)

For the Almond Cream Filling:

200 g almond paste or marzipan

200 ml heavy cream

50 g powdered sugar

1 tsp almond extract

For the Glaze and Garnish:

100 g white chocolate (melted)

50 g chopped almonds or almond slivers

1 tbsp honey or apricot jam (for shine, optional)

Instructions:

Make the Almond Pastry Layers:

In a large bowl, combine almond flour, all-purpose flour, and powdered sugar.

Add cold butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.

Mix in the egg yolk and add cold water, a little at a time, until the dough comes together. Do not overmix.

Divide the dough into three equal portions. Roll each portion between sheets of parchment paper to about 5 mm thick.

Chill the rolled dough in the fridge for 30 minutes. Preheat the oven to 180°C (350°F).

Bake the dough on parchment-lined baking sheets for 10–12 minutes or until golden. Let cool completely.

Prepare the Almond Cream Filling:

In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Gradually add the almond paste or marzipan, breaking it into small pieces as you mix. Beat until smooth and creamy.

Stir in the almond extract for added flavor. Chill the filling until ready to assemble.

Assemble the Nem Almond Pave:

Place one pastry layer on a serving platter. Spread a generous layer of almond cream filling evenly over it.

Top with the second pastry layer and repeat with more filling. Finish with the third pastry layer on top.

Chill the assembled pave for 1–2 hours to allow it to set.

Glaze and Garnish:

Spread the melted white chocolate over the top layer of the pave.

Sprinkle chopped almonds or almond slivers on top. For extra shine, brush with a thin layer of honey or apricot jam.

Allow the glaze to set in the fridge for 30 minutes before serving.

Serving Suggestions:

Slice into neat rectangles or squares (pave shapes) using a sharp knife.

Serve with a dollop of whipped cream or a drizzle of caramel for added indulgence.

Origin of Nem almond pave:

The Nem Almond Pave draws its roots from the long-standing European and Middle Eastern love for almonds, which have been cultivated in the Mediterranean region since 3000 BCE. Almonds have historically been a key ingredient in both savory and sweet dishes, prized for their versatility and rich, nutty flavor. Over centuries, almonds became a cornerstone of European desserts, particularly in France, where they feature prominently in classics like frangipane, marzipan, and layered almond-based cakes.

The term pavé, meaning "paving stone" in French, refers to desserts or dishes shaped like rectangular or square cobblestones. This concept emerged during the 18th and 19th centuries in French patisserie, as chefs refined techniques for creating structured, layered desserts. These desserts often combined crisp pastry layers with creamy fillings, a hallmark of French culinary artistry. The Nem Almond Pave incorporates this tradition by using almond pastry layers and rich almond cream, giving a modern twist to the classic pave structure.

By the late 20th and early 21st centuries, pastry chefs began to innovate further, blending traditional techniques with contemporary flavors and presentations. The Nem Almond Pave, with its emphasis on texture and the rich flavor of almonds, reflects this fusion. It is a modern creation inspired by the elegance of French patisserie and the enduring appeal of almond-based desserts.