Tourment d'Amour (Agony of Love)

Name: Tourment d'Amour (Agony of Love)
Yield: 8 people
Ingredients: 2 cups flour; ⅓ cup almond meal; ½ cup icing sugar; 8 tablespoons butter; 1 egg yolk; 2 tablespoons cold water; 1 pinch salt; 1 coconut; ½ cup brown sugar; ½ cup sugar; ½ teaspoon ground cinnamon; 1 vanilla pod; 1 lime; ¼ teaspoon almond extract; ¼ teaspoon grated nutmeg; 2 cups water; 2 cups whole milk; ½ cup sugar; 1 vanilla pod; 5 egg yolks; ½ cup cornstarch; 2 tablespoons rum; 4 eggs; 1 cup flour; ⅔ cup sugar; Stand mixer

User Reviews

5.0

3 reviews

Excellent

Servings
8 people
Course
Dessert
Cuisine
Caribbean

Tourment d'Amour (Agony of Love)

Jennifer Becker

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Tourment d'Amour (Agony of Love) is a delicious traditional dry round cake filled with coconuts from Guadeloupe which is also known in St Kitts.

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Ingredients

Servings

For the dough

2 cups flour
⅓ cup almond meal
½ cup icing sugar
8 tablespoons butter , softened and diced
1 egg yolk
2 tablespoons cold water
1 pinch salt

For the coconut jam

1 coconut
½ cup brown sugar
½ cup sugar
½ teaspoon ground cinnamon
1 vanilla pod
1 lime (zest + juice)
¼ teaspoon almond extract
¼ teaspoon grated nutmeg
2 cups water

For the pastry cream

2 cups whole milk
½ cup sugar
1 vanilla pod
5 egg yolks
½ cup cornstarch (or flour)
2 tablespoons rum (optional)

For the top dough (to cover)

4 eggs
1 cup flour
⅔ cup sugar

Equipment

Stand mixer

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Instructions

Dough

Mix the flour and butter with the wire whip of the stand-in mixer.
When the butter is completely absorbed by the flour and you reached a sandy consistency, add the icing sugar.
Attach the flat beater accessory.
Add the egg yolk and cold water, and finally the salt.
Mix until it forms a compact and smooth dough.
Place the dough on a work surface and knead quickly with the palm of the hand.
Be careful not to overwork the dough so it does not become brittle.
Form a ball and let it rest in the refrigerator for two hours (or overnight if possible).

Coconut Jam

Split the coconut.
Using a vegetable peeler, remove the thin brown skin and finely grate.
Heat the water.
Split the vanilla pod lengthwise, scrape with a knife to remove the seeds. Add the seeds and pod to the water. Infuse for 15 minutes.
Place all the ingredients in a heavy saucepan and cook for 1 hour, stirring regularly: 15 minutes at medium to high heat and the remaining 45 minutes at low heat.
Remove the vanilla pod in the end.

Pastry Cream

For a homogeneous end result of the pastry cream, the recipe was carried out with an electric hand mixer for all stages.
Split the vanilla bean lengthwise, scrape with a knife to remove the seeds. Add the seeds and pod to the milk.
In a large non-stick saucepan, heat the milk and vanilla over low heat.
In a large bowl or the bowl of a mixer, beat the egg yolks and sugar until they become white, add cornstarch (or flour).
Beat well to avoid lumps.
Add the rum.
Add half of the hot milk.
Whisk and pour into the pan of milk that should still be on low heat.
Beat until thick (about 4 minutes).
Remove cream from heat and let cool while stirring occasionally to prevent it from drying out on top.
Remove the vanilla pod.