Pithiviers

Make the frangipane: In the bowl of a food processor fitted with the metal blade, process the almonds and sugar until the mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until the mixture is smooth and combined.

On a lightly floured work surface, roll out the pastry dough into a rectangle at least 9 1/4 × 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out 2 9-inch rounds.

In a small bowl, whisk together the remaining egg yolk and cream for the egg wash. Place 1 round on a baking sheet, and spread the almond mixture on top, leaving a 1-inch border all around; brush the border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of the remaining round; place the cut round on top of the other round, pressing lightly around the filling to seal the rounds together. Place in the refrigerator 1 hour.