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1
Combine flour and salt; cut in cold butter with fingertips until mixture resembles coarse breadcrumbs, 3 minutes.
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2
Whisk egg yolk with ice water; add to flour mixture, toss gently until dough just comes together.
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3
Form dough into a disc, wrap in plastic, chill 30 minutes.
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4
Roll dough between parchment to 3mm thickness; cut into 20cm circle and transfer to parchment-lined baking sheet.
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5
Spread almond cream evenly over dough, leaving 2cm border; hide fève inside filling.
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6
Fold pastry edge up and over filling, pleating gently 8 times; brush entire surface with egg wash, sprinkle pearl sugar.
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7
Bake at 200°C for 35–40 minutes until deep golden brown.
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8
Cool 10 minutes before serving.
