Basque Pastry Cream Pie With Almonds

Gather the ingredients. Preheat oven to 365 F. Measure and pour milk into a medium saucepan. Wash outside of lemon and orange and dry. Cut peel from lemon and orange. (Try to take only the colored part of the peel.) Place peels and cinnamon stick into milk. Add butter. Bring milk to a boil and immediately remove from heat. Set aside to cool. Separate whites from the yolks. Reserve yolks. Place egg whites in a large bowl. Add granulated sugar and mix well. Add the rice flour and mix very well, ensuring that there are no lumps. Remove lemon and orange peel and cinnamon stick from milk and discard. Pour milk into the bowl of egg whites and sugar, and stir. Pour it all back into the saucepan and return it to the stove. While continuously stirring, bring to a boil. As soon as the milk boils, turn the heat down to a lower simmer. Stir with a wooden spoon until the mixture thickens. Remove from heat and allow to cool. Beat the two egg yolks with a tablespoon of water. Place one of the puff pastry sheets on a cookie sheet. Brush all edges with beaten egg yolks. Spread out thickened pastry cream on puff pastry. Carefully cover with the second sheet. Using a fork, seal all the edges. Brush the entire top pastry sheet with the beaten egg yolk. Chop almonds and hazelnuts very coarsely using a knife or food processor (big chunks are fine). Spread them evenly over the top of the pantxineta. Using a sifter spread powdered sugar generously over the top. Bake in the center rack of the oven for approximately 25 minutes. Serve and enjoy!