Michel Roux served up a delicious puff pastry swirl with almond cream (galette serpentine) and rum on Michel Roux’s Provence Masterclass.

The ingredients are: rolled puff pastry, egg yolk wash and flour for dusting.

For the almond cream: 160g Butter, 160g sugar, 160g ground almonds, 3 eggs and a splash of rum.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.