Preparation
Sift 200g of buckwheat flour and the almond flour into a bowl and mix the two ingredients together.
Dissolve the yeast in the almond drink.
Beat the eggs (reserve one yolk) with a pinch of salt.
In the bowl with the flour mixture, make a hole in the center and add the yeast dissolved in the almond drink, the beaten eggs, olive oil, honey, fennel tea, cinnamon, xanthan gum and lemon zest. Mix all the ingredients together and knead until you have a homogeneous dough that comes away from the bowl (gradually add the remaining buckwheat flour). Cover the bowl with a cloth and leave the dough to rest for about an hour.
Preheat the oven to1800C.
After the resting period, place a sheet of baking paper on a baking tray and overlap the puff pastry (reserve a little of the pastry - enough to make 2 small strips) to form a slightly flattened ball. Place the hard-boiled egg in the center (press it down a little) and overlap the 2 strips of pastry you set aside to form a cross.
Bake for about 30 minutes. After 20 minutes, take it out of the oven to brush the puff pastry with the egg yolk you reserved and put it back in the oven to finish baking.
After the baking time has elapsed, check that the puff pastry is well cooked (using a toothpick). Remove from the oven and leave to cool.
