Frangipane King Cake

Ingredients

Preparation

1. 1

   Prepare the pastry cream

   Heat the milk with the vanilla. Whisk the egg yolk with the sugar and cornstarch, then gradually pour in the hot milk while mixing.

2. 2

   Cook the pastry cream

   Return the mixture to the saucepan and cook over medium heat while stirring continuously until thickened. Transfer to a container, cover with plastic wrap directly on the surface, and let cool completely.

3. 3

   Prepare the almond cream

   Work the softened butter with the sugar until creamy. Add the almond powder, then incorporate the eggs one at a time and the rum.

4. 4

   Make the frangipane

   Incorporate 100 g of cooled pastry cream into the almond cream. Mix until smooth and homogeneous.

5. 5

   Fill the king cake

   Place the first puff pastry disc on a baking sheet lined with parchment paper. Spread the frangipane in the center, leaving a free border of 2 to 3 cm. Add the fève near the edge.

6. 6

   Close the cake

   Lightly moisten the border with water, then cover with the second pastry disc. Press the edges together to seal them without crushing the puff pastry.

7. 7

   Decorate

   Mix the egg yolk and milk, then brush the surface without touching the edges. Draw patterns with the tip of a knife and make a small hole in the center.

8. 8

   Refrigerate

   Place the king cake in the refrigerator for 30 minutes. Preheat the oven to 200 °C using conventional heat.

9. 9

   Bake

   Bake for 10 minutes at 200 °C, then lower the temperature to 180 °C and continue baking for 25 to 30 minutes, until the cake is well puffed and golden.

10. 10

    Let it cool slightly

    Remove the king cake from the oven and let it rest for 15 minutes before serving warm.

Tips & tricks

• Work with very cold puff pastry to achieve even layers.
• Leave a free border of 2 to 3 cm so the two pastry discs can be properly sealed.
• Place the fève away from the center to reduce the risk of cutting it when serving.
• Refrigerate the assembled cake for 30 minutes before baking to limit deformation.
• Do not let the egg wash run onto the edges, as this would prevent the puff pastry from rising properly.

Variations

• Replace part of the almond powder with hazelnut powder.
• Add chocolate chips to the frangipane.
• Flavor the almond cream with amber rum, orange blossom water, or orange zest.
• Add a thin layer of pear compote under the frangipane.

Storage

Store the cooled king cake at room temperature for 24 hours under a cake dome, or in the refrigerator for up to 3 days. Reheat in the oven at 160 °C for 8 to 10 minutes before serving. It can be frozen raw or baked for 1 month.

Nutrition facts(per serving)

What to serve with this recipe?

• Dry cider
• Black tea
• Coffee
• Hot chocolate
• Applesauce

Frequently asked questions