French king cake made with
– homemade puff pastry,
– frangipane cream,
Material used
– Baking tray
– Parchment paper
– 1 bean
Ingredients
Puff pastry
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g butter for turning
Pastry cream
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
Almond cream
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum
Frangipane cream
✔almond cream
✔pastry cream
✔30g chopped almonds
The recipe
For 4 to 6 people
Puff pastry (the day before)
✔300g flour
✔5g salt
✔150g tempered water
✔100g melted butter
✔150g butter for turning
Pour the flour, salt, water and melted butter into the bowl of a food processor and mix the ingredients. Make a ball and slash with a knife to form a cross.
Cover with plastic wrap and chill for at least 30 minutes. During this time, place your tourage butter (if not classic butter) in greaseproof paper, folding the sheet to obtain a square of about 15 to 16 cm. Flatten with a rolling pin to get an even thickness.
Roll out the dough on a floured work surface in the shape of a cross. Put the butter in the middle.
Enclose the tourage butter by folding the 4 sides into the centre. Then roll out the dough lengthwise. If necessary, cut off the ends to make a nice rectangle.
Rotate the dough a quarter turn and fold the dough in three, right side towards the middle and then the left side. Fold the dough lengthwise again and fold in three, first the right side and then the left side. Two rounds have now been completed. Wrap your dough in plastic wrap and chill for at least 1 hour.
Make 2 more rounds in the same way. Wrap your dough in plastic wrap and chill overnight. You can then use it as is or make two more rounds to get a thinner pastry.
Pastry cream (the day before)
✔100ml milk
✔1 egg
✔15g sugar
✔10g cornflour
✔Vanilla powder
Heat the milk in a saucepan. In a bowl, mix the egg, sugar and cornflour. Pour the hot milk over the mixture and return it to the pan until it thickens. Strain and set aside in a cool place.
Almond cream (the day before)
✔85g almond powder
✔65g icing sugar
✔65g softened butter
✔1 egg
✔10g rum
Mix all the ingredients together.
Frangipane cream
✔30g chopped almonds (Optional)
Mix the almond cream and the custard. I added chopped almonds to give it a little crunch. Place the cream in a circle on baking paper. Place a bean on top and freeze overnight.
The next day, roll out your puff pastry into a large rectangle and cut two circles (one slightly larger than the other) in the puff pastry (use a cutter or scalpel to cut the pastry so as not to crush the leaves). Brush some water on one of the circles. Place the frozen frangipane cream in the middle and cover with the second circle of puff pastry. Press all around to divide the pastry well. Turn the whole thing out onto a baking tray.
Brush with egg yolk/cream and chill for 10 minutes. Brush again with egg yolk and decorate the cake with the back of a knife. Place the cake in the fridge for 30 minutes before baking.
Prick the pastry (small holes with a wooden pick) at the level of your decoration so that the air escapes during baking. Bake at 180°C for 20 minutes, then lower the temperature to 160°C for 40 minutes. You can brush your cake with a mixture of water and sugar (brought to the boil in a small saucepan) to give it more shine.
