French King Cake with Frangipane Cream
Persons
6
Preparation time
Difficulty
Cost
Recipe created by :
Gauthier Wilbaut, Baker Expert Belgium
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
Frangipane cream (about 500 g)
- 100 g butter at room temperature
- 100 g icing sugar
- 100 g ground almonds
- 1 tsp cornflour
- 2 whole eggs
- 1 drop bitter almond extract
- 125 g pastry cream
Other ingredients
- 2 Bridor puff pastry rounds (ref. 34171)
- 1 egg yolk for glazing
- 1 charm (optional)
Preparation steps
Prepare the frangipane cream
- Cut the butter into small pieces and soften it in a bowl with a spatula, without allowing it to foam.
- Add one after the other, the icing sugar, ground almonds, cornflour and the drop of bitter almond extract. Whisk at slow speed until all the ingredients are combined.
- Incorporate the ready-prepared pastry cream and mix well to form a smooth and creamy texture.
Assemble the cake
- Once the puff pastry sheets have thawed, cut out two circles of the desired size.
- Place one circle on a baking tray lined with parchment paper.
- Spread the frangipane cream in the centre leaving a 2 cm border all around.
- Brush the edge with the egg yolk then place the second pastry circle on top. Press down gently to seal the edges.
- Leave the cake to rest in the refrigerator for 30 minutes.
Finish and baking
- Brush the top of the cake with the remaining egg yolk.
- Using a knife, gently draw a decorative pattern on the surface.
- For an original look like in the photo, you can use a special silicone 'galette' mat with a draped pattern.
- Bake at 180°C for around 40 minutes, until golden brown all over.