Nutrition Facts
4 servings
4
Recipe for Comtoise Cake
No Reviews
A recipe for a typical choux pastry cake. This variant of the king cake originates from a region in France and is a true delight.
Ingredients
4 Egg
140 Flour
40 Sugar
25 Milk
70 Butter
Directions
1
Preheat the oven to 180°C.
2
Preparing the dough In a saucepan, bring the milk to a boil with the sugar and butter. Off the heat, add the flour all at once and stir vigorously until a ball of dough forms and separates from the sides of the saucepan.
3
Then incorporate the eggs one by one along with the white of the fourth egg. Feel free to use an electric mixer to achieve a homogeneous mixture. Finish by pouring in the orange flower water.
4
Pour the batter into a previously greased mold and score the surface with the tip of a knife.
5
Bake for 5 minutes, then brush the top of the pastry with the remaining egg yolk. Bake again for 20 to 25 minutes and let cool.
Ingredients
Ingredients
4 Egg
140 Flour
40 Sugar
25 Milk
70 Butter
Directions
Directions
1
Preheat the oven to 180°C.
2
Preparing the dough In a saucepan, bring the milk to a boil with the sugar and butter. Off the heat, add the flour all at once and stir vigorously until a ball of dough forms and separates from the sides of the saucepan.
3
Then incorporate the eggs one by one along with the white of the fourth egg. Feel free to use an electric mixer to achieve a homogeneous mixture. Finish by pouring in the orange flower water.
4
Pour the batter into a previously greased mold and score the surface with the tip of a knife.
5
Bake for 5 minutes, then brush the top of the pastry with the remaining egg yolk. Bake again for 20 to 25 minutes and let cool.
Notes
-
Anne
Very good recipe, we make it as a king cake. There are several variations of this cake, this one is one of them, and it is excellent! A bottom crust is not necessary, in my region, we make it exactly like this. Do not confuse it with the cake that has a different recipe, which has nothing to do with this. -
Loufa
This is a choux pastry, this is not the complete recipe! The true regional cake is made from a mixture of choux pastry and pastry cream with orange blossom on a very thin sheet of brioche dough. I don't use brioche dough, but I lightly flour my baking sheet, and the result is quite successful. -
soaze
easy and quick recipe The cake, quite flat, is pleasant and light. -
mika
As a Comtoise, I made a base of brioche dough. -
Lablonde
Great recipe for a savory galette. So delicious!!
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN