Nutrition Facts
6 servings
6
King cake with frangipane and chocolate: the easy recipe
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The kings' cake with frangipane and chocolate is a delicious variation of the classic recipe. It combines the crispiness of puff pastry with the softness of frangipane, complemented by the indulgent flavors of chocolate. Easy to prepare, this treat will delight both children and adults during Epiphany or for a festive snack.
Ingredients
30 Almond powder
30 Butter
30 Sugar
3 Egg (1 for the glaze)
50 Vanilla pastry cream
50 Cocoa powder
Directions
1
Preparation of chocolate frangipane: In a mixing bowl, place the softened butter and sugar, then mix until the filling turns light in color.
2
Then add the almond powder, the eggs (whole) and mix. Add the cold pastry cream, the chocolate and mix.
3
Assembly: Place a pastry in a tart pan or on a baking sheet lined with parchment paper, and prick it with a fork. Brush the edges with a brush dipped in cold water for better adhesion.
4
Fill with frangipane to a height of about 1.5 cm, and place the bean on one edge (to minimize the risk of hitting it while cutting the pie!).
5
Seal the pastry with the second layer and thoroughly press the edges together (seal the edges with a little water).
6
Brush the surface of the pastry evenly with egg wash twice, waiting about fifteen minutes between each layer, and let it rest in the refrigerator for a few hours.
7
To finish Cooking: Bake the pie at 175°C for 40/45 minutes (oven previously preheated).
Ingredients
Ingredients
30 Almond powder
30 Butter
30 Sugar
3 Egg (1 for the glaze)
50 Vanilla pastry cream
50 Cocoa powder
Directions
Directions
1
Preparation of chocolate frangipane: In a mixing bowl, place the softened butter and sugar, then mix until the filling turns light in color.
2
Then add the almond powder, the eggs (whole) and mix. Add the cold pastry cream, the chocolate and mix.
3
Assembly: Place a pastry in a tart pan or on a baking sheet lined with parchment paper, and prick it with a fork. Brush the edges with a brush dipped in cold water for better adhesion.
4
Fill with frangipane to a height of about 1.5 cm, and place the bean on one edge (to minimize the risk of hitting it while cutting the pie!).
5
Seal the pastry with the second layer and thoroughly press the edges together (seal the edges with a little water).
6
Brush the surface of the pastry evenly with egg wash twice, waiting about fifteen minutes between each layer, and let it rest in the refrigerator for a few hours.
7
To finish Cooking: Bake the pie at 175°C for 40/45 minutes (oven previously preheated).
Notes
-
Julienne
Congratulations, everything is well prepared.
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