Nutrition Facts
6 servings
6
Recipe for King Cake with Almond Frangipane
The almond frangipane galette is a classic essential for Epiphany. This savory recipe combines the elegance of puff pastry with the sweetness of almond cream. Easy to make, it will delight everyone during the traditional sharing. Homemade frangipane, flavored with rum and bitter almonds, adds a delicious touch to this iconic dessert. By following the steps to prepare and assemble everything, you will achieve a golden and crispy galette, just the way we love it at home, with a creamy filling that smells homemade.
Ingredients
30 White almond powder
30 Butter
30 Sugar
3 Egg (1 for the glaze)
50 Vanilla pastry cream
2 Rum
Bitter almond
Directions
1
Preparation of the 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 rum, and a few drops of bitter almond and mix.
3
Assembly: Place a dough in a tart pan or on a baking sheet lined with parchment paper, and prick it with a fork. Brush the edges with a cold water-dipped brush for better adhesion.
4
Fill with the almond cream to a height of about 1.5 cm, place the bean on one edge (to minimize the risk of cutting into it when serving the cake!).
5
Close the pastry with the second layer and press the edges firmly together (seal the edges with a little water).
6
Brush the surface of the pastry evenly with egg wash twice, allowing about fifteen minutes between each layer, then decorate as desired and let rest for a few hours in the refrigerator.
7
To finish Cooking: Bake the cake at 175°C for 40/45 minutes (oven previously preheated).
Ingredients
Ingredients
30 White almond powder
30 Butter
30 Sugar
3 Egg (1 for the glaze)
50 Vanilla pastry cream
2 Rum
Bitter almond
Directions
Directions
1
Preparation of the 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 rum, and a few drops of bitter almond and mix.
3
Assembly: Place a dough in a tart pan or on a baking sheet lined with parchment paper, and prick it with a fork. Brush the edges with a cold water-dipped brush for better adhesion.
4
Fill with the almond cream to a height of about 1.5 cm, place the bean on one edge (to minimize the risk of cutting into it when serving the cake!).
5
Close the pastry with the second layer and press the edges firmly together (seal the edges with a little water).
6
Brush the surface of the pastry evenly with egg wash twice, allowing about fifteen minutes between each layer, then decorate as desired and let rest for a few hours in the refrigerator.
7
To finish Cooking: Bake the cake at 175°C for 40/45 minutes (oven previously preheated).
Notes
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EN