The king cake
Quantities for 2 frangipane cake Ø24 cm.
RECIPE INFO
Servings
8
Time to make
1h00
Cooking time
50 min.
LIST OF INGREDIENTS
Inverted puff pastry (see dedicated card)
- Beurre manié
| Ingredients | Quantity |
|---|---|
| Dry butter or PDO (82% fat) | 375 g |
| Pastry flour | 150 g |
- Détrempe
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 350 g |
| Melted butter | 115 g |
| Water | 150 g |
| Salt | 15 g |
| White vinegar | 1 càs |
Version 2 – Inverted puff pastry (special Sébastien Lagrue)
- Beurre manié
| Ingredients | Quantité |
|---|---|
| Dry butter or PDO (82% fat) | 390 g |
| Flour | 150 g |
- Détrempe
| Ingredients | Quantité |
|---|---|
| Flour | 450 g |
| Salt | 15 g |
| Water | 195 g |
| White vinegar | 4.5 g |
| Butter | 75 g |
Pastry cream
| Ingredients | Quantity |
|---|---|
| Whole milk | 250 g |
| Superfine sugar | 2 x 30 g |
| Pastry cream powder (or cornstarch) | 25 g |
| Egg yolks | x3 (50 g) |
| Butter | 25 g |
| Dark rum or Amaretto (optional) | 2 tbsp |
Frangipane (Quantity for Ø24 cm king cake.)
| Ingredients | Quantity |
|---|---|
| Almond powder | 120 g |
| Whole almonds | 60 g |
| Softened butter | 120 g |
| Powdered sugar | 150 g |
| Whole egg | x2 |
| Pastry cream | 240 g |
