The king cake
Ø24 cm frangipane cake.
RECIPE INFO
Servings
8
Time to make
1h00
Cooking time
50 min.
LIST OF INGREDIENTS
Inverted puff pastry (see dedicated card)
| Ingredients | Quantity |
|---|---|
| 1 ball of dough | 500 to 600 g |
Pastry cream (WARNING = The amount of pastry cream is intended for 2 galettes as it is easier to work with in a larger quantity)
| 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 | 90 g |
| Softened butter | 60 g |
| Powdered sugar | 75 g |
| Whole egg | x1 |
| Pastry cream | 120 g |
