\nThe King’s Cake featuring both frangipane and custard cream is a traditional French dessert that tantalizes taste buds every January. This recipe combines the lightness of puff pastry with the smoothness of a delicate vanilla custard cream, ensuring a moment of sheer indulgence to be enjoyed with family or friends.<\/p>\n
For 8 people:<\/p>\n
– Puff Pastry: 2 sheets
\n– Frangipane Cream: 250 g
\n– Egg Yolk (for glazing): 1<\/p>\n
– Softened Butter: 100 g
\n– Tant pour Tant (a 50\/50 mix of powdered sugar and almond meal): 250 g
\n– Cornstarch: 12 g
\n– Rum: 12 g
\n– Eggs: 2<\/p>\n
– Sugar: 30 g
\n– Flour: 20 g
\n– Egg Yolks: 2
\n– Vanilla Pod: 1\/2, split
\n– Milk: 1\/4 liter<\/p>\n
1. Preparing the Custard Cream:<\/strong> Start by whisking the egg yolks with sugar until they lighten in color. Mix in the flour. Bring the milk to a boil with the halved vanilla pod. Once boiling, pour the milk over the egg mixture in one go, whisking continuously. Remove the vanilla pod. Transfer everything back into the milk pot and cook over heat for 4 to 5 minutes, stirring constantly to prevent the cream from sticking to the bottom of the pot. The cream will thicken. Once done, cover it with cling film directly on the surface to prevent a skin from forming as it cools. Allow to cool.<\/p>\n 2. Preparing the Frangipane Cream:<\/strong> Cream the tant pour tant with the softened butter; blend in the eggs, cornstarch, and rum. Fold this mixture into the prepared custard cream.<\/p>\n 3. Assembling the Galette:<\/strong> Roll out one sheet of puff pastry. Spread a layer of frangipane cream in the center. Lay the second sheet of puff pastry over the first, pressing around the edges to seal. Glaze the entire surface with the beaten egg yolk. Use the back of a knife to draw curves, grooves, or other designs on the surface.<\/p>\n Bake in a preheated oven at 180\u00b0C-200\u00b0C (356\u00b0F-392\u00b0F) for about 20 minutes. The puff pastry should start to cook and puff up, and its surface should begin to brown. The galette is ready when the bottom of the pastry is cooked through; lift the edge of the galette with a broad palette to check. Once baked, remove from the oven and let it cool.<\/p>\n\n\nTo Finish<\/h3>\n