Recipe: My almond cream king cake

Name: Ma galette des rois à la frangipane
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8 portions
Ingredients: 2 rouleaux de pâte feuilleté épaisse si possible faite maisonPour la crème d'amande :130 g de poudre d'amandes100 g de sucre en poudre2 jaunes d'œufs70 g de beurre1 càs de rhumPour la crème pâtissière :180 g de lait2 jaunes d'œuf40 g de sucre semoule15 g de fécule de maïs (maïzena)2 sachets de sucre vanillé ou 1 gousse de vanille fendue en 21 jaune d'œuf pour la dorure et 2 cas de lait

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.8/5 (9 reviews) Desserts

Prep 45 min

Cook 25 min

Total 1h10

Servings 8 serv.

Ingredients for 8 servings

2 rolls of puff pastry, thick if possible homemade

For the almond cream:

130 g almond powder
100 g powdered sugar
2 egg yolks
70 g butter
1 tbsp rum

For the pastry cream:

180 g milk
2 egg yolks
40 g caster sugar
15 g cornstarch (cornflour)
2 packets of vanilla sugar or 1 vanilla pod split in half
1 egg yolk for glazing and 2 tbsp milk

Step-by-step directions

The almond cream:

1- Mix together the almond powder, powdered sugar, egg yolks, melted butter and rum.
The pastry cream:

2- Mix the egg yolks, sugar and cornstarch.

3- Heat the milk with the vanilla. Add the hot milk to the egg yolk mixture.

4- Return everything to the saucepan and cook over low heat while stirring until the mixture thickens.

5- Mix together the pastry cream and almond cream and let cool.

6- Roll out the first pastry. Pour the almond mixture in the center and most importantly don't forget the bean (unlike me!).

7- Using a brush, wet the edges of the puff pastry with the egg yolk beaten with milk. Place the other puff pastry on top and seal the edges well. Using a knife, fold the edges by making grooves.

8- Brush the top of the cake with the egg yolk + milk.

9- Let the cake rest 30 minutes in the refrigerator and brush a second time with the remaining egg yolk + milk mixture.

10- Bake at 180° for 25 minutes.
Enjoy warm.