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Frangipane King Cake
Traditional king cake with frangipane, made entirely from scratch with a semi‑quick puff pastry, a rum‑flavored custard, and an almond cream. Tips to prevent frangipane leaks, place the bean on the outside, and achieve a shiny glaze.
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Critical Success Points
- • Keep the butter very cold throughout the preparation
- • Execute the turns (single, double) correctly for an airy puff pastry
- • Seal the two sheets with cold water rather than egg
- • Heat the oven to 230 °C then lower to 190 °C to avoid an over‑inflated puff pastry
- • Pierce small holes in the patterns to release steam
Safety Warnings
- • Be careful of the very hot surfaces of the oven (230 °C).
- • Boiling milk can splash, handle with care.
- • Use the scalpel or knife with concentration to avoid cuts.
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