Frangipane King Cake

Ingredients

• 250 g T45 flour (Sift before use)
• 250 g T55 flour (Sift before use)
• 150 g Puff pastry butter (for the détrempe) (Very cold butter, cut into cubes)
• 150 g Puff pastry butter (block) (Very cold butter, flattened to 2 mm between two parchment sheets)
• 5 g Fine salt (A pinch)
• 15 ml White vinegar (1 tablespoon, extends the dough's shelf life)
• 200 ml Cold water (Added gradually)
• 500 ml Whole milk (For the custard)
• 30 g Cornstarch (Maïzena) (2 tablespoons)
• 1 Egg yolk (For the custard)
• 160 g Granulated sugar (80 g for the custard, 80 g for the almond cream)
• 15 ml Amber rum (optional) (1 tablespoon, adds an aromatic note)
• 100 g Softened butter (For the almond cream, at room temperature)
• 1 Whole egg (For the almond cream)
• 100 g Almond powder (Ideally fine)
• 5 g Bitter almond extract (A few drops, very concentrated)
• 1 Egg yolk (glaze) (For the glaze)
• 2 ml Whole liquid cream (Mixed with egg yolk for the glaze)
• 1 Porcelain bean (Place near the edge to avoid the central cut)

Instructions

1. Prepare the détrempe

   In the mixer bowl, pour the T45 and T55 flours, add the cold puff pastry butter in cubes, the salt, then mix on low speed until a sandy consistency is achieved with visible butter pieces.

   Time: PT5M

2. Incorporate the liquid

   Mix the white vinegar with the cold water, then add it gradually to the détrempe while continuing to mix until the dough comes together.

   Time: PT5M

3. Rest the détrempe

   Form a ball, wrap it in plastic film and place in the refrigerator for at least 30 minutes.

   Time: PT30M

4. Prepare the butter block

   On a sheet of parchment paper, place the puff pastry butter (150 g), cover with another sheet and flatten with a rolling pin until you obtain a sheet about 2 mm thick.

   Time: PT5M

5. Rest the butter block

   Wrap the butter block in plastic film and place in the refrigerator for 30 minutes.

   Time: PT30M

6. First single turn

   On a floured work surface, roll out the détrempe into a rectangle, place the butter block on the lower two‑thirds, fold the top part over the butter, then the bottom part over the centre. Turn a quarter turn.

   Time: PT5M

7. First double turn

   Roll out the dough again, then fold it into four (fold the bottom, then the top) and finally fold in half. Turn a quarter turn.

   Time: PT5M

8. Second double turn

   Repeat the double turn operation a second time to achieve three four‑fold turns and a final half turn.

   Time: PT5M

9. Final rest of the puff pastry

   Wrap the dough, refrigerate for 45 minutes (or 1 hour) before using.

   Time: PT45M

10. Roll out the dough disks

    Divide the dough in two, roll each portion to 2 mm thickness, then fold them in half and place in the fridge for 15 minutes to firm up.

    Time: PT10M

11. Prepare the custard

    Bring the milk to a boil. Meanwhile, whisk the egg yolk with 80 g of sugar then incorporate the starch. Pour the hot milk over the mixture in two batches, stir, return to low heat and cook until thickened (about 5‑7 minutes). Add the rum (optional) off the heat.

    Time: PT10M

    Temperature: 90°C

12. Prepare the almond cream

    In a bowl, cream the softened butter with 80 g of sugar, add the whole egg, then incorporate the almond powder and bitter almond extract. Mix until a homogeneous texture is achieved.

    Time: PT5M

13. Assemble the frangipane

    Mix the cooled custard with the almond cream until a smooth, pliable frangipane is obtained.

    Time: PT2M

14. Assemble the cake – first sheet

    Place the first sheet on parchment paper, lightly draw a 20 cm circle in the centre to delimit the filling area.

    Time: PT2M

15. Pipe the frangipane

    Fill a 16 mm piping bag and deposit the frangipane in a spiral from the centre outward of the drawn circle.

    Time: PT5M

16. Place the bean

    Insert the bean near the outer edge of the frangipane, away from the centre, to reduce the chance of finding it during slicing.

    Time: PT1M

17. Seal the second sheet

    Lightly brush the first sheet with cold water, place the second sheet on top, seal the edges by pressing with fingers and removing air bubbles.

    Time: PT5M

18. Rest in the freezer

    Place the assembled cake in the freezer for 20 minutes to firm the shape before final shaping.

    Time: PT20M

19. Shape and decorate

    Use a 24 cm ring to mark the outline, cut away the excess with a sharp knife, draw patterns with a scalpel or cutter, pierce small holes in the lines and lightly score the edges (4‑5 mm).

    Time: PT10M

20. Glaze

    Mix 1 egg yolk with 2 g of liquid cream, brush the surface of the cake with a brush, ensuring it does not run onto the edges.

    Time: PT2M

21. Baking

    Preheat the oven to 230°C, bake the cake, immediately lower the temperature to 190°C and bake for 40 minutes until the puff pastry is golden and well risen.

    Time: PT40M

    Temperature: 190°C

22. Cooling

    Remove the cake from the oven, let it rest for 15 minutes before serving or storing.

    Time: PT15M

    Temperature: 25°C

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g