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King Cake with Frangipane
Traditional king cake with frangipane made with store-bought puff pastry, homemade pastry cream and a silky almond cream. Ideal for Epiphany or any gourmand occasion.
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Cost Breakdown
Critical Success Points
- • Thicken the pastry cream properly without it sticking
- • Seal the two pastry discs hermetically to avoid frangipane leaks
- • Chill the cake before baking so the layers develop
- • Bake at 200 °C until golden without burning
Safety Warnings
- • Handle the saucepan with hot pastry cream – risk of burns
- • Use kitchen gloves or mitts when handling the hot oven
- • Be careful with the sharp knife when cutting the pastry
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