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King Cake with Frangipane
A traditional king cake with frangipane, accented with tangy redcurrants and a hint of rum or Grand Marnier. The puff pastry is crisp, the creamy filling and golden pattern make this dessert the perfect start to the new year.
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Critical Success Points
- • Properly seal the edges with beaten egg to prevent filling leaks.
- • Rest in the freezer before cutting the patterns to obtain clean lines.
- • Bake at 180 °C for 30 minutes to achieve an even golden color.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Raw eggs may contain salmonella; bake the cake to an internal temperature of 80 °C.
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