Step 4: Roll out and assemble the king cake:
Divide the puff pastry in two.
Roll out each piece of dough on a floured work surface to a thickness of about 2 mm.
Layer the crusts and place in the refrigerator for 15 minutes.
Step 5: Preparation of the frangipane cream:
Make a pastry cream with milk, sugar, cornstarch and rum.
Mix butter, sugar, egg, almond powder and bitter almond extract for the almond cream.
Incorporate the cooled pastry cream into the almond cream to obtain the frangipane cream.
Step 6: Assembling and cooking the cake:
Place a sheet of puff pastry on top, pipe the frangipane cream, leaving a space around the edges.
Place the bean on the outside of the pancake.
Brush the edges with cold water and place the second layer of dough on top.
Form a round patty, freeze for 20 minutes.
Cut the cake, make marks and cuts.
Brush with a mixture of egg yolk and liquid cream.
Bake at 230°C then lower to 190°C and cook for 40 minutes.
Additional tips:
Don’t forget to cut out any leftover puff pastry to reuse in other recipes.
Vary the recipe by adding citrus zest or hazelnut powder to the frangipane cream.
Avoid placing the bean in the center to make it easier to cut without revealing its location.
Follow the precise instructions for rolling the puff pastry and piping the cream to obtain a perfect galette.
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