French Three King’s Cake with almond cream filling (traditional & Thermomix)
Christmas desserts (cakes and tartes) International Specialities Thermomix
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Ingrédients:
Préparation:
For the pastry cream. Bring the milk with 15 g of sugar to a boil and split and scrape the vanilla into it. Whisk the yolk for 2 minutes with the rest of the sugar. Add the starch, whisk for a minute. Whisk the hot milk over the mixture, pour it back into the pan and thicken for 2 minutes over low heat without stopping to stirr.
For the almond cream. Mix the softened butter with the icing sugar, add the egg and the almonds, whip until it becomes a light cream.
For the frangipane, incorporate the pastry cream into the almond cream by whipping with a whisk to obtain a homogeneous mixture.
Unroll a disc of puff pastry on a baking sheet. Garnish with frangipane leaving a free edge of 2 cm. Brush the edge with a little egg yolk. Place the bean into the frangipane, then cover everything with the second disc of puff pastry. Seal the edges together.
Brush the cake with egg yolk, diluted in a tablespoon of water. Leave for 1 hour in the fridge. Heat the oven to 180 ° C. Bake it for 40 to 45 minutes. Eat lukewarm!
TIPPS
Leave the cake to rest for at least 1 hour in the refrigerator before baking, the puff pastry will rise better.
Your cake will be as shiny as that of the baker if you brush it when fresh out of the oven with a syrup half water half sugar just brought to a boil.
Flavor the almond cream with one to two teaspoons of Cointreau, rum or orange blossom water. Or add a tablespoon of chestnut cream and even some broken chestnuts to your cream.
Bon Appetit!
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