Cyril Lignac King Cake (Print Version)
# Ingredients:
01 -
2 disks (500 g) of puff pastry.
02 -
2 cups (500 ml) of milk.
03 -
4 egg yolks.
04 -
1/2 cup (100 g) of sugar.
05 -
1/3 cup (50 g) of cornstarch.
06 -
1 vanilla bean.
07 -
1/2 cup (100 g) of soft butter.
08 -
1/2 cup (100 g) of powdered sugar.
09 -
1/2 cup (100 g) of almond flour.
10 -
2 eggs.
11 -
1 egg yolk for brushing.
12 -
1 figurine or bean (optional).
# Instructions:
01 -
Heat up the milk with the vanilla. Whisk the sugar, egg yolks, and cornstarch. Pour the warm milk in, stir until thick over low heat. Cover and let it cool.
02 -
Mix together soft butter and powdered sugar. Add the eggs, then stir in almond flour until smooth.
03 -
Combine the cooled custard cream with the almond cream, mixing well until silky.
04 -
Roll out the pastry. Spread the frangipane, leaving a 2 cm border. Add the figurine or bean, then cover with the second pastry disk.
05 -
Seal the edges, decorate your pastry, and brush with egg yolk. Chill for 30 minutes in the fridge.
06 -
Bake at 400°F (200°C) for 10 minutes, then lower to 350°F (180°C) and bake 30 more minutes until golden.
# Notes:
01 -
This King Cake is typically enjoyed during Epiphany.
02 -
A good frangipane should be creamy, and the pastry needs flaky layers.