Puff pastry and almond cream cake

Puff pastry and almond cream cake

Pithiviers

By
From
Taste le Tour
Serves
6

From The Loire Valley region by Sébastien Burot

This classic cake is also known as Galette des Rois and it is really popular on 6th January, when French Catholics celebrate the Epiphany – the arrival of the Three Wise Kings. The Kings’ cake is usually purchased from the local pâtisserie.

Almond cream

Ingredients

Quantity Ingredient
125g butter
125g caster sugar
2 eggs
125g almond meal
30ml rum
25g plain flour
2 25 cm square she puff pastry
1 egg yolk
2 tablespoon water

Method

  1. Preheat the oven to 220°C. Line a flat baking sheet with baking paper.
  2. To make the almond cream, combine the butter and sugar in the bowl of an electric mixer and beat until well combined. Add the eggs one at a time, mixing well aft er each addition. Add the almond meal and mix well. Add the rum and flour and mix well. Spoon the mixture into a piping bag without a nozzle.
  3. Lay the pastry sheets out on a work surface (or roll out to a thickness of 5 mm) and cut out 2 x 25 cm rounds. A large plate serves well as a template.
  4. Carefully lift one of the pastry rounds onto the prepared baking sheet lined with baking paper. Use the tip of a knife blade to trace a smaller circle, around 16 cm in diameter, on the pastry round.
  5. Mix the egg yolk and water together to make eggwash and use to brush the outer edge of the pastry. Pipe a generous mound of almond cream in the centre. Cover with a second pastry disc and press the edges together to seal. Brush with more eggwash. Use the blade of a small knife to mark the surface with curved lines that radiate from the centre of the dome to the edges in an attractive pattern.
  6. Bake for 15 minutes, then reduce the oven temperature to 200°C and bake for a further 20–25 minutes, or until the cake is browned underneath.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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