French King Cake
French King Cake
Ingredients
- 1 1/2 cups (375 ml) ground almonds
- 3/4 cup (180 ml) icing sugar
- 2 eggs
- 3 tablespoons (45 ml) 35% cream
- 2 teaspoons (10 ml) almond extract
- 1 package 397 g puff pastry
- A dry pea
- A bean
- Milk or beaten egg, for glazing
Instructions
- Preheat the oven to 190 °C (375 °F).
- In a bowl, combine the ground almonds, icing sugar, eggs, cream and almond extract. Set aside.
- On a lightly floured surface, roll out the puff pastry to make two 25-cm (10-inch) discs. Spread the almond filling on a disc of dough to cover about 17-cm (7-inch). Place the pea and bean in the filling, opposite one another. Glaze the dough around the filling with the beaten egg or milk. Cover with the second disc of dough.
- With a fork, press to seal the dough all around. With a knife, cut the dough for a uniform disc. You can use a bowl, placed upside-down, on the dough as a guide to cut all around.
- Place the cake on a floured baking sheet. Brush with the milk or egg. The egg gives a golden brown color.
- Bake at the lowest position of the oven for about 25 minutes or until the cake is golden brown. Serve at room temperature.
French King Cake