2 sheets puff pastry
For pastry cream:
250 ml of milk
1 vanilla pod
50 g caster sugar
30 g of flour
For almond cream:
100 g icing sugar
120 g of almond powder
100 g of softened butter
10 g of flour
1 dried bean
The first Sunday in January is traditionally Epiphany Day. Celebrated through the tradition of a delicious pastry recipe where a bean or small figurine is placed within the filling prior to baking, revealing itself only once the cake is sliced and served. The person who finds the bean in their slice ends up being crowned King for the day!
- Preheat oven to 230°C. In the mixer bowl with the whisk attachment, add vanilla seeds, milk, 3 eggs, icing sugar, 30 g flour and pulse twice. Set to speed 4 at 85 ° C for 15 min.
- Transfer the mixture to a bowl and cover with cling film to prevent the cream from crusting. Place the bowl in the fridge.
- Wash and dry mixer bowl and whisk. In the clean mixer bowl add the softened butter and whisk at speed 7 for 10 sec. Add the icing sugar, almond powder and whisk at speed 5 for 15 sec.
- Set to speed 5 for 40 sec and immediately pour the eggs one by one through the lid opening. Pour in the flour and whisk 6 for 30 seconds.
- Add the milk and sugar mixture and whisk at speed 7 for 45 sec.
- Cut 2 layers of puff pastry into a circle. On a flat surface lay out first layer puff pastry and spread the frangipane cream leaving 5 cm of the edges. Add the bean or figurine into the frangipane cream so it is buried by the mixture.
- Wet the edge of your dough with a brush and place over the second puff pastry. Press and seal the edges with a fork so that the cream does not escape during cooking.
- Brush with an egg yolk and score with the tip of a knife. Bake at 180°C for 30 minutes. Enjoy warm or cold.