Frangipane king cake

Frangipane king cake

Cyrille Van Der Stuyft
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Expert
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1h20
12
Videos
A traditional king's cake with a meltingly-soft puff pastry, a soft frangipane cream, all made to perfection
Frangipane king cake
Completion time
Preparation
1h20
Baking
40m
Resting
6h30
Techniques taught
  • Shaping butter prior to the layering process
  • Shape a dough prior to the layering process
  • Dough frassage by hand
  • Preparing a base dough
  • Giving a double fold
  • Rolling out puff pastry
  • Cutting puff pastry
  • Pasteurizing a mixture
  • Making a pastry cream
  • Flavoring a cream
  • Thinning a cream
  • Making almond cream
  • Making marzipan-flavored cream
  • Piping with a tip
  • Making an insert
  • Piping without using a tip
  • Making a neutral syrup
  • Cooking a crab in a court-bouillon
  • Preparing a shiny egg wash
  • Assembling a Viennese pastry
  • Egg washing a dough with a brush
  • Baking a King cake
  • Scoring a product before baking/cooking it
  • Decorating with confectioner's sugar
  • Decorating a King cake
Discover the first step of this course for free

Step 1 : Manie butter for the inverted puff pastry

Cyrille Van Der Stuyft
Cyrille Van Der Stuyft
Best Craftsman of France (MOF), Bakery | World-class educator
Best Craftsman of France (MOF), Bakery | World-class educator

Step 2 : Base dough for the inverted puff pastry

Step 3 : Layering: 3 double folds

Step 4 : Rolling out & cutting the puff pastry

Step 5 : Pastry cream

Step 6 : Frangipane-flavored cream

Step 7 : Frangipane-flavored cream insert

Step 8 : Finishing syrup

Step 9 : Egg glaze with cream

Step 10 : Assembling the king cake

Step 11 : Scoring & baking the king cake

Step 12 : Decorating & plating the king cake

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