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Frangipane king cake
A traditional king's cake with a meltingly-soft puff pastry, a soft frangipane cream, all made to perfection
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Manie butter for the inverted puff pastry
Techniques covered
- Shaping butter prior to the layering process
- Shape a dough prior to the layering process
- Preparing a base dough
- Dough frassage by hand
- Making a double fold
- Rolling out puff pastry
- Cutting puff pastry
- Pasteurizing a mixture
- Making a pastry cream
- Making almond cream
- Thinning a cream
- Flavoring a cream
- Making marzipan-flavored cream
- Piping without using a tip
- Making an insert
- Piping with a tip
- Making a neutral syrup
- Preparing a shiny egg wash
- Egg washing a dough with a brush
- Assembling a Viennese pastry
- Assembling a galette
- Scoring a product before baking/cooking it
- Baking a King cake
- Decorating a King cake
- Decorating with confectioner's sugar
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