We January 6, the day of the Epiphany. normally it "pulls" the kings that day. We started a few days ago and this cake will be the ultimate homemade this year.
After the Franche-Comté pancake white or chocolate , children have called for a more traditional cake with marzipan. In fact they asked me to buy an industrial to have a cake with frangipane, as I am a bit stubborn sometimes, I made my cake.
I buy very little puff pastry house, I prefer to myself.
After the Franche-Comté pancake white or chocolate , children have called for a more traditional cake with marzipan. In fact they asked me to buy an industrial to have a cake with frangipane, as I am a bit stubborn sometimes, I made my cake.
I buy very little puff pastry house, I prefer to myself.
I tested this time the puff pastry thermomix. It uses the principle of layering but simplifying everything. You can use two puff pastry rolls of trade.
for a cake 8-10 Units: puff pastry thermomix : 250 g butter cut into 1 cm cubes and frozen 250 g flour 125 ml of cold water 1 pinch salt
custard :
2 egg yolks
20 cups milk
1/2 vanilla pod
20 g cornstarch
30 g sugar (one sachet of vanilla sugar)
2 egg yolks
20 cups milk
1/2 vanilla pod
20 g cornstarch
30 g sugar (one sachet of vanilla sugar)
almond cream :
100g icing sugar
100g almond powder
100g softened butter (soft butter)
10 to 20 g of rum
some drops of almond extract
20 g flour
2 eggs
100g icing sugar
100g almond powder
100g softened butter (soft butter)
10 to 20 g of rum
some drops of almond extract
20 g flour
2 eggs
1 egg yolk for gilding
500 g frozen blueberries
Start by preparing the pastry :
. Freeze the butter cut into 1 cm cubes
Put in the Thermomix bowl of frozen butter, cold water salt and flour. Mixer speed 20 seconds 6. Scrape the edges form a ball. Flour the work surface and form a square with the dough.
Roll the dough into a rectangle 3 x longer than wide. Arrange the dough as in the photo.Fold dough in door leaf, a first third and one third on the first. To make a quarter turn to the dough and spread again in a rectangle. Fold the rectangle of the same (always the same pan first) Make 1/4 turn to make the dough and score the dough by pressing two fingers inside. in the lower right corner (this will have a reference to position the dough in the next round) Wrap the dough and let it rest in the fridge for 30 minutes.
After 30 minutes again.
Put the pastry square in front itself (the bottom marks right) and roll the dough into a rectangle. Fold the dough in three portfolio and rotate it a quarter turn. Spread the dough into a rectangle. Fold again, rotate and score the dough with four hollow (and we did 4 laps) Flour the work plan regularly. Refrigerate 30 minutes.
After 30 minutes again.
Put the pastry square in front of you (the lower right brands) and roll the dough into a rectangle. Fold the dough in three portfolio and rotate it a quarter turn. Spread the dough into a rectangle. Fold again, rotate and score the dough with six hollow (as we did 6 laps) Flour the work plan regularly. Refrigerate 30 minutes.
. Freeze the butter cut into 1 cm cubes
Put in the Thermomix bowl of frozen butter, cold water salt and flour. Mixer speed 20 seconds 6. Scrape the edges form a ball. Flour the work surface and form a square with the dough.
Roll the dough into a rectangle 3 x longer than wide. Arrange the dough as in the photo.Fold dough in door leaf, a first third and one third on the first. To make a quarter turn to the dough and spread again in a rectangle. Fold the rectangle of the same (always the same pan first) Make 1/4 turn to make the dough and score the dough by pressing two fingers inside. in the lower right corner (this will have a reference to position the dough in the next round) Wrap the dough and let it rest in the fridge for 30 minutes.
After 30 minutes again.
Put the pastry square in front itself (the bottom marks right) and roll the dough into a rectangle. Fold the dough in three portfolio and rotate it a quarter turn. Spread the dough into a rectangle. Fold again, rotate and score the dough with four hollow (and we did 4 laps) Flour the work plan regularly. Refrigerate 30 minutes.
After 30 minutes again.
Put the pastry square in front of you (the lower right brands) and roll the dough into a rectangle. Fold the dough in three portfolio and rotate it a quarter turn. Spread the dough into a rectangle. Fold again, rotate and score the dough with six hollow (as we did 6 laps) Flour the work plan regularly. Refrigerate 30 minutes.
Prepare the custard during this time :
Boil the milk with the vanilla pod in half and scraped. Meanwhile whisk the egg yolks with the sugar. Add the cornstarch and stir briskly. Pour the boiling milk over the mixture. Stir well. Pour into a saucepan and cook them a few minutes while stirring so that the cream thickens.
Book.
Boil the milk with the vanilla pod in half and scraped. Meanwhile whisk the egg yolks with the sugar. Add the cornstarch and stir briskly. Pour the boiling milk over the mixture. Stir well. Pour into a saucepan and cook them a few minutes while stirring so that the cream thickens.
Book.
prepare the almond cream :
Whisk the softened butter with the icing sugar. Add the flour, ground almonds, eggs one by one rum (optional) or almond extract (optional) Mix well. The cream is ready.
Whisk the softened butter with the icing sugar. Add the flour, ground almonds, eggs one by one rum (optional) or almond extract (optional) Mix well. The cream is ready.
Dressage :
Mix the cream with almond custard. With these proportions you should have 400 g almond cream and 200 g pastry cream (for the frangipane, we put custard 1/3 and 2/3 of almond cream)
Mix the cream with almond custard. With these proportions you should have 400 g almond cream and 200 g pastry cream (for the frangipane, we put custard 1/3 and 2/3 of almond cream)
Remove the dough from the refrigerator. Spread the dough into a rectangle twice as long as wide and cut it in half to get two squares. Put a square cool and lower the other square on a lightly floured surface. Form a circle or a square of dough.
Turn dough onto a baking sheet lined with parchment paper.
Pour the almond paste on the dough, leaving 1 to 2 cm of space around the edges for welding. Divide the blueberries over the cream a little depressing them. Place the bean.
Roll out the second piece of dough and cover the cake. Cut dough to have a nice round. Seal the edges by pressing with the fingertips on the sides. Then notch the edge of the cake with the blunt edge of a knife or fork and performing a movement supported from outside to inside.
Glaze the cake with egg yolk diluted in a few drops water or milk.
Draw designs on the dough and bake at 200 ° (in a preheated oven) for 30 minutes.Lower the oven temperature to 180 degrees and cook for 5 to 10 minutes if necessary covering the cake with baking paper so that it does not take too much color)
warm or cold Enjoy.
Turn dough onto a baking sheet lined with parchment paper.
Pour the almond paste on the dough, leaving 1 to 2 cm of space around the edges for welding. Divide the blueberries over the cream a little depressing them. Place the bean.
Roll out the second piece of dough and cover the cake. Cut dough to have a nice round. Seal the edges by pressing with the fingertips on the sides. Then notch the edge of the cake with the blunt edge of a knife or fork and performing a movement supported from outside to inside.
Glaze the cake with egg yolk diluted in a few drops water or milk.
Draw designs on the dough and bake at 200 ° (in a preheated oven) for 30 minutes.Lower the oven temperature to 180 degrees and cook for 5 to 10 minutes if necessary covering the cake with baking paper so that it does not take too much color)
warm or cold Enjoy.
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