King’s half-moon cake, with frangipane
A delicious King's half-moon cake with frangipane, perfect for Epiphany. This easy-to-make recipe will allow you to enjoy a crispy puff pastry topped with a smooth frangipane cream. Don't forget to hide the bean to crown the king or queen…
Ustensiles
Ingrédients — 6 parts
Préparation
Preheat the oven to 200°C (thermostat 7).
Melt the butter in the microwave at 800°C for 2 minutes.
Mix the egg yolk with 1 teaspoon of water.
Spread the puff pastry on a baking sheet.
In a bowl, mix the powdered sugar with the almond powder.
Add 1 egg and the melted butter to the previous mixture.
Mix everything with a spatula.
Place half of the almond paste on the puff pastry.
Spread the almond paste on the puff pastry with the spatula.
Add the bean.
Fold the other half of the pastry over and pinch the edge.
Make a pattern on the top of the pastry with a knife.
Brush the top of the turnover with a brush.
Lower the oven to 180°C (thermostat 6).
Bake for 35 minutes.
Serve warm or slightly hot.