Recipe detail

Pastry King Cake

4. 2. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

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Program steps

  • Preheating:
  • 200 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:35 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
puff pastry 2 pcs
Egg (for egg wash) 1 pcs

Frangipane

Name Value Unit
powdered sugar 110 g
almond flour 100 g
butter 100 g
salt 5 g
rum 10 g
chicken eggs 1 pcs

Nutrition and allergens

Allergens: 1, 3, 8, A, MILK
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 225.9 kJ
Carbohydrate 15.9 g
Fat 16.6 g
Protein 2.4 g
Water 2 g

Directions

In a bowl, mix the softened butter and sugar until creamy. Add the almond flour, then beat in the eggs one at a time. Finish with the rum and salt. Set aside.

Roll out one disc of puff pastry onto a baking sheet lined with parchment paper. Spread the frangipane filling, leaving a 2 cm border. Place the fève (bean) inside the frangipane.

Lightly moisten the edges of the pastry with water. Cover with the second disc of pastry, sealing the edges well by pressing with your fingers. Using the tip of a knife, score a pattern on top (diamonds, crosshatch, etc.).

Beat the remaining egg yolk and brush it over the top of the galette.