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 mixing bowl, combine the softened butter and sugar until you achieve a creamy texture. Add the almond powder, then incorporate the eggs one by one. Finish with the rum and salt. Set aside.

Roll out a disk of puff pastry on a baking sheet lined with parchment paper. Spread the frangipane leaving a 2 cm border. Slip the fève into the frangipane.

Slightly moisten the edges of the pastry with water. Cover with the second disk of pastry, sealing the edges well by pressing with your fingers. Using the tip of a knife, draw patterns on top (diamonds, crosses, etc.).

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