Français
Italiano
Deutsch
King Cake with Frangipane and Black Truffle
6
Servings
20
Preparation (min.)
25
Cooking (min.)
Ingredients
- 50 g of fresh black truffle
- 75 g of butter
- 140 g of almond powder
- 100 g of sugar
- 3 eggs
- 2 tablespoons of black truffle juice extra Plantin
- 2 puff pastries
- 1 bean
King Cake with Almond Cream and Black Truffle
A refined and original version of the traditional King Cake.
The almond cream is enriched with black truffle juice and finely chopped fresh black truffle, adding an elegant and intensely fragrant touch to this classic Epiphany treat.
A gourmet and surprising recipe, perfect for sharing a convivial moment around black truffle.
The almond cream is enriched with black truffle juice and finely chopped fresh black truffle, adding an elegant and intensely fragrant touch to this classic Epiphany treat.
A gourmet and surprising recipe, perfect for sharing a convivial moment around black truffle.
Cook this recipe with Plantin products
Preparation
Preheat the oven
Preheat the oven to 200 °C.
Prepare the frangipane
In a mixing bowl, combine the butter, almond flour, and sugar. Then add 2 eggs and mix until you achieve a smooth and homogeneous mixture.
Add the truffle juice
Pour in 2 tablespoons of extra black truffle juice and mix thoroughly.
Add the black truffle
Finely chop 50 g of fresh black truffle and incorporate it into the frangipane.
Prepare the first pastry
Place the first puff pastry in a tart pan and lightly prick it with a fork.
Fill the galette
Spread the truffled frangipane over the pastry, leaving a small border. Add the fève.
Close the galette
Cover with the second puff pastry. Seal the edges carefully to prevent the filling from escaping during baking.
Decorate
Gently draw your desired patterns on the top of the galette without piercing the pastry. Separate the yolk from the last egg and brush the surface for a nice golden color.
Bake the galette
Bake at 200 °C for 20 to 30 minutes, until the pastry is well risen and golden.
Serve
Let cool for a few minutes before serving.
Plantin Chef’s tip(s)
Finely chop the black truffle so that it is evenly distributed throughout the frangipane. To better enjoy its aromas, taste the galette slightly warm rather than hot.
