Frangipane King cake (Galette des Rois) - Bakery Distribution Warehouse
Craft the perfect Frangipane King cake with expert butter techniques and rich fillings. Perfect for celebrating like a king!
Ingredients
- Mié butter for inverse puff pastry
- 250 g T65 flour
- 650 g extra dry butter (for “tourage”)
- 750 traditional T65 French flour
- 150 g egg yolks
- 100 g PDO butter, 84% fat, softened
- 450 g chilled water (at 4°C / 39° F)
- 15 g white vinegar
- 800 g butter
- 800 g sugar
- 800 g almond flour
- 5 g salt
- 20 g starch
- 80 g eggs
- 100 g rum
- 800 g vanilla-flavored crème pâtissière
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