Celebrate Ephiny like the French do with the famous King Cake (Almond Cream Pithier).

This recipe technique appears in our first cook book, ‘French Cooking Academy: 100 Essential Recipes for the Home Cook’.

Also known as the king cake, this sweet pie of almond cream sandwiched in a warm butter puff pastry is traditionally enjoyed during Epiphany in France. The ritual is to hide a fève (little figurine) inside the frangipane cream and serve the cake cut into slices covered with a clean tea towel. The lucky person who draws the slice with the fève is crowned king or queen and gets to wear a cardboard crown for the night. This is my no-fuss recipe that uses premade puff pastry and an almond filling. You can also add pastry cream to the almond paste for a true crème frangipane.

INGREDIENTS 

Makes 1 (10" [25-cm])–diameter cake

• 7 oz (200 g) Pastry Cream (optional, get the recipe here)

• 7 oz (200 g) unsalted butter

• 7 oz (200 g) sugar

• 7 oz (200 g) eggs (from 4 large eggs), at room temperature

• 7 oz (200 g) almond meal

• 1 tbsp (8 g) all-purpose flour

• 1 tbsp (15 ml) white or dark rum

• 2 drops of bitter almond extract

• 2 rolls or sheets premade butter puff pastry

• Egg wash (1 egg yolk mixed with 1 tsp water)

MISE EN PLACE

If using, make the Pastry Cream according to the recipe here.

Ensure all ingredients are at room temperature and the puff pastry is defrosted and ready in the fridge.

Cut the butter into small cubes and let soften until it can be spread effortlessly with a spoon. 

Line a baking sheet with parchment paper.

METHOD

1. To make the almond paste, place the soft butter cubes in a large bowl and use a spatula to flatten them into a smooth paste. Add the sugar and whisk until fully combined.

2. In a separate small bowl, beat the eggs, then pour one-quarter of the eggs at a time into the butter mixture, whisking vigorously until fully incorporated before adding the next portion. Once all the egg is incorporated, add the almond meal and flour, then whisk again until the ingredients form a thick paste. Add the rum and carefully tap 2 drops of almond extract in (no more, otherwise the flavor will be too strong). If using pastry cream, mix it with the almond cream now. When ready, chill the almond cream in the fridge while you prepare the puff pastry.  

3. Preheat the oven to 400°F (200°C). 

4. To make the crust, use a large bowl as a guide to cut a circle that’s 10 inches [25 cm] in diameter, or smaller, from each puff pastry sheet. Keep one pastry circle in the fridge and use the other to start assembling the pithivier.

5. Place the pastry circle on the baking sheet and spoon the almond cream in the center. Spread the almond cream evenly with a palette knife to a 1½-inch (4-cm) thickness, leaving a 1½-inch (4-cm) margin around the edges.

6. Brush all around the edges of the pastry with the egg wash, then remove the second pastry circle from the fridge and place it neatly on top. Use your hands to seal the pastry circles together by applying light pressure all around the edges. Trim any untidy bits from around the pithivier, then use the back of a knife to make inward incisions around the edges to completely seal the pastry circles together. (This prevents any leakage during baking.)

7. Fully coat the top of the pithivier with egg wash, then chill for 30 minutes. Then, add a second layer of egg wash and channel your inner artist to decorate the top, making lines or shapes using the back of a knife. Finish by cutting a small hole in the center to allow steam to escape during baking.

8. Bake for 40 minutes, or until well puffed and golden. Remove from the oven and allow the pie to cool on a cooling rack before you attempt to slice it and serve.