Epiphany cake

The epiphany cake is this famous french pastry that animates beginning of every year … She gathers and welcomes the new year in delicate flavors decorated with wonderful smells of almond cream. It is a magical moment not to be missed !
Category : Epiphany recipes
Difficulty : Confirmed
Servings : 10 people
Preparation time : 1 hr 30 mins
Cooking time : 45 mins
Rest time : 12 hrs
Total time : 2 hrs 15 mins
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Epiphany cake

Ingredients
  

Instructions
 

  • For this epiphany cake recipe, prefer using the traditional puff pastry rather than the quick method. The two recipes are both available on my channel.
  • For the almond cream, you will also find the recipe on my channel.
  • Place the puff pastry in front of you with the fold on your right. Roll up the pastry lightly in order to slice it into two identical squares.
  • Take one square of the puff pastry and roll it up progressively to obtain a disc.
  • This is an epiphany cake for 8 to 10 people. You have to roll up the pastry in a way that you will obtain everywhere the same thickness of about 3 mm.
  • Place the pastry on a baking sheet and slice a round of 26 to 28 cm in diameter .
  • Beat one egg with a fork then glaze 2 cm all around the pastry with a paint brush.
  • Fill with almond cream thanks to a pastry bag on 1 cm in height.
  • You can also fill the epiphany cake with frangipane. It’s a mixture of 1/3 of pastry cream with 2/3 of almond cream. The almond flavor will be less strong.
  • Roll up the other square previously cut with the leftovers of the first sliced square to obtain a disc. The round must be a little bigger than the first one.
  • Place the pastry on top of the epiphany cake and fit the shape of the cake carefully. Press lightly on the edges to stick together the two pieces of pastry.
  • Cut out the top of the epiphany cake.
  • Notch the edges of the epiphany cake by leaning the knife’s blade.
  • Glaze the epiphany cake except the edges with a beaten egg thanks to a paint brush.
  • Leave the epiphany cake to rest for 10 to 12 hours in a refrigerator.
  • Before the heat, take the epiphany cake out of the refrigerator 15 minutes earlier and glaze it one more time. Then preheat the oven to 180 °C.
  • Draw lines on the epiphany cake with a knife by leaning the blade to mark the pastry without cutting it.
  • Jab the epiphany cake with a knife 4 or 5 times to let the steam getting out.
  • Bake the epiphany cake at 180 °C during 35 min to 45 min. You have to often watch the baking.
  • Let the epiphany cake cooling down on a grid.
The video is in French, but you can see the English subtitles.
Remember to enable them in the YouTube settings.

Video

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