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 !
Epiphany cake
Ingredients
- 650 g Puff pastry (See the puff pastry recipe)
- 600 g almond cream (See the almond cream recipe)
- 1 egg
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.