- For 6 people
To make this dish
Inverted puff pastry94 g water
8,2 g salt
75,6 g Lescure 84% fat butter sheet
232,7 g Flour T65 (Moulins Bourgeois)
247,7 g Lescure 84% fat butter sheet
99,9 g Flour T65 (Moulins Bourgeois)
Almond cream28,4 g eggs
45,4 g white almond powder
14,2 g Trehalose (Sosa)
14,2 g inulin
6,2 g corn starch
36,9 g AOP butter 82% (Lescure)
85,1 g Marzipan 52% (Lubeca)
1 pod vanilla pods
68,1 g orgeat syrup
64,1 g Lescure UHT Cream 35% fat
Riz au lait1 pod vanilla pods
343 g Whole milk 3,6%MG
21 g granulated sugar
51,6 g riz à risotto
The right ingredientsLescure UHT Cream 35% fat
The recipe, step by step
Inverted puff pastry
With a hook attachment, mix the water, the salt, the cubed butter and the flour until the mass is homogeneous. Formed a square dough and store into a chiller +4°C overnight.With a hook attachment, mix the cubed butter and the flour until the mass is homogeneous. Formed a square dough and store into a
chiller +4°C overnight.
Beat the butter with all kinds of sugar and the cornstarch for ten minutes.Whip the cream and keep it in a chiller +4°c. Incorporate the almond paste with the almond powder and continue to mix . Add the barley syrup with the eggs and mix. Incorporate the whipped cream into the mass. Use it.
Riz au lait
Wash the rice with the water and bring them to boil for three minutes. Strain the rice and pour in the milk cold, sugar and vanilla. Bing to boil, then let simmer until the texture of the rice become soft. Store in a chiller +4°c.
The eve, realize the puff pastry and let rest overnight in a chiller+4°c. Realize a double turn and a single turn.
Let rest minimum two hours in a chiller +4°c. Penultimate step, realize a double turn and let rest minimum two hours in a chiller +4°c. With a dough sheeter, laminate the puff pastry to three millimeters and detail with the lantern form. Store in a chiller +4°c thirty minutes minimum. Realize the almond cream and spread with the lantern form. Store in blast freezer. Realize the riz au lait and spread above the almond cream and deposited on the puff pastry. Cover with the second part of the puff pastry and press the side. Let rest one hours in the fridge and press again. Cut the exceed part and turn the lantern king cake. Bake in a convection oven 40 minutes to 170°c, trigger ON.