To make this dish
Puff Pastry940 g T55 flour
310 g T45 flour
125 g Lescure Unsalted 250g butter Roll 82% fat
1000 g Unsalted 1kg butter Sheet 84% fat
25 g salt
25 g vinegar
500 g water
Pastry cream filling179 g milk
45 g egg yolks
36 g sugar
9 g T55 flour
9 g cream powder
Frangipane cream filling393 g Lescure Unsalted 250g butter Roll 82% fat
393 g sugar
393 g egg
393 g ground almonds
58 g T55 flour
233 g pastry cream
39 g dark rum
Finishing touches200 g egg yolks
50 g Cream 35% Fat
50 g milk
SQ coffee extract
The recipe, step by step
Using the dough hook, combine the two types of flour, the butter, the salt dissolved in the vinegar and drizzle in the water.
Shape into a ball and let rest in the refrigerator.
Roll out the détrempe and insert the butter sheet.
Close the dough parcel and give it its turns.
Pastry cream filling
Prepare a traditional pastry cream.
Frangipane cream filling
Cream the softened butter with the sugar.
Add the ground almonds and flour then gradually add the eggs.
Stir the room-temperature pastry cream, combine the two mixtures then add the warmed rum.
Combine the ingredients and set aside in the refrigerator.
Assembly and baking
Perform 5 single turns, letting the dough rest between turns.
Roll the dough to a thickness of 2 mm and cut into Ø26 cm circles.
Pipe 450 g of frangipane into a Ø20 cm circle on a sheet of baking paper and freeze.
Place a frangipane insert in the centre of a puff pastry circle.
Moisten the edges by brushing with a little water.
Place another circle of puff pastry on top.
Turn the king pie over, brush three times with egg wash (refrigerating for 30 minutes between applications).
Score in a Pithiviers or chevron pattern.
Prick and bake in a 170°C convection oven for approximately 50 minutes.