King's cake #2

Yield: 1 Servings

Measure Ingredient
9 ounces Puff pastry
1½ pint Milk
1 teaspoon Sugar
1 teaspoon Vanilla
1 cup Sugar
4 \N Eggs; beaten
1 pinch Salt
¾ cup Crushed almonds
1 tablespoon Old rum
4 tablespoons Softened butter

Prepare frangipane cream by boiling milk with sugar and vanilla. Combine flour, sugar, eggs, and salt in a thick-bottomed saucepan and mix together thoroughly. Gradually add the hot milk mixture and cook slowly for about 3 minutes, stirring all the time, until cream thickens. Pour the cream into a bowl and stir in ¾ cup crushed almonds, rum, and butter. Mix well.

Roll out puff pastry and cut into a 9 or 10 inch round. Cut two.

Mound up pastry cream in the center of bottom pastry, leaving a ¾ pastry ring around the edge. Place a small bean or plastic baby somewhere in the crust to symbolize the infant Jesus. Place second round over cream filling and seal around outside edges. Trace a pattern on the top of the dough with the point of a knife and brush it with egg.

Bake in a 475 degree oven until the top is golden brown.

Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm <lhamm@...> on Jan 10, 1998

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