Here we are already at the time of the Epiphany, this time of the year when we take pleasure in making a King Cake or a brioche, and especially in finding the bean hidden inside.
King cake is eaten on January 6 in honor of Epiphany, or Twelfth Night, which historically marks the arrival of the three wise men/kings in Bethlehem who delivered gifts to the baby Jesus.
This year, it is a pistachio-raspberry king cake that is proposed, with a syrup that makes it shine from all sides.
Who will be the queen or king in your house this year?
Prep Time: 30 minutes
Baking Time: 45 minutes at 350°F (180°C)
Difficulty: easy
For: a round mold of 11 inches (28 cm) of diameter
For the Crème Pâtissière
For the Pistachio Cream
For the Finishing Touches
Preheat oven to 350°F (180°C).
Start by making the Crème Pâtissière: mix all the ingredients in a saucepan and whisk well (it is important to whisk well, otherwise the cornstarch could make lumps).
Bring to a boil without ceasing to stir. As soon as the cream thickens, remove from the pan and continue stirring for about 2 minutes. Leave to cool.
Then make the pistachio cream: whisk together the soft butter and sugar until the mixture whitens. Add the eggs one by one while whipping after each addition, then the pistachio powder.
Mix together the crème pâtissière and the pistachio cream.
Place the first disc of puff pastry on a baking tray covered with parchment paper.
Pour in the cream mixture.
Spread the raspberries.
Add a bean. If you don’t have one, you can replace it with a whole hazelnut or an almond.
Cover the pie with the second disc of puff pastry. Roll the rolling pin around the entire circumference of the pan to remove excess dough. Press all the way around with your fingers to weld.
Decorate the top with a knife by making pretty designs (flowers, lozenges, etc.), but without pressing too much, so as not to pierce the dough.
Brush the pie with an egg yolk.
Bake for about 45 minutes.
At the exit of the oven, make a syrup to make the pie shine. Mix in a saucepan water with sugar. Boil for 3 minutes and spread with a brush on the pie.
Let cool before tasting and find the bean!
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