A very greedy Twelfth night cake
Ok, I know I’m very late for the Twelfth night cake, but there’s no reason to eat this cake only in january if it’s yummy!
Au bureau avec les collègues on a mangé plusieurs galettes. A chaque fois celui qui trouvait la fèves devait ramener une galette. Du coup pour changer un peu des galettes classiques j’en ai fait une chocolat (et aussi parce que je suis droguée au chocolat!).
At the office, with my colleagues, we ate a lot of this cake. The person who found the charm had to bring a cake. We ate a lot of classic cakes so I wanted to change and choose to make one with chocolate (and also because I’m a chocolate junk!).
J’ai choisi de faire une frangipane et non une crème d’amandes pour avoir quelque chose de plus léger et un brin crémeux.
I choose to make a marzioan instead of an almonds cream to obtain something light and a little bit creamy.
For the marzipan
100g de crème pâtissière au chocolat / 100g of chocolate pastry cream
° Cream butter, add sugar, beat until frothy.
°Add the eggs 1 one by one.
° Add the almond powder, alcohol, mix well.
°Une fois la crème d’amandes prête ajoutez les 100g de crème pâtissière au chocolat (froide).
°Once the almonds cream ready add the 100g of chocolate pastry cream to it (cold).
°Divide your dough in width to obtain 2 squares of dough.
° Spread over 3 mm thick and cut out discs of about 23 cm in diameter.
° Place a disc on the wet baking sheet (or on a baking sheet moistened silicone). Adhere it by pressing with your hand. Prick with a fork the circle, but not the edges.
°With a circle of 20 cm in diameter, slightly mark the location of the cut.
° With a brush brown the edges, spill a little on the inside of the disc.
°Spread almond cream as a dome, without putting on the golden section.
° Poser les 2ème disque sur la crème d’amandes.
° Place the second disc on the almond cream.
° Adhere the edges by pressing gently with your fingers, not with your fingernails
°With a 20cm diameter pastry circle press the boundary.
° With a small knife scalloped edges of your pie (cut rounded teeth), I helped me with a small round cookie cutter to have a scalloping that will not be distorted. Place it on the edge of the pie and cut the outline of a half circle and hop off again …
°Parfaire les festons et la soudure si nécessaire.
° To perfect scallops and welding if necessary.
°Golden with egg without spilling gilding and chill about 30 minutes.
°Golden again with a brush and egg.
°Cross by drawing arcs of circles in the dough with a small knife that you hold slightly tilted.
°Make small scratches on the scallops and drill 3 or 4 small holes on top. They serve as a chimney to evacuate the steam during cooking to avoid the dough to crack.
°Bake in hot oven 210 ° C, 25 to 35 minutes.
°Boil 10g of water and 30g of sugar. Spread a little of the syrup, brush the pie out of the oven, it will make it shine. Cool on wire rack.
° Always work the pastry very cold or it becomes soft and will break, it will be hard to handle. Feel free to give it to cool or freeze a few minutes.
° To move your dough discs you can fold them in 4. You will get a triangle that will be easier to handle, unfold it, once installed in the right place, you’ll get back a disc.