Here is what you need
Ingredients
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- Galette des Rois (frangipane cake) 1 Entire
- Spread Dough 30 g
- Pecan nuts 50 g
- Sugar 150 g
- Liquid Cream 100 g
- Caster Sugar 100 g
- Fleur De Sel 1 g
- Fresh hazelnut 100 g
- Whisk
- Pan
- Knife
- Stove
- Wooden Spatula
- Board
- Silicone Spatula
- Mandolin
- Bread Knife
Materials
- Whisk
- Pan
- Knife
- Stove
- Wooden Spatula
- Board
- Silicone Spatula
- Mandolin
- Bread Knife
How to make !
-
Step
01
Caramel with salted butter
Take the pan and caramelize the sugar. Deglaze with the liquid cream, add a pinch of fleur de sel, and reduce until thickened. Let it cool down, then pack into a piping bag.
-
Step
02
Pecan nougatine
Take the pan and caramelize the sugar. Add the pecan nuts and remove from the heat. When the caramel starts to set, remove from the pan and onto a sheet of baking paper. Wait about ten minutes and then chop with a knife.
-
Step
03
The spread dough
Bring to room temperature and pack into a piping bag.
-
Step
04
Assembly of the frangipane cake
Take the cake and cut the top of it with a bread knife. On the frangipane part make dots with the spread and the caramel with salted butter. Sprinkle the whole cake with chopped nougatine and finish with hazelnut shavings.
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Materials
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- Pan
- Knife
- Stove
- Wooden Spatula
- Board
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Ingredients
- Galette des Rois (frangipane cake) 1 Entire
- Spread Dough 30 g
- Pecan nuts 50 g
- Sugar 150 g
- Liquid Cream 100 g
- Caster Sugar 100 g
- Fleur De Sel 1 g
- Fresh hazelnut 100 g
Inspirations
How to make !
-
Step 01 Caramel with salted butter
Take the pan and caramelize the sugar. Deglaze with the liquid cream, add a pinch of fleur de sel, and reduce until thickened. Let it cool down, then pack into a piping bag. -
Step 02 Pecan nougatine
Take the pan and caramelize the sugar. Add the pecan nuts and remove from the heat. When the caramel starts to set, remove from the pan and onto a sheet of baking paper. Wait about ten minutes and then chop with a knife. -
Step 03 The spread dough
Bring to room temperature and pack into a piping bag.
-
Step 04 Assembly of the frangipane cake
Take the cake and cut the top of it with a bread knife. On the frangipane part make dots with the spread and the caramel with salted butter. Sprinkle the whole cake with chopped nougatine and finish with hazelnut shavings.
Jean Imbert
French Chef, Jean Imbert, has been passionate about gastronomy since he was a child. He is the younest graduate of the Paul Bocuse Institute and the head chef of several restaurants. Internationally renowed, he organizes dinners all over the world. He is one of the first French chefs recognized for his environmentally responsible cuisine.