Recipe The traditional King Pie
To make this dish
Ingredient list
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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
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Pastry cream filling179 g milk
45 g egg yolks
36 g sugar
9 g T55 flour
9 g cream powder
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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
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Finishing touches200 g egg yolks
50 g Cream 35% Fat
50 g milk
SQ coffee extract
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Puff Pastry
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.
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02
Pastry cream filling
Prepare a traditional pastry cream.
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03
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.
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04
Finishing touches
Combine the ingredients and set aside in the refrigerator.
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05
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.
Let rest.
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.
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