The suspense, le cru de la galette Fashion Cooking 2012 a wafer will be “Pear-Carambar Twelfth Night Cake”. My immoderate taste for the cake would push me to make only cakes frangipane throughout the month of January, but the desire to expand the revenue base of Epiphanistique blog forces me every year racking my brains for a unique flavor. I thought a lot before finding a combination that pleased me entirely. Once the taste pear-Carambars found, it was to develop the recipe. After a disastrous first attempt which saw a complete cake in the trash, I finally managed to develop a texture and taste that I liked for garnish, ni trop mou, not too dense, ni trop sucré, or disgusting; the perfect mix of caramel and pear. We were 12 to draw the Kings this weekend, I made a cake and a pear-frangipane Carambars, He did not remain a single crumb of either pancakes. And the pear-Carambar one was worshiped even by the most skeptical.

The choice of pastry: For a galette des Rois successful, the choice of puff pastry is essential, it must be good and it flips out without too much nor too swell. Mainly, it takes a puff not too thin or the operation of assembling the cake just be dangerous and you're likely to end with a hole in your cake or a piece of dough in your hand when you superimpose your . Obviously the ideal is to make the house, but unlike the pastry or shortbread earning really be homemade, I do not find that the added value of the taste of the pastry house worth the investment time (and emotional because success is not always the RDV) that takes the preparation of a puff pastry house.

So if like me you have not got all day, Best puff of commerce is pure butter puff pastry spread of pre-Picard that are sold by more 2 perfect for a cake (to thaw slowly in refrigerator for 24 hours at room temperature or 1:30). Otherwise I love the puff Herta Treasury Grandmother, not extraordinary in terms of composition as they are based on vegetable oils and not butter, but the result in terms of layering and taste is really nice.

Pear-Carambar Twelfth Night Cake

Serves 8/10 people

Prep : 35mins
Resting time : 1hr
Cooking : 35-40mins

- 2 pure butter puff pastry

Pastry cream:
- 2 egg yolks
- 15g de maizena
- 20g sugar
- 100ml milk
- 20 Carambars

Almond cream:
- 100g butter, softened (but not melted)
- 100g icing sugar
- 100g almond powder
- 1 egg

- 2 pears
- 1 knob of butter

To golden:
- 1 egg
- 2 teaspoons milk

Carambar cream: In a saucepan, beat 2 egg yolks and cornstarch with 15gr 20gr sugar. In a second pot, melt Carambars with 10cl of milk and turn continuously with a wooden spoon until completely melted Carambars are (it may take at least 5 minutes).

Pour the hot milk with Carambars in the second pot containing the mixture with eggs. Whip, put this pot on the stove and thicken over low heat stirring constantly with a wooden spoon. Let cool.

The almond cream: Mix 100g butter, softened, 100g icing sugar, 100g of almond powder and 1 egg. Whisk continuously for a while until it lightens up.

Gently mix the Carambar pastry cream to the almond cream.

Peel pears and cut into small cubes. Fry the diced pears 10 minutes over low heat in a pan.

Assembling: Place the first pastry on a sheet of parchment paper on a baking tray. Place the preparation in the middle and spread up to 1.5 cm from the edge. Répartir les dès de poire cuits et les enfoncer légèrement dans la préparation. DO NOT FORGET to push the bean in the frangipane (not too close to the center or, nor the edge). With a brush soaked in milk, moisten the edge of the dough.

Gently lift the second dough and place it above by adjusting for it to be side by side with the first. Join the two pastes on the edge by pressing with your fingers and repeat the operation by pressing the tip of a round knife about every 5mm all around the cake. You can even cut 1mm of pastry using a roller to ensure that both pastries remain sealed during the cooking.

The longing: Mix one 1 egg and one tablespoon of milk and sugar the cake with a brush.

Place the cake in the fridge for 1 hour (very important !). Brush again with the egg just before baking and draw lines with the tip of a knife.

For an air puff, bake the cake in an oven unventilated. Count at least 35-40min at 210 °. Place it in the bottom of the oven and then in the middle and finish cooking with a sheet of aluminum on top so it doesn't darken too much.