On the 2nd Sunday following Christmas (usually the first Sunday of January), we eat a King Cake in France to celebrate the Epiphany. Inside each cake is hidden a small porcelain figurine, “la fève”, and the person who gets the piece of cake with the charm is crowned queen or king for the day!
What you need:
- A knife and a chopping board
- A pie plate (tart tin)
- A pot (to caramelize the chopped nuts)
- A wooden spoon
- A big bowl
Ingredients for 6 persons:
- 2 ready rolled puff pastries
- 2 apples (I used Jazz apples)
- 60 gr almond powder
- 30 gr chopped nuts
- 2 eggs
- 10 cl single cream
- 3 tablespoons brown sugar
- 1 tablespoon milk
Before you start:
- Peel the 2 apples, remove the hard part in the middle, and cut them into small pieces.
Ready to go?
- Preheat oven to 180 degrees C
- Unroll the pastry sheet in the pie plate.
- Cover the bottom with the almond powder.
- Add the pieces of apple.
- In a big bowl, mix 1 egg, the single cream and a tablespoon of brown sugar. Poor the preparation on top of the apple pieces & almond powder in the pie plate.
- In a pot, on medium-high heat:
- Put 2 to 3 tablespoons of sugar
- Add a bit of water
- Let it boil so the sugar melts and becomes caramel, stirring constantly with a wooden spoon (be careful not to burn the sugar)
- Once it becomes thicker and a bit brown (like caramel), after around 5 minutes, throw the chopped nuts and mix till coated
- Sprinkle the caramelized nuts on top of the apples
- If you want to hide a small porcelain figurine, now is the time to do so!
- Cover with the 2nd pastry. Trim and seal the edges. Decorate your pie using the leftover pastry.
- In a bowl, mix an egg yolk with a bit of milk and brush this over to make sure a nice golden colour is achieved once cooked.
- Bake the pie for 40 minutes (checking from 30 min and lowering the temperatures to 160 degrees C if the pie browns too much).
- BON APPÉTIT !