Frangipane pancake recipe by Cyril Lignac

At the time of Epiphany, Pure France wanted to make the famous frangiane pancake.

Recipe by Cyril Ligna

Ingredients:

For the pastry cream:

• 2 eggs

• 50g of sugar

• 30g of flour

• 25cl of milk

• 1 vnilla pod

For the almond cream

• 3 egg yolks

• 125g of almond powder

• 100g of granulated sugar

• 125g of powdered potato

Pour la frangipane

• The mixture of the pastry cream + the almond cream + 1 capful of rum

• 2 rolls of pure butter puff pastry

• 2 egg yolks for the gilding

Préparation:

1. Preparation of the pastry cream:

Whisk the eggs with the sugar until the mixture turns white. Add the flour, mix.

Split the vanilla bean in half. Collect the seeds and place them with the milk in a saucepan.

Heat the milk then pour it over the egg / sugar mixture.

Mix then return everything to the saucepan. Thicken over low heat. Then cover with cling film and leave to cool for one hour.

2. For the almond cream:

Work together the softened butter and sugar until the mixture whitens. Add the yolks one by one, then the ground almonds.

Mix the pastry cream with the almond cream, adding the capful of rum. Pour the cream into a pastry bag.

3. Next

Roll out a first dough. Start from the center with the pastry bag to spread the cream in a spiral.

Stop 2 centimeters from the edge. Insert the bean in the cream. Brush the edge of the pastry with egg yolk.

Place the second dough by welding the edges.

Brown the top of the pancake with the egg yolk. Draw streaks with a knife.

Refrigerate the cake for an hour.

Preheat the oven to 200 ° C, bake for 10 minutes then lower the temperature to 180 ° C and continue cooking for about 30 minutes.

Enjoy!