Speculoos and Pear King's Cake
Ingredients
- 2 vegan puff pastry sheets
- 1 pear
Speculoos spread
- 120g vegetable cream or coconut milk
- 250g speculoos cookies
Speculoos pastry cream
- 250mL plant-based milk
- 12g cornstarch
- 1 teaspoon agar agar
- 120g speculoos paste
- 2 pinches fine salt
Speculoos cream
- 200g ground speculoos
- 100g unsweetened applesauce
- 100g margarine
Preparation
Mix the 200g of speculoos to make powder and set aside.
Mix the ingredients for the speculoos spread and set aside.
In a saucepan, make the speculoos pastry cream by mixing all ingredients and thicken by whisking over medium heat. Chill in the refrigerator.
Prepare the speculoos cream by beating margarine and applesauce together, then add the speculoos powder and mix with a spoon.
Add the chilled pastry cream to the previous mixture and stir. The frangipane is now ready.
Unroll one puff pastry sheet and spread the frangipane in the center. Add pieces of pear.
Place the second puff pastry sheet on top, ensuring no air bubbles, seal the edges and crimp them.
Decorate the top and make vents for air escape if needed. Brush with a mixture of vegetable cream and agave syrup (50-50).
Bake at 200°C for 25 minutes. Brush again and bake for another 10 minutes or until golden.
Notes
Traditionally eaten in January for Epiphany celebrations.
