-
1
In a medium bowl, combine salt, water, and vinegar, stir until the vinegar dissolves.
-
2
In another bowl put the flour, make a well in the center, add the liquid and butter cut into small pieces.
-
3
Quickly mix the ingredients with your fingers until crumbly.
-
4
Form a ball with the dough.
-
5
Set aside for at least 1 hour in the refrigerator.
-
6
Place the ball on a floured surface, roll out using a rolling pin to form a rectangle 50 X 20 cm.
-
7
Fold the dough in thirds, like a business letter. This completes the first turn.
-
8
Rotate the dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again. Once again, the dough should be in a smooth, even rectangle.
-
9
Fold the dough in thirds again, completing the second turn.
-
10
Repeat the rolling and folding technique until the dough has had a total of three turns.
-
11
Put it in the refrigerator wrapped in plastic.
-
12
Chill for at least 30 minutes before using.
-
13
Remove the dough from the refrigerator and on a floured working surface let it warm up for 5 minutes and roll it out again in a 50 X 20 cm rectangle, fold in thirds again, completing a fourth turn.
-
14
Repeat the rolling and folding technique until the dough has had a total of eight turns.
-
15
In a bowl, mix the egg yolks and the sugar. Add the cornstarch.
-
16
Boil the milk and the split vanilla bean in half, lengthwise. Let it steep for 15 minutes.
-
17
Pour the milk into the egg mixture, mix well and return to the saucepan.
-
18
Cook over low heat and allow to boil, stirring regularly until it thickens.
-
19
Put the cream into a bowl to cool down.
-
20
In another bowl beat the butter and confectioner's sugar, add eggs, flour, ground nuts, and clementine zest. Mix until smooth.
-
21
Add 200 gr. of chilled pastry cream and stir.
-
22
Roll out the dough on a floured surface to form a rectangle 40X30 cm.
-
23
Place it on a floured baking sheet and let it stand for 30 minutes in the refrigerator.
-
24
Cut 2 discs of 20 cm diameter.
-
25
Place one disc on a baking sheet, prick with a fork.
-
26
Spread the pastry cream in the center, leaving 1 cm around the edge. Place the king figurine or prize.
-
27
Moisten the edge of the disc with a brush and a little water.
-
28
Place the second disc on top and seal the edges with your fingertips or using a fork.
-
29
Make cuts with a knife around the cake and also on top to decorate.
-
30
Glaze with egg yolk beaten with milk and with a knife draw shapes on top.
-
31
Preheat the oven to 175 degrees Celsius and bake for 40 minutes.
