Tips and tricks on the individual apple and speculoos pithivier with the magimix

15 tips and tricks about the magimix recipe

• Use a good quality puff pastry to get a crispy and golden king cake.
  
• Prepare the apple-speculoos compote in advance and let it cool completely before using it to avoid making the puff pastry soggy.
  
• Add a pinch of cinnamon to the apple-speculoos compote to enhance the flavors.
  
• You can replace the speculoos with sliced almonds for a crunchier filling.
  
• When rolling out the puff pastry, use a little flour to prevent it from sticking and to achieve a lighter texture.
  
• Make sure to seal the edges of the pithivier well to prevent the filling from leaking during baking.
  
• Before browning the king cake, you can sprinkle some brown sugar on top to achieve a nice color.
  
• For an even more indulgent king cake, you can add chocolate chips to the apple-speculoos filling.
  
• If you prefer a smoother texture, you can mix the apple compote and frangipane to achieve a homogeneous filling.
  
• Let the pithivier rest before cutting it so that the frangipane solidifies slightly and is easier to cut.
  
• Serve the pithivier warm with a scoop of vanilla ice cream or custard for an even more indulgent dessert.
  
• Don't forget to hide a bean and a crown inside each individual pithivier to respect the tradition of the "king cake" !
  
• Brushing egg on the edge of the pastry will help seal your 2 king cakes circles together.
  
• Cinnamon is optional but pairs perfectly with apple. It's up to you if you like the apple/cinnamon combination.
  
• Also check out our other magimix pithivier, such as the classic kign cake or the pear and chocolate pithivier.