King’s Pancake with Frangipane
Snail Puff Pastry – Thermomix Style
Buttery puff pastry wrapped in a golden spiral and filled with rich almond frangipane makes this King’s Pancake with Frangipane a stunning centrepiece dessert. Inspired by traditional European Epiphany cakes, this version uses ready-made puff pastry and a smooth Thermomix frangipane for ease, while still delivering bakery-style results.
Crisp on the outside and soft, nutty, and fragrant on the inside, this dessert is perfect for celebrations, afternoon tea, or a special family treat.
Ingredients (Serves 6–8)
Frangipane Filling
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100 g unsalted butter, softened
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100 g sugar
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100 g ground almonds
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1 large egg
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1 teaspoon vanilla extract
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1 tablespoon plain flour
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1 tablespoon milk (optional, for softer filling)
Pastry
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2 sheets puff pastry, thawed
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1 egg, beaten (for egg wash)
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Flaked almonds, for topping (optional)
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Icing sugar, for dusting (optional)
Method (Thermomix)
1. Make the Frangipane
Place butter and sugar into the mixing bowl.
Mix 20 sec / Speed 4 until creamy.
Add ground almonds, egg, vanilla, flour, and milk (if using).
Mix 20 sec / Speed 4 until smooth and spreadable.
Scrape down sides and set aside.
2. Prepare the Puff Pastry
Lay the puff pastry sheets on a clean surface.
Spread the frangipane evenly over the pastry, leaving a 1–2 cm border along one long edge.
Starting from the long edge, roll each sheet tightly into a log.
3. Form the Snail Shape
Place one rolled pastry on a lined baking tray and coil it into a spiral.
Attach the second roll to the end and continue coiling to form a large snail shape.
Tuck the end underneath.
4. Chill
Refrigerate the pastry for 20–30 minutes to help it hold its shape and puff evenly.
5. Bake
Preheat oven to 190°C (170°C fan-forced).
Brush the pastry with beaten egg and sprinkle with flaked almonds if desired.
Bake for 30–35 minutes, or until deeply golden and puffed.
6. Cool and Serve
Allow to cool slightly before dusting with icing sugar.
Slice and serve warm or at room temperature.
Serving Suggestions
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Serve with whipped cream or vanilla custard
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Pair with fresh berries
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Enjoy with coffee or tea
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Traditionally served with a hidden charm or almond inside
Tips for Best Results
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Chill the pastry before baking for better layers
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Do not overfill with frangipane
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Use high-quality butter for richer flavour
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Bake on the lower oven rack for crisp bases
Variations
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Chocolate almond: Add chocolate chips to the frangipane
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Orange almond: Add orange zest to the filling
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Pear frangipane: Layer thin pear slices over filling
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Mini snails: Cut rolls into slices and bake individually
Storage
Store leftovers in an airtight container for up to 2 days.
Reheat briefly in the oven to restore crispness.
Final Note
This King’s Pancake with Frangipane Snail Puff Pastry is elegant yet simple, combining classic flavours with an impressive presentation. Thanks to the Thermomix, the frangipane comes together effortlessly, making this recipe ideal for both celebrations and everyday baking.