Honey & Saffron Frangipane

A filling fit for King Cake

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If the Magi followed a star carrying gifts of gold, frankincense and myrrh, then I can only imagine that star must've been made with something equally if not more opulent and remarkable, and what is more remarkable than honey and saffron? 

A mere two million flowers must be visited by the five-eyed insect we know as the honey bee to make a single pound of honey. That’s 55,000 miles of travel, from nectar to comb.

Meanwhile, ounce-for-ounce saffron is more expensive than gold, and another 150 flowers are required to make a single gram of this sunset-hued spice. 

To call them precious is an understatement. Their luxuriousness translates on the palate, offering a sensuous luxury that consumes the olfactory receptors and tastebuds; they smell and taste expensive.

Combined with ground almonds to make a frangipane and sandwiched between layers of puff pastry, it makes for a galette des rois that sums up all I hope for any new year. Not riches and opulence per se, but relatively simple sensory moments that confirm life is here and now, awake and always able to smell the flowers and appreciate the small and miraculous ways the Earth continues to turn.

Whilst the following recipe was used for a galette des rois, it most certainly does not need to be its final or only destination. For reference, the amounts called for will make two 7 - 8 inch galettes, which I made using inverse puff pastry (by no means as overwhelmingly tricky as it sounds, and I would encourage anyone to give it a go). Still, the filling is also perfect for a sweet shortcrust tart, especially with the addition of poached pears baked into it.

If you are looking for a thorough deep dive on puff pastry and how to assemble a galette des rois, then you won’t find a more comprehensive guide than the one provided here by the ever-excellent Nicola.

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Honey & Saffron Frangipane

This frangipane is bolstered with crème pâtissière to add the richness the occasion requires. It also provides another opportunity to amp up the saffron and honey flavour by infusing the milk for the pastry cream with saffron and sweetening with honey.

Let’s begin with the Creme Patissiere…

Ingredients

125g whole  milk
3-4 saffron threads
10g honey
10g caster sugar
10g flour
1 egg
Pinch sea salt

Measure the milk into a saucepan, add the saffron and the honey, and heat to just below a simmer. 

Mix the caster sugar and flour in a separate bowl and whisk in the egg. Add the warm milk and whisk to incorporate; return the mixture to the saucepan and thicken over the heat, stirring constantly until the custard bubbles and the flour has cooked out. 

Transfer to a bowl to cool, and cover with film or parchment to prevent skin from forming on the surface.

To make the Frangipane…

Ingredients

50g honey 
5-6 saffron threads
200g unsalted butter
100g caster sugar
50g soft light brown sugar
200g whole egg
200g ground almonds
40g plain flour
5g sea salt

Place the honey in a small saucepan and add the saffron. Warm gently to allow the saffron to bloom, infusing the honey. Remove it from the heat and allow it to cool. 

Beat the butter until soft; add the sugars and cooled honey. Beat again to combine before adding the eggs, followed by the ground almonds, flour and salt.

Once the pastry cream is cool, fold it through the frangipane.

Proceed with filling your puff or shortcrust. The filling will keep for up to three days in the fridge and can also be frozen for up to a month.

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