Intermediate
30 min
30 min
2 cakes
Made with the products below :
1. King cake puff pastry
Ingredients:
- 8.81 oz / 250 g of flour
- 0.17 oz / 5 g of salt
- 0.17 oz / 5 g of butter
- 4.58 oz / 130 g of water
- 4.409 oz / 125 g of laminating butter (beurre de tourage)
Rest time: 2h45 min
Steps:
- Making the détrempe (a mixture of flour, water, and salt that serves as the base for certain doughs): Combine the flour, salt, and 0.52 oz / 15 g of butter in a food processor. When the mixture resembles coarse sand, add the water.
- On a sheet of parchment paper, roll out the détrempe into a rectangle approximately 40x25 cm. Let it rest in the refrigerator for 1 to 2 hours.
- On another sheet of parchment paper, roll out the butter for laminating (beurre de tourage) into a rectangle approximately 18x25 cm.
- Enclose the butter completely within the détrempe so that the butter is no longer visible. Perform a first simple fold (tour simple) and let the dough rest in the refrigerator for at least 45 minutes.
- Then, complete 5 additional simple folds, allowing the dough to rest for 45 minutes between each fold.
2. Basic pastry cream
Ingredients:
- 3.17 oz / 90 g of whole milk
- 0.35 oz / 10 g of heavy cream (35% fat)
- 0.35 oz / 10 g of cornstarch
- 1 egg yolk
- 0.35 oz / 10 g of granulated sugar
- ¼ Norohy vanilla bean
Prep time: 10 min
Steps:
- Bring the milk and heavy cream to a boil, infusing them with the ¼ Norohy vanilla bean.
- In a separate bowl, whisk together the cornstarch and granulated sugar, then add the egg yolk.
- Gradually pour the boiling milk and cream mixture over this, whisking constantly.
- Return the mixture to low heat and cook until it thickens and reaches a boil.
3. Vanilla almond filling
Ingredients:
- 2.99 oz / 85 g butter
- 5.9 oz / 167 g almond paste
- 0.70 oz / 20 g almond flour
- 0.35 oz / 10 g cornstarch
- 1 Norohy vanilla bean
- 2.99 oz / 85 g eggs
- 2.99 oz / 85 g basic pastry cream
Prep time: 10 min
Steps:
- Soften the almond paste by mixing it with the 2.99 oz / 85 g of eggs.
- Add the almond flour, scraped vanilla bean seeds, and softened butter.
- Lightly whip the mixture, then incorporate the cornstarch.
- Finish by folding in the tempered pastry cream.
4. Dark chocolate almond filling
Ingredients:
- 14.4 oz / 408 g vanilla almond cream
- 3.174 oz / 90 g Caraïbe 66% dark chocolate
Prep time: 10 min
Steps:
- Once the vanilla almond cream is prepared, mix in the melted Caraïbe 66% dark chocolate cooled to 95-104°F (35–40°C).
- Stir well until fully combined.
- Store in the refrigerator.
5. Dark chocolate king cake assembly
Steps:
- Roll out the puff pastry to a thickness of 2 mm. Let it rest for 5 minutes before cutting to prevent the dough from shrinking.
- Cut out 16 cm rounds and place them on a baking sheet lined with parchment paper. Brush the edges of the base with an egg wash.
- Pipe 7.93 oz / 225 g of chocolate almond cream onto the base.
- Place the top layer of pastry over the filling and seal the edges firmly.
- Brush with egg wash for the first time and let it rest in the refrigerator for 5 minutes.
- Brush with egg wash a second time, then use the tip of a knife to draw a diamond pattern on the surface.
- Prick the edges and center of the pastry to allow steam to escape.
- Crimp the edges (chiqueter) for decoration.
- Let the assembled king cake rest in the refrigerator for 15–20 minutes before baking. Bake in a fan oven at 356°F (180°C) for 35–40 minutes.
