Praline King Cake with nutty vanilla cream and mango compote

Published on January 7, 2025

Level :

Intermediate

Prep Time :

1h35 min

Cook Time :

45 min

Servings :

2 cakes

Praline King Cake with nutty vanilla cream and mango compote recipe

An original recipe by L'Ecole Valrhona Gourmet

Utensils:

2 rings, 16 cm in diameter
1 ring, 20 cm in diameter
Acetate (rhodoïd)
2 fèves (small figurines)
1 pastry brush

Made with the products below :

1. King cake inverted puff pastry

Ingredients:

Beurre manié (Butter mixture):
- 150g flour
- 380g butter
Détrempe (Base dough):
- 350g flour
- 12g fine salt
- 4g vinegar
- 110g butter
- 150g water

Prep time: 1h

Rest time: 6h

To be prepared the same day

Prepare the détrempe (base dough):
Using a stand mixer with the dough hook, mix the flour, salt, water, and vinegar all at once. Once the dough is smooth, stop the mixer, shape the dough into a ball, wrap it in cling film, and refrigerate for at least 2 hours.
Prepare the beurre manié (butter mixture):
In a stand mixer with the paddle attachment, mix the room-temperature butter and flour until a smooth and homogeneous mixture forms. Stop mixing as soon as the consistency is uniform. Place the butter mixture between two sheets of parchment paper and roll it out with a rolling pin into a rectangle approximately 5 mm thick. Refrigerate the beurre manié until it's time to laminate the dough.
Combine the détrempe and beurre manié:
After the détrempe has rested, roll it out to cover two-thirds of the surface of the beurre manié rectangle. Place the détrempe on one end of the beurre manié, ensuring the edges align neatly. Fold the uncovered third of the beurre manié over the détrempe. Then fold the section with two layers back over the first, creating three layers. This is a simple fold (tour simple).
Perform the turns:
Rotate the dough a quarter turn, then perform a double fold (tour double), folding the edges toward the center and then folding the dough in half. Wrap the dough in cling film and refrigerate for at least 2 hours to relax the gluten.
Repeat the process with another simple fold followed by another double fold, ensuring to rotate the dough a quarter turn each time. Wrap the dough again in cling film and refrigerate for at least 2 hours before rolling it out for use.

2. King Cake vanilla hazelnut filling

Ingredients:

80g softened butter (beurre pommade)
65g powdered sugar
80g hazelnut flour
45g whole eggs
10g potato starch
Zest of 1 lemon
1 Norohy vanilla bean
15g roasted hazelnuts

Prep time: 15 min

Rest time: 30 min

To be prepared the day before

Prepare the softened butter (beurre pommade) by cutting 80g of butter into small pieces and letting it sit at room temperature for 30 minutes. Once softened, work it vigorously with a spatula until it has the texture of a cream or pomade.
Add the powdered sugar, potato starch, and hazelnut flour to the softened butter. Mix well.
Incorporate the whole eggs into the mixture.
Finish by adding the lemon zest and the seeds from the Norohy vanilla bean.
Pipe 100g of the hazelnut cream into two 16 cm rings lined with acetate (rhodoïd).
Sprinkle the roasted hazelnuts on top.
Freeze until firm.

3. King Cake mango compote

Ingredients:

180g mango purée
15g brown sugar
4g pectin
3g gelatin
15g water (to rehydrate the gelatin)
15g acacia honey
120g diced mango
30g lemon juice
As needed: 50% fruity almond-hazelnut praline

Prep time: 15 min

Rest time: 30 min

To be prepared the day before

Lightly caramelize the honey in a saucepan, then add the diced mango.
Cook for a few moments until the mango softens slightly.
Add the mango purée, then mix the pectin with the brown sugar and add it to the mixture when it reaches 95-104°F (35–40°C).
Bring the mixture to a boil, then stir in the rehydrated gelatin and lemon juice.
Spread 150g of mango compote over the two hazelnut cream inserts.
Freeze.
Pipe a layer of 50% fruity almond-hazelnut praline over the insert.
Freeze again. Before freezing, you can optionally add 1–2 fèves (small figurines) to make a King Cake (Galette des Rois).

4. King Cake glazing syrup

Ingredients:

50g granulated sugar
25g water

Prep time: 5 min

To be prepared the same day

Boil the sugar and water together.
Remove from heat and refrigerate until needed.

5. King Cake assembly

Ingredients:

1 whole egg for the egg wash
1 sugar syrup (for glazing after baking)
Water for assembly

Prep time:

To be prepared the same day

Roll out the puff pastry to a thickness of 3 mm.
Let it rest for 15 minutes before cutting to prevent the dough from shrinking.
Cut out 4 rounds of 20 cm and place them on a baking sheet lined with Silpain (non-stick baking mat).
Using a brush and water, moisten the edges of the base to help the two layers stick together during assembly.
Place the frozen insert of vanilla hazelnut filling, mango compote, and praline in the center of the pastry.
Place the top layer of pastry and seal the edges tightly.
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 and use the tip of a knife (non-sharp side) to create a diamond pattern.
Prick the edges and center to allow steam to escape.
Let the assembled pastry rest in the refrigerator for 15–20 minutes before baking.
Bake in a fan oven at 356°F (180°C) for 45 minutes.
Once out of the oven, brush the pastry with sugar syrup using a pastry brush.
Finish by allowing the pastry to rest on a rack for 30 minutes to absorb the syrup.