Ingredients: (For 6 to 8 people)
For the inverted puff pastry (1.2 kg)
For the dough:
15 cl of cold water
1 tablespoon of white vinegar
15 g of fine Guérande salt or 18 g of fleur de sel
350 g of T55 flour
115 g of cold melted butter (excellent quality unsalted butter such as Beurre Charentes Poitou AOP)
For the (butter flour):
375 g of excellent quality unsalted butter (such as Beurre Charentes Poitou or Isigny AOP)
150 g of type 45 semolina flour (not fluid)
For the cream:
For the pastry cream:
250 ml of whole milk
60 g sugar
1 whole egg or 2 egg yolks
30 g of custard powder or cornstarch (cornflour)
1/2 vanilla pod
For the frangipane cream:
125 g of unsalted butter
100 g sugar
2 whole eggs
60 g of ground almonds
65 g of ground hazelnuts
150 g of pastry cream
For garnish :
120 g of pure homemade or store-bought praline
1 egg yolk + 1 tbsp. water
Syrup (50 g water + 50 g sugar)
Crushed caramelized hazelnuts ( optional)
step by step king cake recipe in pictures
King’s cake with hazelnut frangipane
Preparation :
For the dough: Pour the water and vinegar into a container and add the salt and fleur de sel. Mix lightly. Then cover with the flour and add the cold melted butter. Knead the dough by hand or in a food processor fitted with the dough hook.
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