Every January, the Epiphany feast warms hearts and homes with a gourmet tradition: the King Cake. This year, Chez Ingalls invites you to plunge into the warm universe of Little House on the Prairie with a unique recipe: Caroline Ingalls's king cake. Simple, authentic and full of flavors, this recipe perfectly embodies the rustic and friendly spirit that characterizes our restaurant.
King cake recipe
Ingredients for puff pastry
- Flour: 200g
- Salt: 8g
- Sugar: 20g
- Butter: 30g
- Water: 83 g
- Special puff pastry butter: 180g
Preparing puff pastry
1- Prepare the base dough
- Mix the flour, salt, sugar, sugar, butter, and water until you get a smooth dough. Don't knead for too long
- Shape the dough into a rectangle and place it in the fridge for 1 hour.
2- Add the butter
- Spread the butter into a rectangle that is twice the size of the dough.
- Place the butter in the center of the dough, then fold over the sides of the dough to seal in the butter.
3- Do the foldings
- Roll out the dough into a long rectangle. Fold it in three, like a wallet.
- Let it sit in the fridge for 4 hours or overnight.
- Repeat this operation twice to obtain a well-flaky pastry.
4- Form the circles
- Cut the dough in half, roll it out into two circles of the same size.
Ingredients for custard
- Milk: 500ml
- Egg yolks: 100 g (about 5 yolks)
- Sugar: 100g
- Flour: 30g
- Cornstarch: 30g
Preparing custard
1- Infuse vanilla
- Heat the milk with the split vanilla bean.
2- Prepare the egg-sugar mixture
- Whisk the egg yolks with the sugar until the mixture whitens. Add flour and cornstarch.
2- Cook the cream
- Pour half of the hot milk over the egg-sugar mixture while stirring
- Put everything back in the saucepan and heat while stirring until the cream thickens.
- Let it cool.
Ingredients for frangipane
- Soft butter: 50g
- Almond powder: 50g
- Icing sugar: 50g
- Egg: 1
- Rum: 10g (optional)
- Custard: 100g
Frangipane preparation
1- Mix
- Beat the butter with the icing sugar and almond powder
- Add the egg, then add 100g of custard.
- If you like it, add the rum.
- Reserve in the fridge for 1 hour
Assembling the king cake
1- Assemble the cake
- Place a circle of dough on a baking sheet lined with baking paper.
- Spread the frangipane in the center, leaving a 3 cm edge.
- Place the bean.
- Moisten the edges with a little water and cover with the second circle of dough. Press well to stick the edges
1- Decorate and cook
- Brown the cake with a beaten egg.
- Make light designs on the top with the tip of a knife.
- Put in the fridge for 1 hour.
- Preheat the oven to 170°C and cook the cake for 40 minutes.
Caroline's tips
- Brown the cake a second time after 20 minutes of cooking for a nice golden color.
- If you don't like rum, replace it with a few drops of almond extract.
And that's it, your homemade king cake is ready to be enjoyed! A simple recipe, perfect for surprising your loved ones and sharing a gourmet moment.
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