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Chocolate and Praline King Cake
A decadent king cake made with homemade puff pastry, filled with a chocolate cream and homemade praline (caramelized hazelnuts and almonds). Perfect for the king's season, with a hidden bean and a beautiful egg wash glaze.
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Critical Success Points
- • Properly caramelize the sugar‑water mixture to 118 °C.
- • Achieve a smooth praline without lumps by blending.
- • Seal the edges of the two pastry discs without crushing them.
- • Make vents to prevent the galette from cracking during baking.
Safety Warnings
- • The caramel is very hot; handle with care and wear kitchen gloves if necessary.
- • Use the oven with heat‑resistant gloves.
- • Be careful with the sharp knife when cutting the outline.
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