Chocolate Orange King Cake

Ingredients

• 385 g All‑purpose flour (Sift before use)
• 48 g Unsweetened cocoa powder (Sift with the flour)
• 7 g Salt (Fine salt)
• 200 g Cold water (Temperature 4 °C)
• 70 g Unsalted butter (Melt gently)
• 250 g Unsalted butter (for the turn) (High‑quality butter, Breton or Charentes‑Marine)
• 90 g Unsalted butter (for the almond cream) (At room temperature)
• 90 g Almond powder (No added sugar)
• 70 g Granulated sugar
• 220 g Candied oranges (Diced)
• 1 orange Untreated orange zest (Finely grated)
• 120 g 70 % dark chocolate (Melt in a bain‑marie)
• 2 Eggs (Size L)
• 30 ml Fresh orange juice (For the final glaze)
• 5 g Cocoa powder (for glazing) (Optional, for a chocolate effect)
• 10 g Powdered sugar (For final decoration)

Instructions

1. Melt the détrempe butter

   Melt 70 g of unsalted butter over low heat or in the microwave, then let it warm slightly.

   Time: PT5M

2. Mix dry ingredients

   Sift the flour, cocoa powder and salt into a large bowl.

   Time: PT5M

3. Form the détrempe

   Pour the melted butter onto the dry mixture, add the cold water and mix with fingertips until a homogeneous dough forms (the “lamination troughs”).

   Time: PT10M

4. Prepare the butter block

   Flatten the 250 g of butter between two sheets of parchment paper using a rolling pin to form a square about 15 mm thick.

   Time: PT10M

5. Encase the butter in the détrempe (first turn)

   Roll the détrempe into a rectangle, place the butter diamond‑shaped in the centre, fold the corners to fully encase it, then perform a single fold (simple turn).

   Time: PT10M

6. Cold rest (1)

   Wrap the dough in cling film and place in the refrigerator for 1 h 30.

   Time: PT1H30M

7. Second series of turns (2 folds)

   Remove the dough, lightly roll it out, perform two single folds alternating direction, then fold again.

   Time: PT10M

8. Cold rest (2)

   Re‑wrap and refrigerate for 1 h 30.

   Time: PT1H30M

9. Third series of turns (2 folds)

   Repeat step 7 for two new folds.

   Time: PT10M

10. Cold rest (3)

    Re‑wrap and refrigerate for 1 h 30.

    Time: PT1H30M

11. Fourth turn (1 fold)

    Make a final single fold, then wrap.

    Time: PT10M

12. Final cold rest

    Let the dough rest for 1 h in the refrigerator before using.

    Time: PT1H

13. Prepare the chocolate‑orange almond cream

    In the mixer bowl, cream 90 g of unsalted butter with 70 g of granulated sugar for 1 min. Add the eggs one by one, then 90 g of almond powder. Beat for 5 min until the mixture lightens. Incorporate the zest of one orange, the melted dark chocolate and the diced candied oranges. Mix gently.

    Time: PT16M

14. Divide and roll the dough

    Divide the dough into two equal parts. On a lightly floured surface, roll each part into a square, then shape a disc about 26 cm in diameter and 3‑4 mm thick.

    Time: PT30M

15. Assemble the cake

    Place the first sheet on parchment paper, spread a generous layer of chocolate‑orange almond cream, leaving a 1‑2 cm border. Cover with the second sheet, seal the edges by pressing with fingers, then decorate the perimeter with a slightly angled knife.

    Time: PT15M

16. First glaze

    Lightly brush the top with a mixture of beaten egg (or melted butter) and sprinkle cocoa powder if desired.

    Time: PT5M

17. Cold rest before baking

    Place the cake in the refrigerator for 2 h to firm up the cream and make it easier to insert the fève.

    Time: PT2H

18. Fève insertion (if forgotten)

    Make a small incision in the centre, insert the fève, then close the cut with fingers.

    Time: PT5M

19. Second glaze and decorative cuts

    Brush the surface again, then lightly draw spiral patterns with the tip of a knife without cutting the dough.

    Time: PT5M

20. Baking

    Preheat the oven to 180 °C. Bake the cake and cook for 40 min (watch the colour).

    Time: PT40M

    Temperature: 180°C

21. Orange glaze

    Immediately after removing from the oven, brush the surface with 30 ml of orange juice, then return to the oven for 4 min to set the glaze.

    Time: PT4M

    Temperature: 180°C

22. Cooling

    Transfer the cake to a rack and let cool for 15 min.

    Time: PT15M

23. Final decoration

    Place a presentation ring, dust the perimeter with powdered sugar, remove the ring and place the cake on a serving plate.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: T55 wheat flour
• Instead of Unsweetened cocoa powder: Decaffeinated cocoa powder
• Instead of Unsalted butter: Semi‑salted butter (adjust salt)
• Instead of Unsalted butter (for the turn): Semi‑salted butter (reduce salt)
• Instead of Almond powder: Homemade ground almonds
• Instead of Granulated sugar: Cane sugar
• Instead of Candied oranges: Candied orange zest
• Instead of Untreated orange zest: Lemon zest
• Instead of 70 % dark chocolate: Milk chocolate (changes flavor)
• Instead of Eggs: Flax egg (vegan version)
• Instead of Fresh orange juice: Orange syrup

Equipment Needed

• Kitchen scale
• Immersion blender or electric mixer
• Rolling pin
• Cling film
• Parchment paper
• Baking sheet
• Cooling rack
• Chef's knife
• Silicone spatula
• Zester or fine grater
• Oven
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Encase the butter block without piercing it.
• Observe the cold rest times between each turn.
• Always turn a quarter turn with the opening to the right.
• Do not overwork the dough to avoid gluten development.
• Seal the edges properly to prevent cream leakage during baking.

Chef Tips from the Video

• Use Breton or Charentes‑Marine butter for a rich flavor and better lamination.
• Grate the orange zest just before adding it to the cream to preserve essential oils.
• If the dough becomes too sticky, lightly flour it between each turn.
• For a glossy finish, replace the glaze butter with a mixture of egg + milk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Wrap carefully and freeze up to 1 month.

Room temperature: At room temperature, consume within 4 hours after baking.

Make-Ahead Tips

• The chocolate puff pastry can be prepared 2 days ahead and kept in the refrigerator.
• The chocolate‑orange almond cream keeps for 24 h refrigerated, covered with cling film.
• Assemble the cake on the day of baking to ensure a well‑laminated pastry.