King cake 2025 with hazelnut frangipane, jasmine tea and vanilla

Ingredients

• 600 g Puff pastry (tourage butter) (Classic puff pastry, keep very cold)
• 200 ml Whole milk (For the pastry cream)
• 3 unités Egg yolks (Approximately 60 g)
• 50 g Cane sugar (For the pastry cream)
• 20 g Cornstarch (Maïzena) (Thickening agent for the pastry cream)
• 8 g Loose jasmine tea (Infused in the milk)
• 0.5 gousse Vanilla bean (Scraped seeds, half bean)
• 60 g Hazelnut powder (For the hazelnut frangipane)
• 60 g Almond powder (Completes the frangipane)
• 60 g Unsalted butter (softened) (At room temperature)
• 7 g Cornstarch (for the frangipane)
• 60 g Powdered sugar
• 1 unité Whole egg (To bind the frangipane)
• 1 unité Egg for glaze (Beaten with sugar and milk)
• 8 ml Milk (for glaze)
• 8 g Sugar (for glaze)
• 10 g Hard caramel powder (Prepared dry then crumbled)
• 1 pincée Grated tonka bean (For the final caramel)
• 1 unité Bean (figurine or stone) (Energy stone heart, optional)

Instructions

1. Jasmine tea and vanilla infusion

   Heat 200 ml of milk with a small spoonful of water in a saucepan. As soon as the mixture simmers, add 8 g of jasmine tea and the seeds from half a vanilla bean. Let steep for 3 minutes, then strain.

   Time: PT5M

2. Prepare the pastry cream

   In a bowl, whisk the 3 egg yolks with 50 g of cane sugar and 20 g of cornstarch until the mixture lightens. Pour the hot infused milk over the mixture while whisking constantly, then return everything to the saucepan. Cook over medium heat, stirring until thickened (about 5 minutes). Remove from heat, cover with plastic wrap touching the surface and let cool for 30 minutes in the refrigerator.

   Time: PT10M

3. Prepare the hazelnut frangipane

   In a bowl, combine 60 g hazelnut powder, 60 g almond powder, 7 g cornstarch and 60 g powdered sugar. Add 60 g softened butter and work with fingertips until a sandy texture forms. Incorporate the whole egg and mix until homogeneous.

   Time: PT10M

4. Cool the two creams

   Place the pastry cream and the frangipane in two separate containers and refrigerate for at least 30 minutes.

   Time: PT30M

5. Prepare the puff pastry

   On a lightly floured work surface, roll out the puff pastry into two disks about 3‑4 mm thick, each weighing 300 g. Cut circles (diameter 22‑24 cm). Return the disks to the refrigerator (or freezer) for 30‑45 minutes to firm up the layers.

   Time: PT45M

6. Assemble the cake

   On the first disk, spread a layer of pastry cream (about 2 cm thick). Gently fold in the hazelnut frangipane, spreading it evenly. Place the bean (or stone heart) in the center. Cover with the second disk, sealing the edges by gently pressing with fingers or the back of a fork.

   Time: PT10M

7. Glaze and decoration

   Beat the glaze egg with 8 g sugar and 8 ml milk. Brush the surface of the cake. Lightly sprinkle the hard caramel powder and the pinch of grated tonka bean.

   Time: PT5M

8. Rest before baking

   Return the assembled cake to the refrigerator (or freezer) for 30 minutes so the glaze sets and the layers stay well separated.

   Time: PT30M

9. Initial bake

   Preheat the oven to 205 °C. Bake the cake straight from the cold and cook for 30 minutes until the pastry is nicely golden and the frangipane is set.

   Time: PT30M

   Temperature: 205°C

10. Final caramelization

    After baking, sprinkle the caramel powder again (if needed) and return the cake to the oven for an additional 3 minutes to achieve a lightly caramelized surface.

    Time: PT3M

    Temperature: 205°C

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Puff pastry (tourage butter): Ready-made puff pastry
• Instead of Whole milk: Semi-skimmed milk
• Instead of Egg yolks: Whole eggs (separate the whites)
• Instead of Cane sugar: White sugar, Muscovado sugar
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Loose jasmine tea: Flavored green tea
• Instead of Vanilla bean: Vanilla extract
• Instead of Hazelnut powder: Almond powder
• Instead of Almond powder: Hazelnut powder
• Instead of Unsalted butter (softened): Melted butter (cooled)
• Instead of Cornstarch (for the frangipane): Potato starch
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Whole egg: Chicken egg
• Instead of Egg for glaze: Egg yolk alone
• Instead of Milk (for glaze): Water
• Instead of Sugar (for glaze): Cane sugar
• Instead of Hard caramel powder: Chunked caramelized sugar
• Instead of Grated tonka bean: Nutmeg
• Instead of Bean (figurine or stone): Plastic bean

Equipment Needed

• Saucepan
• Whisk
• Mixing bowl
• Rolling pin
• Baking sheet
• Parchment paper
• Kitchen brush
• Chef's knife
• Oven thermometer (optional)
• Immersion blender (optional)

Critical Steps — Do Not Skip

• Jasmine tea and vanilla infusion
• Cooking the pastry cream without lumps
• Complete cooling of the creams before assembly
• Thickness and resting of the puff pastry
• Precise sealing of the edges to avoid leaks
• High‑temperature baking from cold

Chef Tips from the Video

• Use tourage butter with 84 % fat for an ultra‑crispy puff pastry.
• Infusing jasmine tea with vanilla gives an unexpected freshness that balances the richness of the hazelnut.
• The tonka bean caramel adds a slightly spicy note reminiscent of celebrations.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for up to 2 days.

Freezer: Wrap individually and freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Consume the same day, otherwise avoid leaving at room temperature for more than 4 hours.

Make-Ahead Tips

• Prepare the pastry cream and frangipane the day before and keep them chilled.
• The puff pastry can be prepared 2 days ahead and kept frozen.
• Assemble the cake the day before, keep it refrigerated and bake the same day.