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