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King Cake with Chocolate and Salted Butter Caramel
A decadent king cake combining homemade cocoa puff pastry, a silky almond cream scented with salted butter caramel, and a glossy syrup finish. Perfect for Epiphany or any special occasion.
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Critical Success Points
- • Encase the cold butter in the dough without melting it
- • Observe the refrigeration rest times between each turn
- • Achieve an amber caramel without burning it
- • Let the butter‑caramel reach ~15 °C before adding the eggs to avoid curdling
- • Seal the edges properly to prevent filling leakage
Safety Warnings
- • The caramel is very hot; handle with gloves or a heat‑resistant utensil.
- • Do not leave the caramel unattended; it can burn quickly.
- • The oven reaches 180 °C; use oven mitts to remove the sheet.
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