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King Cake with Nougat and Redcurrants
An original king cake made with puff pastry, filled with a vanilla pastry cream with white nougat, lavender honey, butter and almond flour, enhanced with tangy redcurrents and a fève. Perfect for Epiphany.
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Critical Success Points
- • Melt the nougat gently without burning
- • Properly temper the egg‑sugar‑starch mixture
- • Thicken the cream without boiling it
- • Seal the pastry edges to prevent leaks
- • First freezing before cutting the patterns
Safety Warnings
- • Hot milk can cause burns – handle with care.
- • The pastry cream is very hot during cooking – avoid splatters.
- • Use a sharp knife for the patterns to prevent cuts.
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