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Pistachio and Chocolate King Cake
A decadent king cake where the sweetness of pistachio meets the intensity of dark chocolate. Made with an inverted puff pastry, a silky pistachio cream and 75 g of chocolate chips, this cake offers a perfect balance between crunch and melt, ideal for Epiphany or any special occasion.
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Cost Breakdown
Critical Success Points
- • Seal the edges with water and not egg yolk
- • 20‑minute rest between the two glazes
- • Overnight rest in the refrigerator before baking
- • Bake at 200 °C for 30 minutes
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not eat raw dough containing eggs.
- • Be careful of hot water splashes when cleaning.
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