Pistachio and Chocolate King Cake

Ingredients

• 2 discs Inverted puff pastry (ready-to-use, about 500 g total)
• 100 g Unsalted butter (at room temperature, very soft)
• 80 g Granulated sugar
• 1 un Whole egg (for the pistachio cream)
• 2 jaunes Egg yolk (for glazing)
• 80 g Pistachio powder (unsalted, fine)
• 75 g Dark chocolate chips (minimum 70 % cocoa)
• 1 c. à soupe Water (to seal the pastry edges)

Instructions

1. Preparation

   Gather all ingredients, take the puff pastry out of the refrigerator and let the butter soften.

   Time: PT5M

2. Pistachio cream – butter and sugar

   In a bowl, cream the soft butter with the granulated sugar until you obtain a pale and homogeneous mixture.

   Time: PT3M

3. Incorporating the egg

   Add the whole egg to the cream and mix quickly until fully incorporated.

   Time: PT2M

4. Adding pistachio and chocolate

   Fold in the pistachio powder then the dark chocolate chips. Mix until the batter is homogeneous.

   Time: PT2M

5. Prepare the pastry discs

   On a lightly floured surface, roll out each puff pastry disc. Keep a 3 cm free edge on each disc.

   Time: PT5M

6. Spread the filling

   Spread the pistachio cream over the first disc leaving a 3 cm free border.

   Time: PT3M

7. Seal the cake

   Brush the free edge with water using a brush, place the second disc on top and press firmly with your fingers to seal the two pastries.

   Time: PT3M

8. First glaze and flip

   Flip the cake so the top is smooth, then brush the top with a first egg yolk.

   Time: PT2M

9. Chill (first glaze)

   Place the cake in the refrigerator for 20 minutes so the first glaze sets.

   Time: PT20M

10. Second glaze

    Remove the cake, brush the top with the remaining two egg yolks.

    Time: PT1M

11. Overnight rest

    Wrap the cake in cling film and let rest all night in the refrigerator.

    Time: PT12H

12. Preheat oven

    Preheat the oven to 200 °C.

    Time: PT10M

    Temperature: 200°C

13. Bake

    Place the cake on a baking sheet lined with parchment paper and bake for 30 minutes until well golden and flaky.

    Time: PT30M

    Temperature: 200°C

14. Cooling

    Remove the cake from the oven, place it on a rack and let rest for 10 minutes before cutting.

    Time: PT10M

Nutrition Facts

Calories

695

Protein

5 g

Carbohydrates

56 g

Fat

47 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Inverted puff pastry: homemade puff pastry, quick puff pastry
• Instead of Unsalted butter: vegetable margarine
• Instead of Granulated sugar: cane sugar
• Instead of Whole egg: organic chicken egg
• Instead of Egg yolk: milk-based glaze
• Instead of Pistachio powder: ground roasted pistachios, almond powder
• Instead of Dark chocolate chips: chopped dark chocolate
• Instead of Water: milk

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula
• Rolling pin
• Kitchen brush
• Baking sheet
• Parchment paper
• Plastic film (cling film)
• Baker's blade (or pastry cutter) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use unsalted pistachios to avoid excess salt in the filling.
• For a decorative pattern, lightly trace the crown shape with a baker's blade before baking.
• If you don't have inverted puff pastry, choose a regular puff pastry and add a small spoon of butter on the bottom before sealing.

Troubleshooting

Storage

Refrigerator: Store the uncut cake, wrapped in cling film, for up to 2 days.

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

Room temperature: Consume the same day, do not leave more than 4 hours at room temperature.

Make-Ahead Tips

• Prepare the pistachio cream 24 h in advance and keep it refrigerated.
• Assemble the cake the day before, refrigerate overnight, then bake the same day.