Vanilla and Hazelnut King Cake

Ingredients

• 2 feuilles Semi‑quick puff pastry (Approximately 250 g each, keep very cold)
• 500 ml Whole milk (To heat then infuse with vanilla)
• 1 Vanilla bean (Split in half, seeds will be infused in the milk)
• 4 Egg yolks (Medium‑size eggs)
• 100 g Granulated sugar
• 30 g Cornstarch (Sift with the flour)
• 30 g All‑purpose flour (Sift)
• 150 g Shelled hazelnuts (Dry‑roasted then ground into powder)
• 80 g Unsalted butter (At room temperature, softened)
• 1 Fève (figurine) (Place in the filling before sealing the cake)
• 1 Egg for glazing (Lightly beaten)
• 1 c. à soupe Water (To moisten the pastry edges)

Instructions

1. Prepare the puff pastry

   Roll out one sheet of puff pastry into a 22 cm diameter disc, then place it in the refrigerator.

   Time: PT5M

2. Infuse the vanilla

   Split the vanilla bean, place it in the milk and let infuse off the heat for 1 hour.

   Time: PT1H

3. Mix the dry ingredients for the pastry cream

   In a bowl, whisk the egg yolks with the sugar, add the cornstarch and sifted flour, then mix.

   Time: PT5M

4. Cook the pastry cream

   Pour the hot vanilla‑infused milk over the egg mixture while whisking, return everything to the saucepan and heat over medium heat until thickened.

   Time: PT10M

   Temperature: 180°C

5. Cool the pastry cream

   Transfer the cream to a container, cover with plastic film in contact and let cool at room temperature then place in the refrigerator.

   Time: PT30M

6. Toast the hazelnuts

   Spread the hazelnuts on a baking sheet and toast dry for 5 to 10 minutes at 180°C, stirring halfway through.

   Time: PT10M

   Temperature: 180°C

7. Grind the hazelnuts

   Let the toasted hazelnuts cool, then blend until a fine powder is obtained.

   Time: PT2M

8. Prepare the hazelnut cream

   In a bowl, mix the eggs, sugar, hazelnut powder and softened butter until a homogeneous paste is obtained.

   Time: PT5M

9. Incorporate the pastry cream

   Add the well‑chilled pastry cream to the hazelnut cream and mix gently.

   Time: PT3M

10. Put the filling in a piping bag

    Transfer the filling into a piping bag fitted with a plain tip.

    Time: PT2M

11. Form the filling disc

    On a sheet of parchment paper, pipe a disc of 18 cm diameter, then place in the freezer for 1 hour.

    Time: PT1H

12. Assemble the cake

    Lay the first pastry disc on the work surface, place the filling disc in the centre, add the fève, brush the edges with water, cover with the second pastry disc and seal the edges by pressing firmly.

    Time: PT10M

13. Trim the edges

    With a long‑blade knife held vertically, cut all around the cake to remove excess pastry.

    Time: PT2M

14. Rest in the refrigerator

    Place the assembled cake in the refrigerator for 1 hour to rest properly.

    Time: PT1H

15. Egg wash and second rest

    Brush the cake with beaten egg, return to the refrigerator for 10 minutes, repeat the operation and let another 10 minutes in the cold.

    Time: PT20M

16. Draw the vents

    Make 4 to 5 small incisions (vents) distributed over the surface of the cake using a knife or a tip.

    Time: PT5M

17. Bake

    Preheat the oven to 200°C, bake the cake and cook for 25 minutes until well golden.

    Time: PT25M

    Temperature: 200°C

18. Rest before serving

    Let the cake warm slightly for 10 minutes before cutting and serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

2 g