Vanilla and Hazelnut King Cake
Recipe by Once Upon a Pastry
Homemade king cake with vanilla‑flavored pastry cream, enriched with a silky hazelnut cream. A version close to frangipane, but without almonds, perfect for Epiphany.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
4h 49m
Prep
35m
Cook
39m
Cleanup
6h 3m
Total
Cost Breakdown
Total cost:$14.40
Per serving:$1.80
Critical Success Points
- • Keep the puff pastry very cold before assembly
- • Properly thicken the pastry cream
- • Toast the hazelnuts without burning them
- • Seal the cake edges hermetically
- • Brush with egg to achieve a beautiful glaze
- • Bake at 200°C for 25 minutes
Safety Warnings
- • Handle the saucepan with the hot cream – risk of burns.
- • Use kitchen gloves or a towel to remove the sheet from the oven.
- • Be careful of oil splatters when toasting the hazelnuts.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium