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Vanilla and Hazelnut King Cake
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.
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Cost Breakdown
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.
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