Almond chocolate orange french king cake

Every year I like to make a french king cake, it always has a pastry cream base and I flavour it according to my desires and this year my choice was an almond chocolate orange french king cake. I’ve always loved the combination of dark chocolate and orange and it was a must try for this gourmet dessert!

If you’re looking for another french king cake try this one !

Regarding the size, it is possible to cut the dough according to the size of cake you want. A circle of :

• Ø22cm (9 inch) = 4-6 persons
• Ø26cm (10 inch)= 6-8 persons
• Ø28cm (11 inch)= 8-10 persons

Ingredients :

• 2 puff pastry sheets
• 200ml of milk (soja or almond milk for me) (or 7oz)
• 150g almond powder (5.3oz)
• 80g of sugar (3.5 to 5.5oz)
• 80g of chocolate chunks
• 3 eggs (2+one white for cream, one yolk for gilding)
• 30g of butter (1.05oz)
• 12 drops of essential oil
• a charm

Preparation :

Take the puff pastry out of the fridge to warm it up a bit.

Custard with almond powder, chocolate and orange.

1/ Put the milk, flour, 2 eggs + white and sugar in a saucepan (or your food processor), and mix well with a whisk. Heat gently while stirring for 7 to 10 minutes.

2/ Once the cream has thickened a little, add the almond powder and butter. Mix well with a whisk, the texture will change and thicken even more. Gradually add the chocolate chunk while stirring, then finish with the drops of essential oil. The cream is now ready and will thicken a little as it cools.

Assembly of the Kings’ Cake.

Preheat the oven to 200°c. (392°F)

3/ Cut the dough discs to the diameters you want (I made Ø24cm for the base and 25cm for the top). It is advisable to make the top a little larger because of the filling. Then place it on a baking sheet.

4/ Spread the chocolate orange almond custard, leaving a 2-3cm border.

5/ Place the charm on the outside of the cake in the cream (easier to cut).

6/ Brush the free edge with some of the remaining egg yolk and then cover with the second disc of dough.

7/ Press with your fingers (thumb + forefinger & middle finger of one hand) on 1 cm to weld the edge of the wafer.

8/ Using a toothpick (or the tip of a fork stick), tuck in a little dough on the inside between each thumbprint.

9/ Use the remaining yolk for gilding, and spread it on top of the cake.

10/ Carefully use a knife to create patterns. Be careful not to pierce the dough to avoid leakage.

11/ Make a few holes in the pancake with the knife to let steam escape during cooking.

12/ Put the cake in the oven (if possible on convection heat) for 20 to 30 minutes. The cake is ready when the puff pastry is golden.

Here is the almond chocolate orange french king cake !

The french king cake is excellent a little lukewarm.