Ingredients for the pie
- 2 puff pastry sheets
- 1 egg yolk, for brushing
Ingredients for the almond cream
- 150 g cow milk butter
- 150 g icing sugar
- 3 medium eggs
- 180 g almond flour
- 1 vanilla vial
- 50 g ION pâtisserie white chocolate couverture
- 50 g ION pâtisserie milk chocolate couverture
- 50 g ION pâtisserie dark chocolate couverture
In a mixer’s bowl, with the paddle attachment, beat the butter, icing sugar and vanilla, until light and fluffy.
Then, gradually add the eggs, without ever stopping stirring the mixture, until folded in the mixture.
Next, add the zest, almond flour, the finely chopped couverture chocolates, and stir for another 1 minute.
Afterwards, line a baking pan with parchment paper and place on it one puff pastry sheet. Then, cut the sheet with a 26-28 cm baking hoop and remove the leftover puff pastry sheet all around the hoop.
Evenly spread the almond cream over the round puff pastry sheet, leaving 0.5 cm space around the edges of the puff pastry sheet.
Then, cut with the baking hoop the other one puff pastry sheet and right after, place it over the almond cream.
Press slightly around the edges, so that the two sheets come together. Next, brush properly the yolk over the surface of the pie. If you want your King Cake to have a light gold color after baking, then mix the egg yolk with 1 tablespoon of milk and brush over the surface.
Bake in a preheated oven at 180 C fan for approximately 30 minutes.