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Every Epiphany season, my bakery buzzes with special excitement. In my hands, the King's Cake becomes way more than just pastry. It's a magical tradition where French culture comes alive through layers of golden puff pastry and tasty almond cream that makes everyone's eyes light up—kids and grown-ups alike.
A cherished celebration
I feel the King's Cake magic yearly in my workshop. I love watching customers carefully pick their cake, already thinking about sharing it with family later. The hunt for the hidden charm always creates a stir, making precious memories around dinner tables everywhere.
My winning touches
- Puff pastry: I work it for many hours to get those beautiful airy layers.
- Almond cream: The true hero of my cake, perfectly smooth.
- Pastry cream: My special addition for an amazing frangipane.
- Egg wash: Creates that shine customers can't resist.
- Hidden charm: I pick them carefully each year.
Step-by-step approach
- Game-changing pastry cream
- I always start here, patiently steeping vanilla in warm milk. It's the foundation of everything.
- My trademark almond cream
- The butter needs to be completely soft to get that unmatched texture I'm so proud of.
- Careful assembly
- I place my frangipane like hidden treasure, sneakily tucking away the charm.
- Baking that brings it all together
- The trick lies in double-baking for perfect layering.
Playing with flavors
In my kitchen, I enjoy experimenting with tastes. A splash of rum here, some fresh raspberries there, or my newest creation with dark chocolate ganache. Each cake tells its own special story.
Best way to enjoy
I always tell my customers to let the cake reach room temperature. That's when you can really taste all the almond flavors. Pair it with good craft cider or fancy tea and you're in heaven.
Paris' finest choice
At my Paris shop, I make sure to offer outstanding cakes. I pick the top ingredients, work with love, and I can see the results in my customers' faces when they come back year after year.
Finding the prize inside
I always get touched when customers come back to show me the charm they found. These little objects I hide so carefully in my cakes become collector's items for some folks and wonderful memories for others.
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Frequently Asked Questions
- → How do you make the frangipane smooth?
It’s all about soft butter and mixing the cooled custard with the almond cream until smooth. Make sure both are at room temperature before combining.
- → What’s the secret to perfect baking?
Bake it twice: 10 minutes at 200°C, then reduce to 180°C for another 30 minutes. Cooling it in the fridge before baking helps keep the pastry in shape.
- → How can I seal the edges properly?
Brush plenty of egg yolk on the edges and press them firmly. Make sure no filling gets on the sides and add decorative crimps for a neat finish.
- → Can the cake be prepped ahead?
You can make the frangipane the day before and chill it. Assemble the pastry on the same day to keep it crispy.
- → How do I know when it’s done?
It should be puffy and evenly golden. The bottom must be baked through and the frangipane set but soft.