Recipe for King’s Cake with Hazelnut

Mix the butter and powdered sugar. Add the hazelnut powder and the praline and mix. Continue mixing and finish by adding an egg to obtain the hazelnut cream to be combined with the pastry cream before setting aside.

Then roll out a puff pastry on parchment paper, spread the filling to form a disc about 16cm in diameter. Brush the area without filling with water.

Place the second dough on top, making sure to eliminate any air. Seal the dough well by pressing all around the filling with your thumb. Place a circle or a plate about 20 cm in diameter on the dough and cut off the excess dough with a knife. Set aside in the freezer for about twenty minutes.

On a baking sheet lined with parchment paper, turn the pastry upside down so the rounded side is on the bottom. Brush the top with egg yolk, then refrigerate for 20 minutes. Brush on a second layer of egg yolk. Make a small hole in the center of the pastry with a toothpick, then mark 8 equal parts with the tip, being careful not to pierce the pastry. Set aside in the refrigerator for 2 hours.

Bake for 10 minutes in a preheated oven at 200°C, then extend for about thirty minutes at 180°C while monitoring the cooking. Meanwhile, coarsely blend the whole hazelnuts, add the praline, and blend again.

Bring the water and powdered sugar to a boil in a small saucepan and continue simmering for 1 minute. Remove the pastry from the oven, then immediately brush the syrup over 4 portions and sprinkle with praline hazelnuts on top.

To finish, let cool or chill before enjoying with a glass of fruity cider.