A recipe for a typical choux pastry cake. This variant of the king cake originates from a region in France and is a true delight.
Preheat the oven to 180°C.
Preparing the dough In a saucepan, bring the milk to a boil with the sugar and butter. Off the heat, add the flour all at once and stir vigorously until a ball of dough forms and separates from the sides of the saucepan.
Then incorporate the eggs one by one along with the white of the fourth egg. Feel free to use an electric mixer to achieve a homogeneous mixture. Finish by pouring in the orange flower water.
Pour the batter into a previously greased mold and score the surface with the tip of a knife.
Bake for 5 minutes, then brush the top of the pastry with the remaining egg yolk. Bake again for 20 to 25 minutes and let cool.
0 servings
4
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