Traditional King Cake Recipe

Oven preparation Preheat your oven to 180°C (thermostat 6-7).

Preparation of almond cream In a bowl, work the butter with a fork or a small whisk until you achieve a softened consistency. Add the sugar and mix well to obtain a smooth cream. Incorporate the eggs one at a time, then add the almond flour and bitter almond extract. Mix until you achieve a homogeneous cream.

Assembly of the pastry Roll out the first sheet of puff pastry and spread the almond cream on top, leaving a 2 cm border all around. Place the token in the cream (don't forget it!). Cover with the second sheet of puff pastry. Press firmly on the edges to seal and make small cuts with a knife for a decorative finish. Let the pastry rest in the refrigerator for 1 hour.

Preparation for Baking After resting, flip the dough onto a baking sheet (this will give it a nice shape). Mix the egg yolk with a little water and brush the surface of the dough with this mixture, avoiding the edges to allow the pastry to rise properly. Decorate the surface by tracing patterns with the blade of a knife.

Baking the pastry Place the pastry in the preheated oven and let it cook for about 40 minutes, until it is golden and flaky.

Tasting Let the cake cool slightly before tasting it.