french king cake
You’re not likely to find this iteration of king cake in New Orleans, but moreso on the streets of Paris during Epiphany. Instead of the sugar-coated brioche, this cake is comprised of flaky puff pastry and almost paste, and is equally as delicious.
parchment paper, for the baking sheet
400g puff pastry dough, defrosted (1 box)
1/2 cup butter, unsalted, soft
1 cup icing/confectioners’ sugar
1 1/3 cup almond meal
3 large eggs
1 TB white rum
white flour (all purpose), to roll out the pastry
Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line with parchment paper.
In a bowl, cream the butter with the sugar using a mixer, until light and fluffy. Fold in the almond meal, 2 eggs and rum. Set aside.
On a lightly floured board, roll out the puff pastry to 2 rounds of about 10 in diameter, using a rolling pin. Place one round on the baking sheet.
Transfer the almond mixture to the center of the round, leaving about 1 in on the edge. Drop one broad bean near the edge (to minimize the chances to find it when slicing the cake). Whisk the remaining egg with 1 tbsp water then brush the pastry edge. Cover with the second pastry round.
Seal all around the edge, gently pressing with a fork. Drill tiny holes in the upper crust, to allow steam to escape. Brush the crust with the beaten egg and bake in the middle of the oven 20-25 min, until golden.
Serve at room temperature.