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Apple and Almond King Cake
A moist and indulgent king cake, filled with a vanilla‑scented almond cream and ginger‑caramelized apple pieces. Hervé’s tips for a beautifully golden, well‑risen pastry and a professional finish.
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Cost Breakdown
Critical Success Points
- • Caramelize the apples without burning them
- • Cool the almond cream before piping
- • Properly seal the cake edges
- • Bake at 180 °C until perfect golden color
Safety Warnings
- • The caramel is very hot; handle with kitchen gloves.
- • Use oven mitts to remove the sheet from the oven.
- • Be careful with the very sharp knife when cutting.
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