King cake with hazelnut frangipane

Ingredients

• 250 g T45 flour (Sift before use)
• 125 ml Cold water (Very cold to keep the dough firm)
• 5 g Fine salt (Preferably sea salt)
• 150 g Puff pastry butter (Very cold butter, flattened into a rectangular sheet)
• 500 ml Whole milk (Bring to a boil)
• 2 Egg yolk (At room temperature)
• 80 g Granulated sugar
• 30 g Cornstarch (Maizena) (Can be replaced by flour in the same amount)
• 1 Vanilla bean (Optional, split and scrape the seeds)
• 100 g Softened butter (At room temperature, well creamy)
• 100 g Hazelnut paste (purée) (Available at health food store or online)
• 80 g Granulated sugar (for the frangipane)
• 1 Whole egg (At room temperature)
• 30 g Raw hazelnut powder (With skin for more flavor, can be toasted 8‑10 min at 140°C)
• 30 g Toasted chopped hazelnuts (For crunch)
• 1 Egg yolk (glaze) (For glazing)
• 2 g Whole liquid cream (About 2 ml, to mix with the egg yolk)
• 1 Porcelain fève (Optional, place away from the center of the frangipane)

Instructions

1. Prepare the puff pastry dough base

   In a bowl, mix the flour, salt and cold water until a homogeneous dough forms. Shape into a ball, wrap in plastic film and place in the refrigerator for at least 30 min.

   Time: PT15M

2. Prepare the puff pastry butter

   Roll the cold butter between two sheets of parchment paper into a rectangle about 30 × 15 cm. Keep chilled.

   Time: PT10M

3. First simple turn (semi‑quick puff pastry)

   On a floured surface, roll the dough into a strip 50 cm × 15 cm. Place the butter in the center, fold the dough into thirds (like a wallet). Turn a quarter turn to the right and roll again into a long strip.

   Time: PT10M

4. Two double turns

   Perform the same process twice: fold the dough into four (bottom‑center‑top‑center), then turn a quarter turn and roll out. After the second double turn, the puff pastry is ready.

   Time: PT15M

5. Cold rest

   Wrap the puff pastry in plastic film and place in the refrigerator for at least 30 min before rolling out.

   Time: PT30M

6. Prepare the pastry cream

   Bring the whole milk to a boil in a saucepan. Meanwhile, whisk the egg yolk, sugar and cornstarch in a bowl. Pour the hot milk over the mixture while whisking, then return everything to the saucepan.

   Time: PT10M

   Temperature: 90°C

7. Cook the pastry cream

   Cook over medium heat, stirring constantly until thickened (about 5 min). Remove from heat, add vanilla seeds if desired.

   Time: PT5M

   Temperature: 90°C

8. Cool the pastry cream

   Pour the cream into a dish covered with plastic film (contact), smooth the surface and let cool at room temperature for 45 min, then place in the refrigerator for 30 min.

   Time: PT75M

9. Prepare the hazelnut cream (frangipane)

   In a bowl, cream the softened butter with the sugar until smooth. Add the hazelnut paste, the whole egg, then the hazelnut powder. Mix until homogeneous, fold in the chopped hazelnuts.

   Time: PT10M

10. Combine the two creams

    Fold the cooled pastry cream into the hazelnut cream using a spatula or a low‑speed mixer until a homogeneous frangipane forms.

    Time: PT5M

11. Roll out the two puff pastry discs

    Divide the dough into two equal pieces. On a lightly floured surface, roll each piece to 2 mm thickness (about 30 cm diameter). Fold each disc onto itself and refrigerate for 20 min.

    Time: PT30M

12. Assemble the galette

    Place the first rolled sheet on parchment paper, mark the center with a 20 cm circle. Spread the frangipane in the center staying inside the circle. Place the fève away from the center. Brush the edges with a little cold water, cover with the second sheet, seal the edges by gently pressing. Trace a 24 cm circle around the galette and cut away the excess with a sharp knife.

    Time: PT10M

13. Prepare the glaze

    Mix the egg yolk with 2 g of whole liquid cream. Brush the surface of the galette from the center outward with a brush, avoiding the edges so as not to hinder the puff pastry.

    Time: PT2M

14. Bake the galette

    Preheat the oven to 230 °C, then, as soon as the galette is placed in the oven, immediately lower the temperature to 190 °C. Bake for 40 min with fan‑assisted heat until the puff pastry is well golden and risen.

    Time: PT40M

    Temperature: 190°C

15. Cooling and final decoration

    Let the galette cool at room temperature for 30 min, then sprinkle with toasted hazelnut pieces for crunch. Serve warm or at room temperature.

    Time: PT30M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g