King Cake with Nougat and Redcurrants

Ingredients

• 200 ml Whole milk (At room temperature)
• 40 g Granulated sugar (Divided between the custard and the egg‑yolk mixture)
• 100 g White nougat (Christmas leftovers, cut into pieces)
• 20 g Shelled pistachios (For crunch, optional)
• 20 g Sliced almonds (For crunch, optional)
• 15 ml Lavender honey (About 1 tablespoon)
• 30 g Cornstarch (Maïzena) (To thicken the custard)
• 2 Egg yolks (Fresh, at room temperature)
• 75 g Unsalted butter (At room temperature, softened)
• 75 g Almond powder (Fine, unsweetened)
• 2 discs Puff pastry (About 20 cm diameter each, ready‑to‑use)
• 100 g Fresh redcurrants (Wash, drain, set aside)
• 1 Egg for glazing (Lightly beaten with a pinch of salt)
• 1 pinch Salt (For the glaze)
• 1 Fève (Traditional, place in the filling)

Instructions

1. Heat the milk and nougat

   Pour 200 ml of milk into a saucepan, add 5 g of sugar, bring to medium heat. Add the white nougat cut into pieces and let melt gently while stirring.

   Time: PT5M

   Temperature: Medium

2. Add the honey

   Add 15 ml of lavender honey to the milk‑nougat mixture, stir until fully dissolved.

   Time: PT2M

3. Prepare the egg‑sugar‑starch mixture

   In a bowl, whisk 2 egg yolks with the remaining sugar (35 g) and 30 g of cornstarch until a homogeneous mixture forms.

   Time: PT3M

4. Temper the mixture

   Gradually pour a small ladle of hot milk onto the egg‑sugar‑starch mixture while whisking, then return everything to the saucepan.

   Time: PT2M

5. Cook the nougat pastry cream

   Cook over medium heat, stirring constantly until thickened (about 5 minutes). Remove from heat as soon as the cream coats the back of a spoon.

   Time: PT5M

6. Cool the cream

   Transfer the cream to a clean bowl, place plastic wrap directly on the surface to prevent a skin forming. Let cool at room temperature (≈30 min), then refrigerate for at least 1 hour until firm.

   Time: PT1H30M

7. Mix butter, almond powder and cream

   Take the butter (75 g) at room temperature, cut into cubes and work into a paste. Incorporate the almond powder (75 g) then add the well‑chilled pastry cream. Mix until a smooth, homogeneous filling is obtained.

   Time: PT5M

8. Prepare the puff pastry discs

   Roll out two puff pastry discs. The top disc should be slightly larger (about 1 cm more in diameter) than the bottom disc. Place the bottom disc on a baking sheet lined with parchment paper.

   Time: PT5M

9. Fill the cake

   Spread the filling on the bottom disc leaving a free border of about 1 cm all around. Arrange the redcurrants (100 g) on the surface, place the fève, then lightly brush the edge with a little water.

   Time: PT5M

10. Assemble the cake

    Place the top disc over the filling, gently press the edges to seal the two pastries. Use a knife to trim excess dough and seal the edges by pressing with fingers or a fork.

    Time: PT5M

11. Glaze

    Brush the top of the cake with the beaten egg + pinch of salt.

    Time: PT2M

12. First freezing

    Place the cake in the freezer for 15 minutes to firm up the dough and make cutting the patterns easier.

    Time: PT15M

13. Cut the patterns

    Using a sharp knife, draw decorative patterns on the top (e.g., diamonds, stripes).

    Time: PT3M

14. Bake

    Bake the cake in a preheated oven at 180°C for 30 minutes, or until the pastry is nicely golden and flaky.

    Time: PT30M

    Temperature: 180°C

15. Rest and serve

    Remove the cake from the oven, let it warm for 10 minutes before cutting. Serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g