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Every Epiphany season, my bakery buzzes with special excitement. The Kings' cake isn't just another pastry when I make it. It's a magical tradition where French heritage comes alive through golden flaky dough layers and a scrumptious almond cream that makes everyone's eyes light up, no matter their age.
A cherished custom close to my heart
I experience the wonder of Kings' cake yearly in my workspace. I love watching customers carefully select their cake, already picturing how they'll share it with loved ones. The hunt for the hidden trinket always creates a stir, building precious family memories around the table.
What makes mine stand out
- Puff pastry: I spend countless hours crafting those beautiful airy layers.
- Almond cream: The centerpiece of my cake, perfectly smooth.
- Pastry cream: My secret addition for an amazing frangipane.
- Egg wash: Creates that shine customers can't resist.
- Hidden charm: I pick these thoughtfully each season.
Step by step instructions
- The game-changing pastry cream
- I always start here, slowly steeping vanilla in warm milk. Everything builds from this foundation.
- My trademark almond cream
- The butter needs to be completely softened for that unmatched texture I'm known for.
- Careful assembly
- I place my frangipane like hidden treasure, playfully tucking away the charm.
- Baking that transforms everything
- The trick lies in the two-stage baking process that creates those perfect layers.
Adding my personal touch
In my kitchen, I enjoy experimenting with flavors. A splash of rum here, some fresh raspberries there, or my newest creation featuring dark chocolate ganache. Each cake tells its own unique story.
Best way to enjoy it
I always tell my customers to let the cake reach room temperature. That's when the almond flavors really come through. Pair it with craft cider or fragrant tea and you'll be in heaven.
Paris' top choice
At my Paris shop, I take great pride in offering exceptional cakes. I pick the finest ingredients, work with true passion, and see the results in my returning customers' faces year after year.
Finding the surprise inside
I'm always touched when customers come back showing me the charm they found. These tiny objects I carefully hide in my cakes become collector's items for some and treasured memories for others.
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Frequently Asked Questions
- → How do I make the frangipane extra smooth?
Use super soft butter and mix well when combining almond cream with chilled custard. Make sure both are at room temperature before blending.
- → What’s the secret to perfect baking?
Bake for 10 minutes at 200°C, then lower to 180°C for 30 minutes. Letting it chill before baking stops the dough from shrinking.
- → How can I seal the edges properly?
Brush a lot of egg yolk on the edges, press firmly, and don’t let the filling touch the edges. Pinch neatly for a clean finish.
- → Can I prep the cake beforehand?
You can whip up the frangipane a day ahead, keeping it in the fridge. Assemble everything fresh on the baking day for best results.
- → How do I tell if it’s fully baked?
Your cake should be puffed, golden on top, crunchy, and a deep golden underneath. The frangipane inside must stay fluffy and soft.