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Kings cake with Provence almond cream

Additional Information

Additional Information

Nb de personnes 6 personnes
Ingrédients
  • 250g T45 flour
  • 35g caster sugar
  • 5g salt
  • 2 tbsp orange blossom water
  • 35g cold milk 2 eggs
  • 10g fresh yeast
  • 125g cold butter cut into cubes

Assembly: Brioche

  • Maison Brémond Provencal almond Cream
  • Apricot jam
  • Roasted flaked almonds
  • Little cubes of candied fruit
  • to decorate 1 figurine + 1 dried broad bean
Cuisine
  1. In the mixer bowl with the dough hook, pour in the flour, sugar and salt and let it turn for 30 seconds.
  2. Pour the cold milk and the yeast into a jug and mix well. Add the eggs and the orange blossom water.
  3. Pour this liquid mixture little by little into the mixer bowl (speed1). When a ball has formed, gradually add the cubes of butter and adjust mixer speed to medium.
  4. Mix for 15 minutes and scrape the sides if necessary.
  5. Form a ball of dough and leave it to rise for 30 minutes under a cloth at room temperature.
  6. Knock down the dough with your fist or a spatula, cover the bowl with cling film and leave in a cool place overnight.
  7. The next day cut up the dough on a lightly floured surface and form 8 73g balls (I have chosen to make a crown of 8 balls, and I also made 3 small individual brioches).
  8. Form a circle with the dough balls (1cm from each other) on parchment paper laid on a baking sheet.
  9. Place a saucepan full of tepid water at the bottom of the unlit oven and let the brioches grow for 1 hour and 20 minutes.
  10. Remove the saucepan and the brioches, and preheat oven to 170°C.
  11. Bake the brioche for between 20 and 30 minutes depending on your oven and the colour you want.
  12. Leave the brioche to cool on a rack. Move it delicately so as not to break it.
  13. Put the almond cream in a pastry bag with no nozzle. When the brioche is cold, cut slits in the top of each ball and squeeze in the Maison Brémond Provencal Almond Cream.
  14. Heat the apricot jam or glaze, dilute with a little water if necessary and brush over the whole surface of the brioche.
  15. Sprinkle the pearl sugar on the lower half of the balls and the flaked almonds on the top, on the little slits.
  16. Don't forget to make two slits on the underside of the brioche (slightly on the side so that the cream can't escape) and slide in a broad bean and a tiny figurine.

Recipe created by Clelia Chatelain

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