King’s cake

Ingredients

Inverted puff pastry

Water 1000g
Salt 88g
AOP butter 84%fat (Lescure) 808g
Flour T65 1 2488g
AOP butter 84%fat (Lescure) 2648g
Flour T65 1068g

Almond cream

Cornstarch 12,5g
Trehalose 22,5g
Inuline 21,5g
White almond powder 63,5g
AOP butter 82%fat (Lescure) 50g
Vanilla pod 1 pc
Marzipan 52% (Lubeca) 119g
Barley syrup 90g
Fresh whole eggs 40g
Liquid vanilla extract 2g
Cream 35%fat (Lescure) 84g

Orange zest confit compote

Confit of orange zest 850g
Sweet orange puree 240g
Vanilla pod 1 pc
NH pectin 15g
Agar agar 4,5
Green cardamom powder 5g

Finishing touchs

Egg yolk SQ
Barley syrup SQ

Confit of orange zests

Confit of orange zests with a thick texture, easy to dose with spoon. Oranges are harvested and processed in our integrated facility in Spain. Packed in 500 g oxygen-barrier pouches.

Discover our Confit of citrus zests product range

Preparation steps

1. Inverted puff pastry

Firstly, mix the water and the salt together until it is totally dissolved. Using a hook attachment, add the diced butter and the flour with the salted water until the mass is homogeneous. Realize a ball form and let it rest 10 minutes, then formed as a square dough. Using a hook attachment, mix the diced butter and the flour until the mass is homogeneous. Formed a square dough. Realize two double folds and let it rest as long as you can then, realize a single fold. Let it rest. Laminate to 3mm and detail the bottom with a 19Øcm diameter and the top with a 21Øcm diameter.

2. Almond cream

Using a paddle attachment, mix all the dry extract together, then add the softened butter, vanilla, the marzipan and beat it until the mass reach a smooth and airy texture. Meanwhile, whip the strained cream to a shaving foam texture and store it into a chiller +4°C. Pour the eggs with the syrup and vanilla extract into the first mass and mix to a homogenous texture. Incorporate the whipped cream into the almond cream, mix and use it.

3. Orange zest confit compote

Strain the confit of orange zest and infuse the juice with the cardamom. Blend and strain it, then mix all the ingredients together (zest also). Bring to a boil and let set in a chiller overnight.

A creation by

Joaquin Soriano

He is Head chef of the CJSJ pastry shop in Taïwan who has worked for many years in Michelin restaurants. He has experiences in Le Meurice, Alléno Yannick, and Alain Ducasse in Paris, Grand Hôtel – Park 45 in Cannes, and Relais Dessert Pastry Shop “Luc Guillet”.

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