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Chocolate and candied orange peel King’s Cake (« Nectar chocolat orange » by Christophe Felder)

Galette choco & orange confite

Piece of life

Finally, I could rent the book “Galette,” by Christophe Felder, from my library. I had been dreaming about it for a while and, certainly, I was not the only one. Anyway, it was finally my turn. As you already know, I have a little trouble with King’s Cake tries, but after my first successful attempt last year, I wanted to try it again. The all-chocolate King’s Cake immediately caught my eye, with cocoa puff pastry, chocolate frangipane and candied orange peel. It did not take too long to put my decision on this recipe.

About the Chocolate and Candied Orange King’s Cake

Composed of a cocoa puff pastry, this is the very first time I made a classic version of this dough. However, I can tell you that it has gone well overall [to know more, click here for the recipe]. I decided to go deep in the challenge by making the cocoa puff pastry, but in my opinion, the King’s Cake would also be good with a plain one [to make it at home, click here for the recipe].

Christophe Felder uses “chocolate caviar.” It was the first time I heard about it. According to my research, these are small chocolate balls obtained by a molecular cooking technique. I couldn’t find anywhere to buy it, and it was out of the question to try this kind of preparation, so I did without it. However, I added a little more candied oranges.

And finally, the question that everybody wants to know: is it or not a King’s Cake? Well, we ate it and we definitely had the sensation of eating a King’s Cake, so, it is a King’s Cake!

Ooops, I cut right over the bean!

Organization

As usual, the puff pastry must be prepared in advance. You can make it 2 to 3 days before [hey, you can also buy a ready one]. I prepared it really early and I froze it. Then I took it out the day before and let it thaw in the refrigerator.

The frangipane preparation is quick, around 20 minutes maximum. You can prepare it at the same time you make your cake.

Galette choco & orange confite

Chocolate King’s Cake (“Nectar chocolat orange” by Christophe Felder)

An all-chocolate version of the traditional King's Cake. It is good, it is gourmet, and I'm sure you will want to try it!
Course: Dessert
Cuisine: French
Keyword: Epiphany, Gourmet recipe, King’s Cake
Portions 6 people
Prep Time: 45 minutes
Temps de repos: 1 hour
Cooking time: 40 minutes
Print Recipe

Ingredients

  • 400 g cocoa puffy pastry (ou plain)

Pour la frangipane

  • 70 g almond powder
  • 120 g milk
  • 65 g whipped cream 35%
  • 15 g butter soft
  • 65 g sugar
  • 8 g cornstarch
  • 8 g unsweetened cocoa powder
  • 30 g candied orange peel small dices
  • 4 g rum

Pour la dorure

  • 1 egg yolk

Instructions

  • On a floured working surface, roll out your puff pastry to a height of about 2 mm, and shape 2 rectangles of the same size (or another shape of your choice). Set aside in the refrigerator until the moment of preparing the galette.

For the frangipane

  • Pour the milk into a saucepan, heat it.
  • In a bowl, mix the sugar, the cornstarch and the cocoa previously sifted. Add the cold cream and mix well to get a paste.
  • When the milk is heated, pour it over the previous mixture. Mix and return it to the saucepan. Cook over medium heat, non-stop stirring, until the mixture thickens and takes on a custard like consistency.
  • Add the butter. Melt down the chocolate in a microwave oven (or bain-marie) and also add it to the mix.
  • Finish the frangipane by adding the rum, the almond powder and the candied orange dices. Let it cool down.

Assembling

  • Take out the dough from the refrigerator. Roll out again any pasta that has somehow shrunk.
  • Place the first dough on a baking sheet covered with parchment paper. Spread the filling evenly over the dough surface, leaving a free border of about 2 cm.
  • Put the bean in the filling, at the edge limit (to take less risk of cutting it).
  • Moisten the dough edges with a small amount of water, then, place the second dough on top. Seal well both doughs by pressing the edge with your fingers.
  • Take the cake to the refrigerator during 30 minutes.
  • Preheat the oven to 180°C (350°F).
  • Take the cake out. Turn it over to make it more attractive (optional). Brush the cake surface with the egg yolk. Make a small hole in the center to allow the moisture to escape during cooking. With a sharp knife, make the decoration of your choice on the top of the cake (you need to cut but be careful to avoid cutting through the dough).
  • Cook it for about 40 minutes.

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