{"id":7600,"date":"2021-01-24T19:42:00","date_gmt":"2021-01-25T00:42:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=7600"},"modified":"2026-09-05T23:14:31","modified_gmt":"2026-09-06T04:14:31","slug":"chocolate-and-candied-orange-peel-kings-cake-nectar-chocolat-orange-by-christophe-felder","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/chocolate-and-candied-orange-peel-kings-cake-nectar-chocolat-orange-by-christophe-felder\/","title":{"rendered":"Chocolate and candied orange peel King’s Cake (\u00ab Nectar chocolate orange \u00bb by Christophe Felder)"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

I was finally able to rent the book “Galette<\/a>“, by pastry chef Christophe Felder, from the library. I had been waiting for it for a while and clearly I was not the only one, considering the long wait. Anyway, it was finally my turn.<\/p>\n\n\n\n

As you already know, I have a little trouble with King’s Cake variations from its classical version<\/a>. But after my first successful attempt last year, I was tempted to try again this year. The all-chocolate Kings Cake immediately caught my attention, with cocoa puff pastry, chocolate frangipane and candied orange peel. It did not took too long to decide to try this recipe.<\/p>\n\n\n\n

About the Chocolate and Candied Orange King’s Cake<\/h2>\n\n\n\n

This is the first time I prepared a classic puff pastry dough and even more a cocoa one. However it has gone well overall [click here for the recipe<\/a>]. I decided to go for the full challenge by making the cocoa puff pastry, but the filling with match well with a classic puff pastry, homemade or bought (if you are up to make it yourself, follow the step-by-step recipe<\/a> available on the blog].<\/p>\n\n\n\n

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 I did not have time to go into this adventure, so I managed without it. However, I added a few more candied oranges.<\/p>\n\n\n\n

At last, to answer the question that everyone is probably asking: is it or is it not a Kings Cake? Well, we definitely enjoyed it and I frankly had the sensation of eating a King’s Cake, so Kings Cake it is [in my modest opinion]!<\/p>\n\n\n

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Ooops, I cut right over the bean!<\/figcaption><\/figure>\n<\/div>\n\n\n

Let’s get organized<\/h2>\n\n\n\n

As usual, if you prepare your own puff pastry, it must be prepared in advance. You can make it 2 to 3 days before [hey, you can also buy a ready one]. I usually prepare it early, and I froze it. In that case take it out of the freezer the day before and let it thaw in the refrigerator.<\/p>\n\n\n\n

The frangipane is fast to prepare, about 20 minutes. It can easaly be done on the day you will bake the Kings cake, but you can also prepare it in advance and keep it in the refrigerator. Actually you can also froze it in its final shape and place it frozen on your dough.<\/p>\n\n\n

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\"Galette<\/div>\n<\/div>\n
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Chocolate King’s Cake (“Nectar chocolat orange” by Christophe Felder)<\/h2>\n
Chocolate King's Cake: an all-chocolate version of the traditional french Kings Cake. Once again a recipe from pastry chef Christophe Felder that is worse the try. It is good, it is gourmet, and I'm sure you will want to try it! <\/span><\/div>\n
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