King cake is a classic French dessert made up of puff pastry and a custard filling. In this version, candied kumquats and chocolate custard come together to make a bold and elegant filling. This version is best made in the winter when citrus fruit is in season, that way you will have the most flavorful and fresh kumquats. A crisp, flaky crust envelops the chocolate kumquat custard filling creating a delicate and delicious dessert.
- 100 grams kumquats
- 100 grams sugar
- custard (halved quantities)
- 100 grams almond (powder)
- 1 tablespoon flour
- 70 grams butter (soft, cut into pieces)
- 2 eggs
- 100 grams chocolate chips
- 2 puff pastry sheets
- 1 egg yolk
- Preheat oven to 425 degrees Fahrenheit.
- Wash and dry the kumquats. Cut them into thin slices and put them in a pan with 70 grams of sugar and cover with water. Put on high heat, when it starts boiling, reduce heat and cook for 10 minutes. Let cool in pan.
- Prepare the custard as shown here and reserve in the refrigerator.
- In a bowl, mix with a spoon the almond powder, the remaining sugar, the flour, and the butter. Then add the eggs one by one. Add the chocolate chips and two tablespoons candied kumquats (if there is some left, serve as a jam).
- Place a puff pastry on a baking plate covered with parchment paper. Pour the kumquat filling over the pastry making sure to leave a border of about 3 cm. Slightly moisten the edge of the pastry with a little water. Cover with the second puff pastry and press the edges of the two layers together.
- Brush the pastry with the egg yolk diluted in a little bit of water, then slit the pastry slightly without piercing it. Bake for 25-30 minutes.
PER SERVING *
|Calories1300Calories from Fat790|
|% DAILY VALUE*|
|Calories from Fat790|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.