Brownie KIng Cake


 An original recipe by David Briand, L'École Valrhona Pastry Chef
Category: Cakes and Tarts
Difficulty: Medium


Calculated to make a 21 cm diameter King Cake (for 6 people)

Brownie Batter
20 g almonds
20 g pistachios
20 g pecans
65 g raw cane sugar
45 g eggs
60 g butter
35 g Caraïbe 66% Dark Chocolate
30 g all-purpose flour
60 g Dark Chocolate Chips 52%

Almond Streusel
25 g cane sugar
25 g all-purpose flour
25 g almond
25 g butter

Assembly and Finishing
2 ea puff pastry sheets



Brownie Batter
  • Roughly chop and toast the almonds, pistachios and pecans in the oven at 320°F (160°C).
  • Mix the raw cane sugar with the eggs.
  • Melt the butter and Caraïbe 66% Dark Chocolate. Add the chocolate mixture to the sugar and eggs.
  • Add the flour, the nuts and the Dark Chocolate Chips 60%. Stir together with a spatula. 


Almond Streusel
  • Sift all the dry ingredients together.
  • Add the cold cubed butter and mix using an immersion blender until combined.
  • Press the cold paste through a wire cooling rack to get regular-sized streusel pieces.


  • Place one of the sheets of puff pastry in a tart mold. Garnish with the brownie batter and hide the traditional King Cake figurine (fève).
  • Cover with the second sheet of puff pastry. Add the raw streusel pieces on top.
  • Bake in the oven at 356°F (180°C) for around 45 minutes.