CHOCOLATE ORANGE KING CAKE
An original recipe by David Briand, L'École Valrhona Pastry Chef
Category: Cakes and Tarts
Difficulty: Medium
INGREDIENTS
Calculated to make a 21cm diameter King Cake (for 6 people)
Orange Marmelade
54 g oranges
4 g butter
40 g raw cane sugar
13.5 g sugar
6.5 g honey
16.5 g orange juice
1.4 g corn starch
104 g almond paste
51.5 g eggs
14 g almond flour
51.5 g butter
4 g corn starch
14 g whipping cream
61.5 g Caraïbe 66% Dark Chocolate
61.5 g Caraïbe 66% Dark Chocolate
Dried Orange Disks
57 g oranges
3 g confectioner's sugar
Assembly and Finishing
2 ea puff pastry sheets
INSTRUCTIONS
Orange Marmelade- Clean the oranges. Boil the oranges in a large amount of water to reduce their bitterness.
- Cut the oranges in large chunks and sauté with the butter and cane sugar in a pan. On a low heat, let them caramelize, add the sugar, honey and orange juice. Let it reduce until almost completely evaporated.
- Add more orange juice and let reduce. Add the corn starch combined with a little bit of water. Heat to a boil for several minutes, stirring quickly. Mix using an immersion blender to create a very thin compote. Let set in the refrigerator.
Chocolate Almond Cream
- Add the eggs one by one to the almond paste. Add the almond flour and the softened butter.
- Softly whip the mixture and add the corn starch. Add the melted CARAÏBE 66% Dark Chocolate. Finish by adding the cream.
- Store in the refrigerator or use immediately.
Dried Orange Disks
- Cut the orange into disks as thinly as possible. Sprinkle lightly with confectioner’s sugar and let dry in the oven at 176°F (80°C) for 4 hours.
ASSEMBLY & FINISHING
- Place one of the puff pastry sheets in a tart mold. Add the Orange Marmalade in the middle and then add the Chocolate Almond Cream. Hide the traditional King Cake figurine.
- Cut a 60cm circle at the center of the second sheet of puff pastry, then cover the cake with it.
- Bake in the oven at 356°F (180°C) for 40 minutes. Place the Orange Disks on the center of the cake.
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