King's cake recipe with clementine

Light and fragrant with sun-drenched citrus, this homemade King's Cake with La Chambre aux Confitures' Clementine jam will transport you to the Provençal countryside!

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King's cake recipe with clementine

Ingredients

  • 2 sheets of puff pastry
  • 1 egg
  • 1 tbsp milk
  • 1 lucky charm (fève)
  • 1 paper crown

Pastry cream

  • 25cl whole fresh milk
  • 1 vanilla pod
  • 30g caster sugar
  • 2 egg yolks
  • 10g flour
  • 10g cornflour

Almond cream

  • 30g softened butter
  • 30g icing sugar
  • 60g ground almonds
  • 1 tbsp rum
  • 1 egg
  • 1 jar of Clementine marmalade

Instructions

  1. Preparing the pastry cream: In a mixing bowl, whisk the egg yolks, vanilla seeds and sugar until pale. Then add the sifted flour and cornflour. In a saucepan, heat the milk with the vanilla pod until it boils. Remove the pod. Add a ladleful of hot milk to the mixing bowl. Whisk to combine, then pour the mixture back into the saucepan and thicken over low heat, stirring constantly. Set aside to chill.
  2. Preparing the clementine almond cream: Mix the ground almonds with the egg, sugar, rum and softened butter. Then add the pastry cream and the Clementine marmalade.
  3. Assembly: Roll out the first sheet of puff pastry on a baking tray lined with parchment paper. Brush the edge of the disc with water over a width of 2 cm. Fill with the almond cream, taking care to stop at the moistened edge. Place the lucky charm inside. Gently place the second sheet of puff pastry on top and press with your fingers to seal the edges. Score the edges in a criss-cross pattern using the blade of a knife. Place the cake flat in the freezer for 1 hour. Using a pastry brush, brush with the egg and milk mixture. Draw a spiral pattern with a knife and make a small hole in the centre to let steam escape.
  4. Baking: Bake for 40 minutes in an oven at 180°C.
  5. Enjoy warm.

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