Each year, since we live in the United States, we celebrate Mardi Gras in New Orleans so sharing a cake of kings, a King Cake . This cake is a ring of brioche dough very simple, either nature or cream (the most popular stuffed version) or to pralines, which are pecans in Louisiana.
The tradition is so dear to Americans from Louisiana, that the King Cakes travel easily by Fedex South to northern countries, here in Minnesota. Even the box is the carrier of the Carnival colors: yellow, green and purple! The Mardi Gras with a friend from Louisiana, I had the chance to taste an authentic King Cake with cream of New Orleans.
is the King Cake that was missing from my collection: the praline (or pecans). It is at least as delicious as the cream and lemon ... enjoy!
King Cake Pralines (Pecans)
Ingredients:
For the brioche:
- 1 cup of warm milk, 240 ml
- 2 + 1 / 4 teaspoon dried yeast
- 1 pinch of sugar
- 1 / 2 cup sugar, 75 g
- 1 teaspoon salt
- zest of one organic orange, or 2 tbsp candied orange peel
- 4 egg yolks, lightly beaten
- 2 tbsp bourbon
- 2 tbsp orange juice freshly squeezed
- 2 tablespoons of coffee aroma bitter almond
- 4 cups of flour or 560 g
- 3 / 4 teaspoon grated nutmeg
- 1 stick cold butter or 110 g
For the filling:
- 3 cups pecans lightly toasted and cooled, 300 g
- 2 / 3 cup sugar, or 100 g
- 3 / 4 teaspoon grated nutmeg
- 2 teaspoon ground cinnamon
- a pinch
salt - 1 / 2 stick of butter or 55 grams
To assemble:
- 1 egg yolk
- 1 tablespoon milk
- a small plastic baby as a bean (optional)
For the frosting:
- 2 cups powdered sugar, or 200 g
- 1 tablespoon bourbon
- 2 tbsp orange juice
- sugars green, yellow and purple, the colors of Carnival New Orleans
Method:
The recipe is described using a food processor fitted with dough hook, but it can be done without any problem at hand.
In the bowl of a dough mixer, Pour the milk, yeast and pinch of sugar. Whisk and wait a few minutes until the yeast activates (bubbles will appear at the surface).
Add sugar, zest, and mix at low speed. Add egg yolk and mix. Pour bourbon, orange juice and almond flavoring, mix. Add flour and nutmeg. Knead on medium speed until a dough forms and pulls away from sides of bowl, then gather into a ball and taking into elasticity, about 5 minutes.
Gradually add the cold butter cut into pieces. Pour the batter into a slightly larger container oiled, cover tightly and allow to double in size near a heat source if possible.
degas the dough in the bowl in hand. Reforming a ball and let double in volume again (it will take 1-2 hours depending on temperature). At this stage it may delay the fermentation by placing the dough in the refrigerator overnight. In this case, you must remove the dough from the refrigerator at least 1 hour before proceeding to the next step.
The filling: Chop
nuts too finely in a blender (5 pulses should be enough), add sugar, nutmeg, cinnamon, salt and butter. Mix chop and finish with plus or minus 5 beats more.
Assemble King Cake:
Line a plate with baking paper. Lightly flour a work surface and roll the dough into a rectangle 75x20 cm (30x8 inches). Spread the filling over the entire surface of the rectangle making sure to leave a margin on top and bottom edges. It's time to drop the baby (the bean).
Whisk together egg yolk and milk. Apply a little of this "glue" the edges. Fold top edge over the filling, and press along the cylinder to seal the two edges together. Forward on the baking paper, closing below, and form a circle. Glue the two ends of the cylinder with a little to the egg mixture, one over the other. If necessary, press the circle to balance the distribution of the filling. Cover with oiled plastic wrap and let double in bulk, 1 hour to 1.30 (or depending on temperature).
Preheat oven to 350 F or 175 C.
Just before baking, apply the remaining mixture of egg yolk and milk over the entire surface of cake. Bake 30 minutes or until cake is golden king. Cover loosely with foil during cooking if it browns too quickly. Cool on a grid.
After one hour, prepare the glaze by whisking the sugar, orange juice and bourbon in a bowl. The mixture should be neither too thick nor too runny, if necessary, adjust with a few drops of liquid or a few tablespoons of sugar. Pour the cooled cake
this frosting, then sprinkle with sugar, alternating the colors of Carnival: green, yellow and purple.
The King Cake is best the day, but it is still very good in the next two days, as long as you wrap it in plastic wrap.
Recipe adapted from "Mardi Gras King Cake," Chow
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