King Cake with hazelnuts and goji berries

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French hazelnut king cake with goji berries

As the legend says, formerly, it was customary to share the King cake into as many parts as dinner guests, and one more. This part, called “part of God”, “hand of the Virgin” or “part of the poor” was designed for the first poor, which knocked on the palaces door. It is further said, that on “the day of the Kings” or “Jour des rois” as they says it in French, the poorest of every child they could find in their town, became king for one day. The child was dressed in royal robes and was served as a king. The following day, the child was allowed to have breakfast at the table of the duke. After, as the legend tells, the king accompanied the child to its parents and gave them some money, which allowed them to educate their child at school.

This beautiful story inspired us to realize a king cake “Martmoiselle” and we want to share this recipe with you

Recipe for a cake 6 to 8 people

Puff pastry

Dough No. 1

  • 185g Butter
  • 75g Flour

Dough No. 2

  • 75g Water
  • 2 White vinegar
  • 7g Salt
  • 175g Flour
  • 65g Melted butter

Pastry Cream

  • 50g Milk
  • 12g Egg yolks
  • 6g Sugar
  • 4g Starch

Hazelnut cream with goji berries

  • 50g Butter
  • 50g Icing sugar
  • 50g Hazelnut powder
  • 50g Almond powder
  • 6g Cornstarch
  • 50g Full eggs
  • 60g Pastry Cream 6
  • 40g Goji berries


  • 75g Eggs
  • 3g Sugar
  • 1g Salt

Working tools

  • Rolling Pin
  • Pastry bag / Pastry tip
  • Pastry Brush

First, start with the puff pastry. I recommend to start the day before. The realization of the puff pastry needs time and above all, patience.

Dough n°1: Knead the butter with the flour until you get an homogeneous dough. Then give the dough a rectangular form, film it and store in the refrigerator for at least one hour.

Dough n°2:  Mix all the ingredients in the order as shown above. Form a ball and store the dough in the fridge, for at least one hour, too.

Afterwards, roll out the first dough with a rolling pin. Form a quadrangle (20cm x 20cm). Then roll out the second dough and form a quadrangle of 10cm x 10cm. Subsequently, place the second quadrangle (dough n° 2) on the first one

(dough n° 1), and close them like an envelope (It’s important that your preparations have the same texture!). Store in the refrigerator for one hour again. Then give two double tours and one simple tour. Let rest the dough for at least one hour in the refrigerator between each tour.

Meanwhile you can prepare the pastry cream. Mix the egg yolks with the sugar and the cornstarch. Heat simultaneously the milk in a pot and poor it, once boiled, onto the egg mixture. Mix vigorously and poor the mixture in a pot again. Bring to a boil, decant in a box or a bowl and let cool down for several hours. Continue with the hazelnut cream. It’s really quite simple. Knead the butter and add step by step all the ingredients in the order as shown above. Store in the fridge as well.

At the end, when all the preparations are ready, you can start to assemble the king cake. Roll out the puff pastry dough to 2-3mm. Detail two circles of 25cm ø. Put the first circle on a sheet covered with baking paper, and humidify the edges of the circle with some water. Mix the hazelnut cream and fill it in the pastry bag fitted with the pastry pin. Garnish generously the middle of the circle with the hazelnut cream. Cover with the second dough circle and push in the edges of the two circles, in order to stick them together. Coat the surface of the king cake slightly with the egg-mixture by using a pastry brush. Put the king cake in the fridge again, for approximately 30 minutes. Before you put the king cake in the oven, take a knife and draw some arcs (or something else 😉 ) with the non-cutting side of the knife, on the top of the cake. Afterwards bake the king cake in the oven at 180°C for approximately 45 to 60 minutes.

One finished, share with friends… and why not, with strangers 😉



    • Hey Simon, thank you a lot for you comment… Glad that you like it!!!
      I hope you’ll continue following us 😉

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