Recipe detail

Pastry Chocolate King Cake

4. 2. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Pastry

Cuisine: French

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Program steps

  • Preheating:
  • 200 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:40 hh:mm
probe icon 180 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
puff pastry 2 pcs
Egg (for egg wash) 1 pcs

Chocolate cream

Name Value Unit
dark chocolate 70% 90 g
chocolate 35-40% 80 g
Whole milk lukewarm 300 ml
powdered sugar 25 g
cornstarch 20 g

Nutrition and allergens

Allergens: 1, A
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 132.6 kJ
Carbohydrate 14.7 g
Fat 7.3 g
Protein 1.4 g
Water 0 g

Directions

Mix the cornstarch and sugar in a bowl.

Bring the milk to a boil. Gradually whisk in the cornstarch/sugar mixture. Let it boil for 2 minutes.

Remove from the heat and add the chocolate. Stir until smooth. Refrigerate.

Cut the pastry into a 19 cm diameter circle, and repeat for the 23 cm diameter hat.

Roll out the 23 cm puff pastry circle on a baking sheet lined with parchment paper.

Spread the cream in a spiral (leaving a 2 cm border). Add the fève (a small trinket traditionally hidden inside).

Moisten the edges with water. Place the second 19 cm circle on top and seal the edges.

Brush with egg yolk. Decorate.