French-style King Cake

french king cake

Happy King’s Day! I love January 6 also known as the Epiphany, Twelfth Night, and the official last day of the Christmas season. It is also the beginning of the Mardi Gras season in our part of the world. From now until March 5, we will again be feasting, parading and costuming. I adapted my almond frangipane filling and puff pastry dough to create this traditional and easy French style king cake. I love Randazzo’s, and Dong Phuong, a couple of our local king cake bakeries. They bake the traditional brioche cakes with purple, green and gold sugar. Here is my sophisticated and yummy alternative to the New Orleans style king cake. Don’t forget to add a little lucky “charm” in the cake. In the late 1800’s it was a gilded bean. Now it is typically a miniature plastic pink baby. You can place a bean or perhaps a little cherry in the cake. Whoever finds the “charm” in their slice of cake is the king or queen and must host the next king cake party! Put on your tiara or crown, tie those apron strings, and enjoy the Mardi Gras season in your kitchen.

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