Flaky King Cake Food

TRADITIONAL FRENCH GALETTE DES ROIS RECIPE

Steps:

• Gather the ingredients.
• Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor .
• Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
• Gather the ingredients.
• Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper.
• Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
• If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border.
• Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.
• Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).
• Bake cake for 15 minutes. Remove from oven and dust cake with confectioners' sugar.
• Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.

KING CAKE

Steps:

• Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.

GIANT KING CAKE POP-TART®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with parchment paper.
• Mix brown sugar, butter, flour, cinnamon, and salt together for the tart in a medium bowl with a fork or clean hands until thoroughly combined. Set aside.
• Whisk egg and water together in a small bowl; set aside.
• Lightly dust a clean work surface with flour. Place one sheet of puff pastry on the surface; gently pinch the seams of the sheet together. Lightly dust surface of pastry with flour and roll into a 9x13-inch rectangle.
• Carefully transfer the puff pastry sheet to the prepared pan and prick the entire surface with a fork. Spread the brown sugar-cinnamon filling all over the puff pastry, leaving a 1-inch border around the edges. Use a pastry brush to brush this 1-inch border with egg wash.
• Repeat rolling process detailed in step 4 with the second sheet of pastry. Using your rolling pin, carefully place the second sheet of pastry on top of the first, lining up the corners and edges. Seal the two sheets of pastry around the edges by pressing together with the prongs of a fork. Prick the entire surface with a fork and brush all over with egg wash.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool for 10 to 15 minutes.
• While the tart cools, beat cream cheese and butter together for icing until smooth. Beat in the powdered sugar until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. Spread the icing over top of the tart. Decorate as desired with sanding sugars.