Recipe Three Kings cake

To prepare this dish

Ingredient list

Brioche

750 g flour
250 g T55 flour
30 g baking powder
30 g salt
100 g sugar
500 g eggs
200 g oeufs (2)
700 g Elle & Vire gourmet butter 82% fat

Almond and lemon garnish

600 g almond paste 50%
180 g eggs
75 g flour
180 g Elle & Vire gourmet butter 82% fat
1/3 zest lemon

Crystallized porridge oats

300 g oat flake
100 g raw sugar
70 g gum arabic

Glazing syrup

250 g water
250 g raw sugar
100 g glucose
70 g gum arabic

Finish

50 g cranberries séchées
70 g candied orange cubes
decorative sugar
fève

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Brioche

   Refrigerate all the ingredients overnight.

   Knead the flour, yeast, salt and sugar with the eggs (1) for 5 mn at speed 1.

   Knead at speed 2, slowly adding the eggs (2), for 20 mn. When the dough is smooth and elastic, add the butter.

   Leave to rise for 1 hour at room temperature. Knock down the dough. Refrigerate overnight. 

2. 2

   Almond and lemon garnish

   Blend all the ingredients together in a mixer. 

3. 3

   Crystallized porridge oats

   Combine all the ingredients then dry in the oven at 140°C (284°F).

4. 4

   Glazing syrup

   Bring the water, unrefined cane sugar, glucose and gum arabic to the boil.

5. 5

   Finish

   Roll the brioche dough out to a thickness of 3 mm. Make a 60 cm x 16 cm rectangle of dough (approximately 550 g).

   Spread 250 g of almond and lemon cream onto the dough. Sprinkle over the dried cranberries and candied orange cubes.

   Roll and leave to rise between two ring moulds (one x 10 cm and another x 22 cm) that have been lined with a strip of Fiberpain^® with the sealed side towards the top.

   Leave to rise for 2h30. Push the fève into the underside of the cake. Bake at 170°C (338°F) for 35 mn.

   Remove from the oven and immediately coat the brioches with the glazing syrup.

   Sprinkle over with crystallized porridge oats and finish with decorative sugar.

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