Praline King Cake (Mardi Gras)

This Oval-shaped Sweet French Brioche, rolled with a Praline Cream, is traditionally eaten during the Carnaval Season in New Orleans, LA.

Prep Time 10

Bake Time 30

PROOF 2 30

Total Time 3 10

Equipment

Large Bonmat™

Baking Sheet (L)

Mixing Bowl

Mini Whisk

Whisk

Whisk Spatula

Spatula

Flexible Scraper

Pastry Brush

Ingredients

BRIOCHE BREAD DOUGH

▢ 0.85 cup (200 g) milk (Lukewarm)
▢ 2 tsp (10 g) salt
▢ 4 cups (500 g) bread flour
▢ 2 1/4 tsp (7 g) active dry yeast (1 US Packet 7g | 1 EU Packet 8g)
▢ 1/2 cup (100 g) sugar
▢ 2 eggs (Beaten)
▢ 2 tsp (8 g) Vanilla Extract
▢ 10 1/4 Tbsp (150 g) butter (Softened | At Room Temperature)

PRALINE CREAM CHEESE FILLING

▢ 8 oz (225 g) cream cheese (Softened | At Room Temperature)
▢ 1/2 cup (100 g) sugar
▢ 1/4 cup (50 g) brown sugar
▢ 1/2 cup (100 g) Unsweetened Apple Sauce
▢ 2 tsp (4 g) ground cinnamon
▢ 2 tsp (8 g) vanilla extract
▢ 1 cup (100 g) pecans (Chopped)

EGG WASH

▢ 1 egg yolk
▢ 1 tsp (5 g) milk

VANILLA GLAZE + DECORATIONS

Instructions

BRIOCHE BREAD DOUGH

In a small sauce pan, bring the milk to a warm temperature. It should feel nicely lukewarm. Set aside.
First, place the sea salt in the bowl of your stand mixer. Add the bread flour on top and make a well in the center. Add the active dry yeast, the sugar, and pour the warm milk over. Let it rest for 10 minutes.
After the 10min, add both beaten eggs and the vanilla extract. Stir with the dough hook for about 8 minutes on the lowest speed of your stand mixer.
Add the softened butter, and stir for another 3 minutes on low, then 5 minutes on medium high speed. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. NOTE: Don't hesitate to scrap the sides and bottom of the bowl when needed.

RISE

Scrape the dough out onto the Roul'Pat®, dust with a bit of flour, and knead lightly into a ball (don't worry the dough is very sticky). Place it in a clean bowl. Let the dough rise in a turned off preheated oven (100F/37C) for 2 hours or at room temperature for 2 1/2 hours. It will double in size.

PRALINE CREAM CHEESE FILLING

Meanwhile, prepare the Praline-Cream Cheese Filling: Beat the cream cheese, sugars, unsweetened apple sauce, ground cinnamon, and the vanilla extract with an electric mixer on medium speed until smooth.

ASSEMBLY

Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
Once the dough has doubled, punch the dough down, and flatten into a large rectangle with your hands onto the Roul'Pat®.
Spread the Praline Cream Cheese Filling combined with the chopped pecans on top.
Then, gently roll it sealing the bottom end face down. Transfert it onto your Large bon MAT™.
Carefully shape the dough into an oval/round shape, and seal both ends together. Let your Kings Cake rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.

EGG WASH

Preheat oven to 350F/180C.
Brush your King's Cake with some egg/milk mixture.
Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 25min). It is ready when golden brown and does not feel hallow to the touch.
Once your Kings Cake is out of the oven, let it cool down for about 10min.

VANILLA GLAZE + DECORATIONS

While your Brioche is baking in the oven, prepare the Vanilla glaze: In mixing bowl combine powdered sugar, vanilla extract and milk. IMPORTANT: Add 1/2 tsp of milk at a time until desired consistency.
Then, pour over the Vanilla Glaze and decorate with NOLA's colors (Purple, Green & Yellow Sprinkles). Slide it onto a serving plate. Serve and Enjoy! Bon Appétit & Happy Mardi Gras!

Nutrition

Keyword Bolo-Rei, bon cook, Brioche, Brioche des Rois, Carnaval, Couronne des Rois, Fat Tuesday, flexipan, guy demarle, King's Cake, NOLA, Praline King Cake, Roscón de Reyes, silpat, The Best Kings Cake, The Best Kings Cake Recipe, toile de cuisson

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