Lemon praline king's cake crown

Discover the history of King's cake crown.

1. Brioche dough

   • 250 gr. strong or bread flour
   • 100 gr. whole milk
   • 60 gr. butter
   • 55 gr. white sugar
   • 15 gr. egg yolk (1)
   • 15 gr. honey
   • 15 gr. rum
   • 15 gr. orange blossom water
   • 12 gr. fresh yeast
   • 5 gr. orange zest (1/2)
   • 3 gr. lemon zest (1/2)
   • 2 gr. salt

   • In the bowl of the mixer, mix the flour, milk, sugar, egg yolk, honey, rum, orange blossom water, fresh yeast, orange and lemon zest and salt.
   • Then knead on low speed for 5 minutes until all the ingredients are well mixed.
   • Now, increase the speed to medium-high and knead for 10 minutes until the dough becomes elastic.
   • Then, add the cubed butter and knead for another 10 minutes until it is completely integrated into the dough and the dough becomes shiny and does not stick to the sides of the bowl.
   • Then we cover it with cling film, perforate it and put it in the fridge until the next day.
   • After this time, we take the dough out of the fridge, turn it out onto our work surface, deflate the dough and divide it into 10 equal parts, using a scale.
   • Now we roll each portion, place them around a circle of 10 cm in diameter on a baking tray lined with baking paper and cover with lightly greased cling film.
   • Leave to rise in a warm place until the dough doubles in size, about 2 hours.
   • The optimum fermentation temperature for this dough is 27º C. If we do not have a fermentation chamber, we can replicate a similar environment in our unlit oven by placing a pan of boiling water in it. In this way we will achieve a suitable temperature and humidity for the correct fermentation of our dough.
   • When the dough has doubled in size, brush the dough with beaten egg and bake with heat from top to bottom at 180º C for 15 minutes.
   • Then remove from the oven and leave to cool on a wire rack at room temperature.

2. Lemon curd

   • 250 gr. mascarpone
   • 200 gr. lemon juice
   • 150 gr. eggs (3)
   • 100 gr. white chocolate
   • 100 gr. white sugar
   • 5 gr. lemon zest (1)
   • 5 gr. vanilla
   • 2 gr. gelatine

   • First, place the gelatine in a glass of cold water to hydrate for at least 10 minutes.
   • Meanwhile, in a saucepan, mix the lemon juice, sugar, eggs and lemon zest and, stirring constantly with the help of a whisk, cook over medium heat until the mixture thickens, until it reaches approximately 84º C.
   • Remove from the heat, add the gelatine and mix well.
   • Next, pour the hot cream over the white chocolate and emulsify the mixture with a hand blender.
   • Then add the mascarpone and vanilla and mix with the hand blender.
   • Transfer the cream to a bowl, cover it with cling film in contact with the cream and keep in the refrigerator for at least 2 hours.

3. Almond praline

   • 150 gr. almonds
   • 50 gr. vanilla or white sugar
   • 15 gr. sunflower or neutral oil
   • 2 gr. salt

   • On a baking sheet, toast the almonds for 15 minutes at 150º C.
   • Then, in a frying pan, cook the sugar over medium heat until it turns a deep amber caramel.
   • Then turn off the heat and transfer the caramel to a baking tray lined with baking paper and leave to cool completely.
   • Next, place the almonds and the crystallised caramel in a food processor and grind to a smooth, compact paste.
   • Finally, add the oil and salt and process until fully integrated.
   • Set aside at room temperature until use.

4. Assembly

   • 100 gr. lemon confit
   • Almond praline
   • Pearl sugar
   • Neutral gloss

   • Start by cutting the doughnut in half, taking care not to break it and to make the cut as straight as possible.
   • Next, put the lemon curd into a piping bag with a 2 cm diameter curly nozzle and pipe it to taste on the lower doughnut slice already placed on a presentation plate.
   • Next, put the praline in a piping bag without a nozzle and make a cut with scissors to leave an opening of 2 mm in diameter.
   • Pipe the praline over the lemon curd, making sure to leave a little for later.
   • Now, paint the top doughnut sheet with a neutral gloss using a kitchen brush and drizzle some of the praline we have reserved on top.
   • Finally, place the lemon confit on top and add pearl sugar to taste.
   • Place in the fridge until ready to eat and leave at room temperature for 20 minutes before serving.

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