Gâteau des Rois toulousain

Name: Gâteau des Rois toulousain
Total time: 180 min
Yield: Serves 8
Cuisine: Toulouse region
Ingredients: 400 g (3⅓ cups) pastry flour; 100 g (3½ oz) unsalted butter; 3 whole eggs; 60 g (⅓ cup) granulated sugar; 10 g (⅓ oz) fresh yeast; 50 ml (3½ tbsp) lukewarm milk; 3 tbsp orange blossom water; 100 g (⅔ cup) candied fruit; 50 g (¼ cup) pearl sugar; 1 egg yolk for glazing; 1 pinch of fleur de sel

Toulouse king cake (brioche crown)

⏱ 180 minServes 8Medium350 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

400 g (14 oz)pastry flour (French T45)
100 g (3½ oz)unsalted butter
3whole eggs
60 g (2 oz)superfine sugar
10 gfresh yeast
50 ml (3½ tbsp)lukewarm milk
3 tbsporange blossom water
100 g (3½ oz)candied fruit
50 g (2 oz)pearl sugar
1egg yolkfor glazing
1 pinchfleur de sel (flaky sea salt)

400 g (14 oz) pastry flour (French T45)
100 g (3½ oz) unsalted butter
3 whole eggs
60 g (2 oz) superfine sugar
10 g fresh yeast
50 ml (3½ tbsp) lukewarm milk
3 tbsp orange blossom water
100 g (3½ oz) candied fruit
50 g (2 oz) pearl sugar
1 egg yolk for glazing
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large bowl (3 L / 3 qt)

1 baking sheet

1 pastry brush

1 oven

03 — Method

Dissolve the fresh yeast in the lukewarm milk, then put the flour, granulated sugar, fleur de sel and orange blossom water in the large bowl.
Add the eggs and the yeast mixture and knead about 10 minutes until supple, then work in the softened unsalted butter.
Keep kneading until smooth and elastic, cover with a clean towel and let rise 1½ hours in a warm place.
Punch down the dough, work in half the diced candied fruit, then shape into a ring on the parchment-lined baking sheet, sealing the ends well.
Let rise 45 more min, preheat the oven to 180 °C (350 °F) on convection and brush with the beaten egg yolk.
Sprinkle with pearl sugar and the rest of the candied fruit, then bake 25 min until golden and puffed. Let cool slightly.