Almond & hazelnut king cake with Almond oil

Ingredients:

• 2 sheets of butter puff pastry
• 60g hazelnut flour
• 120g almond flour
• 100g lightly salted butter
• 80g blond cane sugar (up to 100g if you prefer)
• 2 organic free-range eggs: 1 whole egg and 1 egg yolk
• (1 figurine to hide inside for tradition)
• 1 tbsp of Guenard 100% virgin French Almond oil 

Method:

Preheat your oven to 200°C (gas mark 6).

While waiting for the oven to heat up, beat the butter well in a large bowl to soften. Then add the blond cane sugar and beat again.

Add the almond and hazelnut flours and beat. Add a tablespoon of Guénard Almond Oil. Then add the whole egg to the mixture and mix.

Line a tart pan with a sheet of puff pastry. Carefully spread the mixture over it and hide the figurine inside.

Place in the fridge while you make the egg wash: beat together the egg yolk, a pinch of fleur de sel and a tablespoon of water.

Place the second sheet of puff pastry on top and make a small hole in the middle with a knife. With a pastry brush or spatula, brush the egg wash over the cake. Then, use a knife to delicately cut a decorative pattern on top without piercing the pastry.

Bake the cake for 10 minutes at 200°C, then turn down the temperature to 180°C (gas mark 6) and bake for 30 minutes.

Serve warm or cold.

Enjoy!