Traditionally, king cake fillings of the French tradition consisted of frangipane or candied fruits.
Praline is a confection made by pouring caramelised sugar, usually with nuts, onto thin sheets to cool. It may also be made by putting crushed nuts and sugar onto a baking dish and then baking until caramelised and then cooling. The brittle mixture is then broken down into a fine powder for use in other dishes. Brittle is a more coarse version.
A frangipane-like pastry made with ground almonds, egg yolks and orange flower water. The mixture is thickened in a bain-Marie and is garnished with praline made with almonds.
A brioche-style cake of French and Spanish origins made traditionally in an oval or circular shape with dusted or poured sugar toppings. Named in celebration of the Epiphany this day also signals the start of Carnival Season. The duration of the king cake season extends from the end of the Twelve Days of Christmas, also know as Twelfth Night or Epiphany Day, to Fat Tuesday.
An almond and hazelnut sponge cake with chocolate cream praline.
