400 g inverse puff pastry
Bottom: 21 cm – Top: 22.5 cm – Then cut with 20 cm ring
275 g Rémy Martin® chocolate almond cream for king pie ø 15 cm
15 g egg wash
30 g caramel opaline for king pie

DAY 1 – KNEADING
1. The first day, mix with the paddle first quantity of butter and
flour. Make a nice square and wrap it until tomorrow.
2. The same day, prepare the base of the dough. Place into your
mixing bowl: 1st water and salt. Then add the flour and on the
top soft butter. With the hook, mix gently. Rest the dough
15 minutes outside and make a nice square a wrap it until the
next day in the fridge.

DAY 2 – FOLDING
3. The day after, incorporate the dough into the butter, give a
double turn, rest for 2 hours.
4. Give one more double turn, and keep for 2 hours in the
fridge. Give one single turn and keep overnight in the fridge.

DAY 3 – ROLLING OUT
5. The next day (3rd day), roll out at 3.75 mm, relax the dough
and cut it. Rest several hours before to store in the freezer.

1. Combine together soft butter and sugar.
2. Add the almond powder and cornstarch.
3. Then, add eggs at room temperature, whipped pastry cream,
Rémy Martin® Cognac and melted dark chocolate at 45°C.
4. Add crushed hazelnuts and pistoles of milk chocolate.

1. In a saucepan, boil milk and cream.
2. Combine together egg yolk and sugar. Finish by the cornstarch.
3. Boil the liquid and cook all together as a pastry cream.
4. Finish by the butter and blend it
5. Cool it down quickly in the freezer.
6. Store in the fridge at 3°C.

Mix all together and strain it before use it.

1. Cook sugar water and glucose until golden brown color.
2. Add the butter and pour over a Silpat®.
3. Let it cool down and blend in the robot-cut.

Step 1: Prepare the disks of puff pastry and let it rest 2 hours at 3°C (bottom: 21 cm – top: 22.5 cm).
Step 2: In a 6 inch ring spread 275 g of Rémy Martin® chocolate almond cream and freeze it.
Step 3: Take the 1st disk of puff pastry (smalest), brush some water on the side and place in the middle the frozen disk of Rémy
Martin® chocolate almond cream.
Step 4: Take the 2nd disk of puff pastry (biggest), turn ¼ and place on the top of it. Seal on the side without air bubbles.
Step 5: Place in the freezer few minutes to make it firmer and cut with sharp cutter at 20 cm diameter.
Step 6: Rest minimum 2 hours, then freeze it or start baking process.
Step 7: Turn the king pie upside down to get the flat surface facing the top, then brush a first layer of egg wash on the king pie,
let it dry in the fridge. Then brush a second layer and scrapp the top with sharp cutter for the decoration.
Step 8: Bake on a Silpain® sheet with some rings on each corners of the trays (4/5 cm) + 1 heavy tray (spray some oil to make
sure it will not stick to the top of the king pie) at 165°C for 55 minutes, damper open, speed 2. Then spread caramel opaline on
it and bake again for 2/3 minutes.
Step 9: Cool it down on a wire rack.