I’m reminded of the Chic-Fil-A commercials, “We didn’t invent the chicken, just the chicken sandwich.” I’m kind of feeling the same way about the King Cake Puffs. I didn’t invent the King Cake, just the King Cake Puff.
I’ve spent more hours than I’d like to admit trying to bake the perfect King Cake. I’ve had many trials + many errors. Usually, the culprit is the dough. For whatever reason, the innermost part of the cake never completely bakes. It ends up with a soggy center + worse of all – the delicious cream cheese filling has gone to waste. Ugh.
And so I did.
And it was delicious.
Maybe it could be called a danish. I don’t know – I’m sticking with King Cake Puff. Here’s how it came together.
1. As mentioned above, I used this recipe for the dough, only I cut the recipe in half.
2. After the dough rises for one hour, roll it out into a long rectangle. Mine was about 12 x 24 inches. Use a pizza cutter to cut three rows + 7 columns. Use a pastry cutter to cut circles out of two rows of dough.
3. Apply an egg wash to the square pastry, then stack with a square that has a hole cut from it.
4. Repeat egg wash + second holey square.
5. Allow dough to rise for an additional 30 minutes.
6. Again, use this recipe for a cream cheese filling. Add a 1.5 Tbsp scoop of the cream cheese filling inside each puff.
7. Bake in a preheated 375° oven for 14 minutes + voila!
8. Top with icing + sprinkles. You’re all set! (I used this recipe for icing, only I substitute cream for the milk.)
Laissez le bon temps rouler! Happy Mardi Gras!