We fall for the crown of the kings of Pierre Augé

The Yule log is hardly behind us when it is time to think about Epiphany and its delicious festivities. If the galette des rois is queen in the North of France, in the other half of the country, we taste on this occasion a crown of kings, with flavors of orange blossom. A tradition perpetuated by the chef from Béziers Pierre Augé in his restaurant the Maison de Petit Pierre, in Béziers, and of which he gives us the recipe.

Did you know that the Epiphany is at the heart of a culinary battle that divides France in two? In the north, this tradition of the beginning of the year is celebrated with a galette des rois made from puff pastry and frangipane, a cream made from almonds. To the south, there is no frangipane, it is the crown of kings that takes the spotlight: a round brioche with orange blossom covered with candied fruit or pearls of sugar depending on the region and taste.

At France.fr, we categorically refuse to take sides for one or the other of these specialties. So after sharing with you a selection of 10 king cakes to savor to start the year off right , we unveil the recipe for the kings crown of chef Pierre Augé, at the head of the Maison de Petit Pierre, in Béziers, in Occitanie.

Ingredients for 6 portions
(Prepare the day before)

250 g of T45 flour
5 g of fine salt
50 g of white sugar
10 g of fresh yeast
112 g of softened butter
2 eggs
12 g of milk
18 g of orange blossom water
lemon zest
1 egg
Fruit candied
1 bean


Put all the ingredients except the softened butter in the bowl of a food processor. Knead until the dough is no longer sticky.

Work the softened butter with a spatula until its consistency is as soft as that of an ointment.

Once the dough is well peeled off, add the softened butter and do the same operation: knead until the dough no longer sticks to the walls.

If you don’t have a food processor, you can knead by hand but you have to knead for a long time because the dough is very sticky.

The next day, place the dough on the work surface and form a dough, that is to say a ball. Leave to rest for ten minutes.

Make a hole in the center of the ball to form like a donut.

Incorporate the bean in the crown and let rise at room temperature for about 45 minutes depending on the temperature of the room (ideally between 25 to 30 ° C)

10 minutes before the end of proofing, preheat the oven to 175 ° C.

Brush the dough with the egg yolk.

Place in the oven and cook for 12 to 14 minutes.

Decorate with candied fruit and sugar balls, or icing sugar.


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