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galettes des rois au hojicha

Twelfth Night cake with hojicha

Ingredients for one 6 portions Twelfth Night cake or 3 small Twelfth Night cakes

  • 2 puff pastries
  • 140g of almond powder
  • 100g of sugar
  • 2 eggs + 1 egg white
  • 70g of softened semi-salted butter (take it out of the refrigerator 30 minutes prior to baking)
  • 20 to 30g of hojicha tea leaves


1. Preheat the oven at 200°C.

2. Ground the hojicha leaves into a powder using a small blender.

3. In a mixing bowl, mix the almond powder, sugar, eggs, softened butter with hojicha powder that was sifted beforehand. Make sure to soften the butter well enough before mixing it to the other ingredients or it will not blend well into your batter. However, using softened butter rather than melted butter ensures a better texture.

4. On a baking tray lined with parchment paper, spread out one of the puff pastry. Cover the dough with hojicha flavored frangipane starting from the center of the dough and stopping 2cm away from the edges of the puff pastry. If you are making small Twelfth Night cakes, use a mixing bowl to cut out small circles of dough from your puff pastry and place them on a baking tray lined with parchment paper. Cover with frangipane, making sure to leave space between the edges of the dough and frangipane.

5. Place your feve in the Twelfth Night cake !

6. Cover with the second puff pastry and firmly tighten the edges of both pastries together using your fingers or a fork. If you are making small cakes, cut out the same amount of dough of the second puff pastry and cover each frangipane covered circles with small circles of puff pastry.

7. Draw a spiral design to decorate the Twelfth Night cake and baste with egg yolk.

8. Bake in the oven for 20 to 25 minutes and make sure to check the baking process from time to time. The bottom should be firm and golden brown. If the top is golden brown before the bottom, bake for a few additional minutes using bottom heat settings only.

Your hojicha flavored Twelfth night cake is ready!

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