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For a 22 to 25 cm king’s cake (galette des rois):
For the homemade praline (optional):
200 g hazelnuts
100 g almonds
100 g pecans
265 g granulated sugar
65 g water
For the pastry cream (crème pâtissière):
300 ml whole milk
3 large egg yolks
60 g granulated sugar
20 g corn starch
10 g all-purpose flour
20 g butter
1 tsp pure vanilla extract
Here is how I make pastry cream ➡️
For the almond cream (frangipane):
100 g butter
80 g ground almonds
80 g ground hazelnuts
50 g granulated sugar
5 tbsp praline paste (about 200 g)
1 large egg + 1 egg yolk
20 g corn starch
150 g pastry cream
+ 2 disks of puff pastry
+ 1 egg white to seal everything
+ egg wash (1 egg beaten with 1 tbsp water)