Oh my Lawd! This king cake, while not the most traditional, is completely amazing! Like my brother in law said, “It’s like King cake meets bread pudding meets bananas foster.” It is spectacular and even though it took two semi-experienced bakers and five hours (and a gaggle of kids “helping”), I will make this every year. It is so worth it. But if you live in New Orleans, you could just buy one from John Besh’s Domenica. I highly recommend it!
Here is the recipe.
I invited my good friend Liz from Louisiana who also lives here in the Bay Area to help me in this endeavor. Here are our experiences in making it.
While the dough is resting in a bowl covered with plastic wrap, make the mascarpone – cream cheese mixture.
Sprinkle with cinnamon and sugar and roll it up like a cinnamon roll. Then form an oval with the rolled up dough.
There was no recipe for the caramel part so we made this and did it in the easiest way possible. We made it like you make a roux in the microwave. We put a can of condensed milk in a pyres measuring cup. We put it in the microwave for a minute and then stirred it. Then for 30 seconds and stirred. Then another 30 seconds and so on until it was the nice caramel color we wanted it to be. We do this same method for roux with equal amounts of flour and oil. Worked great!
We used a plastic ziplock bag and cut a small hole in it to pipe the mascarpone – cream cheese mixture on top.
The only changes we made to this part of the recipe was that we used Cane Syrup instead of molasses and we used praline extract instead of Praline Liquor.
Everyone who has eaten this has totally fallen in love! I know I have.
Happy Mardi Gras!