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Mexican Chocolate King Cake by Lucia

Mexican Chocolate King Cake by Lucia

By: Tatum Evans (Read Bio)

Mexican Chocolate King Cake by Lucia

Lucia Bakehouse Lafayette, LALucía (loo-see-ah) is a small batch, from-scratch bakery that began doing popups in the Lafayette, Louisiana downtown area in late 2020. They started by selling brioche-stuffed donuts (bombolonis) and then slowly began adding laminated pastries to the rotational menu. They now concentrate on viennoise-style baking, a form of pastry made famous in France with origins in Vienna, Austria. The Viennois-style involves leavened enriched dough that is slightly sweet which then makes the base for your favorite croissant and brioche-style pastries, including this King Cake!

Ingredients & Instructions

For the Dough:
140g water
140g milk (warm)
55g sugar
12g salt
40g room temp butter
10g active dry yeast
  1. Activate the yeast in 140g warm milk for about 5-10 minutes.
  2. Once activated, add to a mixing bowl with the water, and add the remaining ingredients. 
  3. Mix on low for 5 minutes to incorporate the ingredients, then turn on high until you can stretch the dough into a windowpane (about 10 min)
  4. Dump the dough onto a work surface, form it into a ball, and return it to the bowl. Let it cold ferment in the refrigerator overnight (this improves flavor, and also makes working with the dough a lot easier).
For the Mexican Chocolate Pastry Cream:
300g milk
5g vanilla extract
8g Dutch process cacao powder
3 egg yolks
1 egg
13g corn starch
3g salt
120g semisweet chocolate chips
36g diced butter
  1. In a heavy-bottom pot, add all ingredients except the semisweet chocolate and diced butter.
  2. On medium heat, cook the milk mixture constantly stirring with a rubber spatula, making sure that it does not stick to the bottom of the pot.
  3. When the mixture has a thick texture similar to pudding, remove from heat and then whisk in (or use an immersion blender) the butter and semisweet chocolate until well mixed.
  4. Place in a shallow pan and cover the surface of the pastry cream with plastic film to keep it from forming a skin. Refrigerate overnight.
For the King Cake Glaze: Whisk all ingredients until well combined. 
600g confectioners sugar
110g water
1 tsp  vanilla extract

The Build:
  1. Take the dough out of the refrigerator and roll it out into a rectangle about 14 x 24 inches.
  2. Spread the Mexican Chocolate Pastry Cream over the dough as you would when making cinnamon rolls.
  3. Roll the dough into a tube and tuck one end under the other.
  4. Proof for about 2 hrs or until doubled in size.
  5. Bake at 350F for 12 to 15 minutes. 
  6. Once baked, let the king cake cool before topping it with the glaze.
  7. For the Mardi Gras colors, sprinkle the glaze with purple, gold and green sanding sugar.
Harold with Lucia Bakehouse King Cake     Janie's Mill staff enjoying some King Cake

Posted on February 07 2024