A brioche style cake, shaped as a ring, topped with pastry cream that is typically prepared for Easter time in Spain and Argentina.
A special kind of cake for Easter, the King Cake: it has the shape of a crown and it's covered in pastry cream. This is something that you can find in every pastry shop in Argentina around the this time of the year. It smells really good.
Yes, off course! When I attended cooking school, we had no machines, and we had to do everything by hand. This was done on purpose so that you can make everything, always. No excuses.
Yes you can! you should multiply the amount of dry yeast in the recipe by 3.
Until it has doubled in volume. About 30 minutes. It will depend on the temperature of the room you are working in.
You must roll it on itself and tap against your kitchen counter over and over.
Using your hands or your elbow, make a hole at the center of your dough.
You should do this directly on the baking tray lined with parchment paper. If you move it after it's been shaped and proved you will deform the cake.
In order to keep that hole at the center of your King Cake, you should place a small metallic ring covered in greased aluminum foil. This will hold the shape of the crown and prevent the dough from losing its shape during proving and while baking.
You should put 4 coffee mugs (something that's higher than the King Cake) one in each corner of your baking tray. Then cover with plastic wrap making sure it doesn't touch the cake.
The baking time will be approximately of 30/40 minutes. It will depend on the oven, on the dough. Be attentive to its coloration and check regularly after 30 minutes have gone by.
In order to obtain a smooth and shiny pastry cream, you should whisk with all your energy for 1 minute once you bring it to a boil.
Using he tips of your fingers gently press down the dough to flatten it out before you pipe the pastry cream onto it.
It will make it shine! It must be done while it's still hot.