Three kings' cake

1. Mix all the ingredients and knead for 5 minutes on a low setting.
2. Knead for a further 10 minutes at medium speed until the dough shows great gluten development.
3. Prove the dough for an hour in a warm place.
4. Then leave to rest in the fridge until the following day.
5. The next day, roll out the dough and beat in the butter.
6. Make a single and a double fold with the dough.
7. Let the dough rest for 30 minutes and roll out to a 6 mm thickness.
8. Roll out about 20% of the dough to a 1.5 mm thickness and set aside for the base.
9. Cut the remaining dough into 1 cm thick strips.

Laminating

1. Mix the soft butter with the sugar. Slowly add the whole eggs and mix thoroughly. Add the almond flour as well as the flour.
2. Finally, incorporate the alcohol (according to your preferences) and the candied orange peel.
3. Pipe the almond cream into ring moulds (18 cm in diameter, 2.5 cm thick) onto baking paper and cover with Callebaut® Dark Chococubes. Hide a small figurine in the cream and freeze the rings.
4. Set aside for the finishing touch.

1. Boil the water and sugar together, and set aside.

1. Take the almond cream ring out of the freezer, place it on the thin puff pastry (1.5 mm) and cut out.
2. Shape the pastry around the almond cream and place in the tin with a diameter of approx. 22 cm.
3. Cut the rest of the pastry into 1 cm thick strips, cut these into various lengths (4 to 7 cm) and place them in an irregular pattern on the wrapped almond cream ring to cover it completely.
4. Prove the dough at 25 °C for approx. 90 minutes and then bake at 150 °C for approx. 45 minutes.
5. Remove from the oven, brush sweet syrup on top and bake again in the oven for 3 minutes.
6. Decorate with candied orange peel according to your preferences.