Chestnut king cake (galette des rois) with orange

Divide the puff pastry into four equal portions, two per king cake. Roll each into a 3 mm sheet, dusting with flour so it does not stick; refrigerate it if the dough gets too soft. Sheets keep refrigerated for a few days or frozen for weeks.

While the pastry rests in the refrigerator, turn leftover poached oranges into a concentrated orange confit puree.

Chestnut pastry cream: infuse vanilla in the milk. Mix the egg yolks, sugar and starch, then add the hot milk gradually.

Return the mixture to the saucepan, bring to a boil and cook 2 minutes, whisking constantly. Off the heat, add the chestnut cream. Cool and refrigerate until needed.

Chop the roasted or candied chestnuts and dice the poached or candied oranges.

Chestnut almond cream: mix the room-temperature butter with the chestnut spread, then add the powdered sugar, almond meal and flour or cornstarch. Blend well, add the eggs, then the pastry cream, and lastly the diced oranges.

Pipe two identical discs about one inch (2.5 cm) smaller than the cake. Cover with the chopped chestnuts, add the trinket (the feve), and freeze.

Once frozen, flip each disc, spread a thin layer of the orange confit puree, and freeze again.

Mark the bottom puff pastry sheet, moisten all around with water, top with a frozen disc orange side down, and enclose with the second sheet. Seal, lightly prick around the edges, and cut into a neat 9 or 10 inch galette. Save the scraps.

Flip the cake and egg wash it; refrigerate about an hour and repeat the egg wash once.

Score the top simply. Bake at 350F / 180C for about one hour.