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In our Praline-Cream Cheese King Cake recipe, finely chopped pecans, brown sugar, and cinnamon are added to the cream cheese filling for a little bit of sweetness, spice, and crunch. Still topped with the traditional vanilla glaze and colorful sparkling sugars, guests will love the flavor profile when they take that first bite.
For the praline filling, stir the butter, egg yolks, sugar and salt together in a medium saucepan over medium heat. While stirring constantly, bring to a boil. Continue stirring for another 3-5 minutes or until it’s thickened and pulls away from the side of the pan. Remove the pan from the heat and stir in the maple extract and chopped nuts.
The cream cheese pecan praline filling is sweet, buttery, with an almost caramel-like consistency. The toasted pecans provide a necessary textural crunch, and the pastry is tender and flaky. It’s a winner, but don’t just take my word for it. King cakes all start out the same: with a yeasted, slightly sweet dough.
This King Cake has a pecan praline and cream cheese filling and is topped off with praline frosting! The brioche dough is light, buttery and incredibly moist.
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