Couronne des rois garnie à la crème d'amande

Braided Almond Cream Wreath

  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 50 mins
  • Yield: 8-10 servings 1x
  • Category: Breads and Brioches
  • Cuisine: French recipes


Usually served for Epiphany in France, this braided wreath filled with almond cream makes a perfect festive breakfast!



For the wreath:

  • 17g fresh yeast
  • ¾ cup (180ml) milk
  • ¼ cup (60g) butter
  • ¼ cup (50g) white sugar
  • 1 large egg
  • ½ teaspoon salt
  • 1 Tablespoon orange zest
  • 3 cups (360g) all-purpose flour

For the almond filling:

  • 1/3 cup + 1 Tablespoon (100g) softened butter
  • 1/2 cup (100g) sugar
  • 2 large eggs
  • 1 cup (100g) almond flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum (optional)

For the glaze & for decoration:

  • 1 handful of slivered almonds
  • 3 Tablespoons hot water + 2 Tablespoons sugar


  1. Crumble the yeast in a bowl and stir in a few Tablespoons of milk. Melt the butter and pour the milk on it.
  2. Add the rest of the ingredients and knead the dough for approx. 10-15 minutes (very important).
  3. Let the dough rise while covered at room temperature for a minimum of 30 minutes.
  4. In the meantime, make the filling: in a medium-sized bowl, beat the softened butter with sugar. Add the eggs, one at a time, whisking vigorously until pale and fluffy. Pour the almond flour, vanilla extract and rum (optional). Stir until smooth.
  5. Cover with cling film and refrigerate until ready to use.
  6. Take out the dough from the refrigerator, and roll out into a large rectangle on lightly floured surface. Spread the almond filling over.
  7. Roll the dough the long way, and cut the roll lengthwise (you will obtain two half long rolls). Braid like a braid with two locks, interlacing the two dough parts very carefully. Join the extremities with a little bit of water to help them stick together.
  8. Cover with a dishcloth and let rise another 30 minutes.
  9. Preheat the oven to 350 F (180 C) and bake the wreath for about 15-20 minutes, until slightly golden-brown.
  10. Remove from the oven, sprinkle with the slivered almonds, and brush immediately with the glaze. Let cool completely before serving.