ation you’ll find a dizzying variety from traditional tricolor versions to puff-pastry galettes des rois and everything in between. Over the past few years, bakers from around the state have challenged the perception of the king cake, and to great success.
About five years ago, 2014 Chef to Watch LisaMarie White unveiled a particularly decadent king cake at Domenica in New Orleans. Her resplendent take on the classic Mardi Gras dessert is a feast for the senses: a tender cake stuffed with pastry cream, topped with a praline glaze, salted caramel, and even flecks of edible gold leaf. During the season, Lisa and her team bake hundreds of them, which are available by-the-slice, or for order at her newest venture, Willa Jean Bakery.
We got Lisa to part with the recipe and give us some tips on how to make this stylish delight in the home kitchen.
LC: Tell us about your first memories of king cake.
LisaMarie: It was Mardi Gras 2010 and I heard about a king cake competition, so I thought I’d enter it. I entered two cakes, of course, because I couldn’t decide which I wanted to go with. One was super-local seasonal, right up my alley, and the other was more fitting the sugary expectation. And both of them were a hit.