It is the end of Mardi Gras season here in Louisiana. Today is the LAST day to be indulgent before the beginning of the Lenten Season on Ash Wednesday.
There are parades all over Louisiana.
And there are King Cakes all over Louisiana.
So try this one from “Louisiana Cookin’”. Fast, rich, and delicious.
The recipe is for 12 individual King Cakes. I ended up with 12 individual cakes and 1 larger braid.
While these are not filled they are still quite decadent – a rich buttery Brioche bread sprinkled with sugar (in Mardi Gras colors of course) and a sugary glaze. Thanks to Marcelle Bienvenu, a Chef/Instructor of the John Folse Culinary Institute. And if you are still not sure of who she is – WHO’S YOUR MAMA, ARE YOU CATHOLIC AND CAN YOU MAKE A ROUX? is one of her Cookbooks.
You can find the recipe on the Louisiana Cookin’ Magazine Site.
Laissez les bons temps rouler Y’all!!
February 12, 2013 at 8:48 PM
Awww, these are too cute! I ran out of time this year but am looking forward to making a King Cake next year!
March 6, 2013 at 10:40 AM
These are so great…thanks for the recipe…yours looks so cute and festive. I love the idea of mini king cakes as the big ones are just so…well, BIG! Nice job.