Galette des Rois

Almond Cream

Step 1:

Mix together the butter and sugar, then add your eggs and almond powder

Pastry Cream

Step 2:

Heat the milk and 1/3 of the sugar in a saucepan.

Step 3:

In a bowl, mix the cornstarch and the remaining sugar, then add the eggs.

When the milk mixture is hot, pour it into the bowl and mix.

Step 4:

Return the mixture to the saucepan over low heat, while stirring.

Mix well until thickened.

Step 5:

Off the heat, add the butter, and mix.

Step 6:

Reserve in the fridge until the temperature comes down.

Step 7:

Before assembling the two creams, give each of them a whisk then mix them together.

Galette

Step 8:

Thinly roll down your dough between two sheets of baking paper and cut out two discs to make the top and the bottom of your galette.

Step 9:

Fill your base with frangipane cream, leaving a 2 cm margin.Fill your base with frangipane cream, leaving a 2 cm margin.

Step 10:

Humidify the margins of your base then close with your second disc of puff pastry.

Lightly brush your galette with egg yolk, and let it rest in the fridge. Then decorate it as you wish and let it rest again in the fridge for 15/20 minutes.

Make 5 holes in the stripes of your galette so that it remains discrete.

Step 11:

Put your galette in a hot oven at 180 degrees for about 45 minutes.

If you wish to make your cake shine more when it comes out of the oven, coat it lightly with syrup (water 20g + sugar 20g).