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Before starting this Galette des Rois with Frangipane recipe, make sure you have organised all the necessary ingredients.
For the crème pâtissière: Cut the vanilla pod in half, lengthwise.
Blanch the egg yolks and sugar with a whisk.
Add the cornflour.
Combine well with a whisk.
Bring the milk to a boil.
When it starts boiling, pour over the egg, sugar and flour mixture. Combine well.
Transfer the preparation into the saucepan used to boil the milk.
Cook for a few minutes over medium heat, stirring constantly until thick.
Add the butter, cut into cubes.
Combine until thoroughly incorporated.
Transfer the preparation into a large dish...
... and spread to a thin layer...
... then place a sheet of cling film in direct contact with the surface of the cream. Let cool.
For the frangipane: In a mixing bowl...
... sift the icing sugar and cornflour.
In a separate bowl, soften the butter.
Add the icing sugar, the sifted cornflour...
... and the almond powder.
Add the whole egg. Combine well.
Add 100 grams of the crème pâtissière you prepared earlier.
Combine well with a whisk.
Add the rum. Combine and set aside.
Assembling the cake: Roll out half of the puff pastry...
... to a thickness of 3 or 4mm.
Using a large round cutter, cut a disc of pastry to a diameter of 32cm.
Discard the pastry scraps...
... and place the pastry disc on a non-stick baking sheet.
Scoop the almond cream into a piping bag fitted with a plain nozzle.
Using a brush, glaze the pastry edges with egg yolk.
Pipe the almond cream in the centre of the pastry...
... forming a big spiral.
Bury one trinket inside the almond cream.
Roll out the second chunk of puff pastry.
Wrap the pastry around the rolling pin...
... then place it over the almond cream...
... to cover it.
Place the round cutter around the filled centre...
... and cut the pastry all around it with a knife. Discard the pastry scraps.
Using a utility knife, make small indentations all around the edge. This operation seals both layers of pastry.
Glaze the surface of the cake with egg yolk.
Using a small knife, score curved lines, starting from the centre towards the edge...
... over the whole surface.
For the cooking: Bake at 180-200°C (gas 4-6) for about 25-30 minutes.
The pastry should puff and the surface should be golden brown. The galette is ready when the base pastry is cooked. Gently lift with a spatula to check.
Remove from the oven.
For the finish: While it is still hot, glaze the surface of the cake with 16°C syrup. Leave to cool on a rack. This galette is delicious served cold or warm.
If you want to reheat it a little, place it in a warm oven (80°C) for about 10 minutes.