Galette des Rois Frangipane

2 discs puff pastry pure butter (30 cm diameter)

125 g of almond powder

100 g of caster sugar

100 g of butter soft

Optional

1 tbsp. rum

2 eggs

1 egg yolks for gilding

bean

Oven

Hotplate

Parchment paper

Rolling pin

Kitchen brush

Kitchen knife

1. 1

   Preheat oven to 200°C (gas mark 6-7).

2. 2

   Mix the almond powder, sugar, soft butter, 2 eggs and rum in a bowl until smooth.

3. 3

   Place a disk of puff pastry on a baking sheet lined with parchment paper.

4. 4

   Spread the frangipane cream, leaving a 2 cm border.

5. 5

   Insert the bean into the cream.

6. 6

   Brush the free edge with water.

7. 7

   Cover with the second disc of dough and seal the edges, pressing lightly.

8. 8

   Draw patterns on the surface of the galette with the tip of a knife.

9. 9

   Brown the galette with the egg yolk diluted in a little water.

10. 10

    Bake for 30-35 minutes until golden brown.

11. 11

    Allow to cool before serving.

Nutritional Information

Calories 350 kcal

Fats 22 g

Proteins 6 g

Carbohydrates 32 g

Fiber 2 g

Minerals 40 mg

Winter

This recipe is in season!