GALETTE DES ROIS À LA FRANGIPANE 👑 La vraie recette traditionnelle

Ingredients

• 60 g Egg Yolks (approximately 4 large yolks)
• 60 g Granulated Sugar
• 25 g Cornstarch (Maïzena)
• 150 g Whole Milk (approximately 150 ml)
• 0.5 bean Vanilla Bean (Half a bean, seeds scraped)
• 90 g Unsalted Butter (25 g for pastry cream, 65 g softened for frangipane)
• 2 pcs Large Egg (One for frangipane, one for egg wash)
• 65 g Almond Flour (Finely ground sweet almonds)
• 0.5 ml Almond Extract (A few drops (≈2 drops))
• 500 g Inverse Puff Pastry (Store‑bought, thawed; cut into two equal discs)
• 1 pcs Fève (Traditional small figurine)
• 15 ml Water (For brushing edges)

Instructions

1. Prepare Pastry Cream Base

   In a mixing bowl whisk together the egg yolks, 60 g sugar, and 25 g cornstarch until the mixture is pale and smooth.

   Time: PT5M

2. Heat Milk with Vanilla

   In a saucepan combine 150 g whole milk, the seeds of half a vanilla bean and the pod. Heat over medium until just simmering, then remove the pod.

   Time: PT5M

3. Cook the Pastry Cream

   Slowly pour the hot vanilla‑infused milk into the yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over the lowest heat, stirring continuously, until it thickens and coats the back of a spoon.

   Time: PT7M

4. Finish Pastry Cream

   Remove the saucepan from the heat and stir in 25 g butter until fully melted. Transfer the cream to a clean container, cover with plastic wrap touching the surface, and refrigerate for 30 minutes.

   Time: PT31M

5. Make Frangipane

   In a bowl combine 65 g softened butter, 1 whole egg, 65 g sugar, 65 g almond flour, and a few drops of almond extract. Mix until smooth, then fold in the chilled pastry cream (65 g).

   Time: PT5M

6. Prepare Puff Pastry Discs

   Roll each half of the inverse puff pastry on a lightly floured surface to about 1 cm thickness. Using a 26 cm round cutter (or a plate), cut two perfect circles. Keep the scraps for another use and freeze them.

   Time: PT15M

7. Assemble the Galette

   Place one pastry circle on a parchment‑lined baking sheet. Spread the frangipane evenly, leaving a 2 cm border. Insert the fève near the centre. Lightly brush the border with water, then place the second pastry circle on top. Press the edges gently with fingertips to seal, being careful not to crush the layers. Brush the top with a beaten egg (egg wash) and, using a skewer, make decorative cuts or a “chimney” pattern.

   Time: PT10M

8. Bake the Galette

   Preheat a convection oven to 180 °C. Bake the assembled galette for 40‑45 minutes, or until the pastry is golden brown and fully risen.

   Time: PT45M

   Temperature: 180°C

9. Cool and Serve

   Remove the galette from the oven and let it rest on a cooling rack for about 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g