Galette des Rois
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Galette des Rois
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INGREDIENTS
2 whole Puff pastry sheet(s)
6 whole Whole egg(s)
160 g Caster sugar
30 g Plain flour
250 ml Semi-skimmed milk
60 g Unsalted butter
150 g Ground almonds
1 whole Egg yolk(s)
20 ml Water
 

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DIRECTIONS
01
For the crème pâtissière : Beat the eggs with the sugar and flour until white and fluffy

02
Place the milk in a bowl and bring to the boil

03
Once boiling, pour the milk gently into the egg mixture and mix well

04
Return to the pan and simmer over a medium heat for 3 minutes

05
Pour the crème pâtissière into a baking dish, cover with cling film and place in the fridge to cool for 1 hour

06
For the frangipane : Beat 4 egg yolks with 100g of sugar

07
Add the ground almonds the melted butter and mix well

08
Remove the crème pâtissière from the fridge and whisk

09
Add the frangipane mixture and mix well

10
Place the mixture into a piping bag

11
For the rest of the recipe : Whisk the remaining egg yolk with a little water

12
This will be used to glaze the pastry

13
Cut the puff pastry sheets into two large discs

14
Brush the beaten egg around the edges of one of the pastry discs

15
Cover the pastry with a 1cm layer of frangipane and add your 'fève' or lucky charm

16
Top with the second puff pastry round and firmly press the edges together

17
Score the top with the blade of a knife, making a diamond pattern by criss-crissing the pastry

18
Brush with the beaten egg and then chill in the fridge for 30 minutes

19
Preheat the oven to 180°C

20
Brush again with the beaten egg then transfer to the oven and bake for 40 minutes

21
Allow to cool before serving.

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