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Galette des rois with frangipane (traditional method & Thermomix)
Description
I know, it's almost sacrilegious to admit it... but neither my husband nor I have ever been big fans of the galette des rois. We had one every year, of course, but nobody ever finished their piece. That all changed when, a few years ago, I tried a recipe I'd seen in a newspaper. Since then, we've totally rehabilitated this iconic January dessert - and the kids can't wait for their share! So here's the recipe that has reconciled us with the galette, to be prepared in the classic version or with the Thermomix. And of course, don't forget the beans!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional version
1. Prepare the pastry cream
Heat the milk with 15g sugar and the split vanilla. Whisk the yolk with the remaining sugar. Add the cornflour. Pour in the hot milk, whisk and return to the pan. Thicken over a low heat, stirring constantly. Leave to cool.
2. Prepare the almond cream
Mix the soft butter and icing sugar. Add the egg, then the almond powder. Whisk to obtain a light cream. Flavour with alcohol or chestnut cream.
3. Assemble the frangipane
Stir the warmed crème pâtissière into the almond cream. Whisk until smooth.
4. Assemble the cake
Unroll a disc of puff pastry on a baking tray. Top with the frangipane, leaving a 2 cm border. Place the fava bean on top. Brush the edge with egg yolk, place the second disc on top and seal the edges well.
5. Finishing & baking
Brush the cake with the egg yolk diluted with a little water. Leave to rest in the fridge for 1 hour.
Place in the oven at 180°C (fan assisted) for 40 to 45 minutes. Serve warm.
Tips
- Refrigeration: Leave the filled galette to rest in the fridge for at least 1 hour before baking, to make the best puff pastry.
- Shiny effect: Brush the galette with boiling syrup (half water, half sugar) as soon as it comes out of the oven.
- Gourmet variations: Flavour the almond cream with Cointreau, rum, orange blossom or add chestnut cream (and even a few slivers of marrons glacés for those with a sweet tooth!).
THERMOMIX® METHOD
Preparation - Thermomix version
1. Custard cream (in Thermomix)
Place the milk, vanilla, sugar, egg yolk and cornflour in the bowl.
8 min / 90°C / speed 3
Transfer to a bowl, filter on contact and leave to cool.
2. Almond cream (in Thermomix)
Place the soft butter, icing sugar, egg and almond powder in the bowl.
30 sec / speed 4
Add the chestnut flavouring or cream.
10 sec / speed 3
3. Frangipane
Add the cooled custard to the bowl.
30 sec / speed 3
Set the frangipane aside in the fridge for 15 minutes if necessary.
4. Assembly & cooking
Follow the instructions for the traditional version above.
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Tips
- Refrigeration: Leave the filled galette to rest in the fridge for at least 1 hour before baking, to make the best puff pastry.
- Shiny effect: Brush the galette with boiling syrup (half water, half sugar) as soon as it comes out of the oven.
- Gourmet variations: Flavour the almond cream with Cointreau, rum, orange blossom or add some chestnut cream (and even a few slivers of marrons glacés for those with a sweet tooth!)...
