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Because we don't want the end-of-year celebrations and their big feasts to end, we're extending the indulgence with the galette des rois! And since we're super nice, we're sharing Chantal's recipe for galette des rois with frangipane. Sorry in advance for fans of the brioche galette, but this time, the unbeatable frangipane and its sweet almond cream are in the spotlight in this article.
To your aprons!
01 – Preparing the almond cream
Lists of ingrédients
- 2 puff pastries (for those with a sweet tooth, we recommend the one from Fourgeaud, the bread shop of the Central Market Halls)
- 135 g butter, Les Fayes
- 160 g almond powder
- 160 g icing sugar
- 20 g of cornstarch
- 2 eggs
- 4 tbsp rum (optional)
- Take two sheets of puff pastry and cut out your circles.
- In the bowl of the food processor fitted with the blade, work the softened butter until it becomes creamy.
- Add the icing sugar, almond powder and cornstarch, previously sieved.
- Add the eggs one by one while continuing to mix.
- Add rum, if desired, and mix until smooth.
Chantal's tip: If you have too much almond cream, you can freeze it.
02 – Preparing the pastry cream
- In a mixing bowl, mix the egg yolks with the vanilla seeds and sugar until the latter melts.
- Add the sifted flour and cornstarch in a drizzle, without whisking too much.
- Heat the milk with the empty vanilla pod until boiling.
- Pour half of the hot milk onto the egg/sugar/flour mixture while stirring vigorously.
- Pour this mixture back into the saucepan with the rest of the hot milk.
- Thicken over medium heat for about 2 minutes, stirring constantly.
- Pour the cream into a dish previously cooled in the freezer. Cover with cling film and leave to cool completely.
Tip: You can flavor the cream according to your desires (e.g.: orange blossom, rum).
03 – Preparation of the frangipane cream
- Lightly whisk the cold pastry cream to soften it.
- Add the almond cream and whisk until smooth.
- Pour the frangipane cream into a piping bag fitted with a round nozzle.
04 – Assembling the pancakes
- Roll out the puff pastry to about 3 mm thick.
- Using a pastry ring, cut out two discs:
- A 26 cm disc for the bottom
- A 24 cm disc for the top
- On the 26 cm disc, pipe the frangipane cream in a spiral, leaving a 2 cm border.
- Place the bean in the cream (not too close to the edges).
- Moisten the edges with a brush dipped in cold water.
- Cover with the 24 cm disc.
- Press the edges lightly to seal the dough well and prevent leaks.
- Decorate as you wish (stripes, patterns, etc.) using the tip of a knife.
- Poke 3 small holes in the puff pastry to let the steam escape during cooking.
- Brush the pancake with a whole egg beaten with a teaspoon of water.
- Refrigerate the cake for 30 minutes.
Cook time
- When it comes out of the refrigerator, brown the cake again.
- Bake in a preheated oven at 180°C for 35 to 40 minutes.
- Once cooked, let the cake cool on a rack before serving.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most creations on social media with the #destinationlimoges. So, who will make the most beautiful king (and queen) cake?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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