Here came the hour galettes des rois…
More lightweight than the frangipane, which is actually an almond cream and pastry cream, this cake is made simply with almond cream. A king cake is a bit like a pithiviers, become a basic to the house in this period of epiphany, a recipe with which we enjoy always Mr. and me !
Galette des rois with almond cream
Ingredients (for 6-8)
- 155 g of almond powder
- 155 g butter, softened
- 100 g of sugar
- 3 eggs means + 1 yellow
- 1 c. c. milk
- A few drops of almond extract bitter
- 1 tbsp icing sugar
- 2 rolls of puff pastry pure butter
- 1 or 2 beans
Mix together the almond powder, the sugar and the butter to form a mixture smooth and homogeneous.
Add the eggs and mix. Put a few drops of almond bitter in the mixture or rum if you prefer !
Put the preparation in a pocket socket.
Preheat the oven to 180°.
Spread the first puff pastry on a plate.
Add the almond cream forming a snail and stop at 3 cm from the edge. Add the beans.
Wet with water the 3 cm edge and just place the second roll of dough over top. Perform pressure to weld the edges of the dough.
Brush the cake with the mixture of egg yolk and milk.
Decorate then the edges and the top with the back of a knife.
And my little secret for a cake well caramelized, it is added with a sieve, a tablespoon of icing sugar on the cake before putting it in the oven.
Put in the oven for about 30 minutes so that the cake is well browned and it is ready.
So who will be the king this year ?!