Okay, I’ve finally managed to make my galette des rois 2016, phew !! And yes, I have set the time, but not easy to precisely find the time… But I assure you, I still ate out several times this year ! And yes, those of the baker is not bad at all.
I had this idea of mini galettes des rois with lemon zest when I saw the recipe of Celine, on his blog. Then, I did not put citron, but the idea of putting a citrus fruit that I liked.

For this recipe, I have made a frangipane-based classic almond powder complete and I added the zest of one organic lemon, not treated. Frankly, I found it absolutely delightful because it brings a real plus to the frangipane, making it more mild to the taste. In fact, I have to say, we ate half of the cakes to 2, in a single time. The rest will be for tonight or tomorrow morning… ��

And now, suddenly, those who have seen my photo this morning on Instagram will be able to see the result. I never thought I would be able to write and publish the recipe today… ��


Mini-cakes of the kings with lemon zest

To 7 Save Print Ingredients

  • 1 puff pastry
  • 100 g of almonds complete powder
  • 100 g of sugar
  • 80 g of soft butter
  • 2 eggs
  • 1 tablespoon of rum
  • 1 tablespoon of Cornflour
  • zest of 1/2 organic lemon
  • 1 egg yolk for egg wash + 1 tablespoon of milk

 

Instructions

  • Preheat your oven to 180°.
  • In a bowl, pour the almond powder, the sugar, the soft butter, the eggs, the rum, Cornstarch, and the zest of the lemon. Using a beater, mix well until the frangipane is smooth.
  • Using a cookie cutter, cut out 14 circles of dough approximately 8 inches in diameter. Drop-in 7 on a baking tray previously covered with baking paper.
  • Pour a nice spoon of frangipane in the center. Moisten the edge of the circles of pasta with a little water and place another circle of dough on top. Press a little of the edges to be welded disks of dough.
  • Using the back of a knife, draw the pattern you want on your mini cakes. Mix the egg yolk and the milk and then brush the cakes.
  • Bake for 40 minutes, until they are golden brown.

 


Written by Doc

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