Galette à la crème frangipane
Posted Jueves 15 enero 2009on:
This year I really wanted to celebrate epiphany with a gallette des rois (King’s cake) as they do in France. I hopelessly thought that they would sell it at the local European delicatessen, but they didn’t. So, after reading many different recipes online, I baked my own which was quite good for a first try.
Crème patissière (pastry cream):
- 2 cups milk (1/2 l.)
- 3 Tbsp. cornstarch
- 6 Tbsp. sugar
- 1 egg
- 1 tsp. vanilla extract
- 100 g. ground almonds
- 80 g. butter
- 80 g. sugar
- 1 tsp. almond extract
2 ready-made puff pastries dough (all butter) or, if you have the time and will, make it from scratch!
First, mix the ingredients of the crème patissière while cold in the pan (this is to help the cornstarch to blend with the milk). The cook at medium heat, whisking regularly until thick. Reserve. On a separate bowl, mix the butter, almonds, sugar and almond extract with a fork until smooth. Combine the cooled crème patissière with the frangipane.
Take one of the puff-pastry dough and unroll it carefully (make sure it well unfrozen or it will break). Pour the cream in the middle. Place the second dough on top and seal well with some water (I also “extra” sealed with a fork all around the galette). Decorate with an egg yolk and drawing if you wish.
Bake for 30 minutes.
I know it’s hard to wait, but this is better cold (my opinion) or lukewarm (D’s opinion). Some say the day after, but that’s pushing it. 😉
No picture because it wasn’t very pretty. As I was unrolling the dough, I realised it was squared instead of a disk and while cooking it raised unevenly, but… it was good. 🙂