Its regular and smooth shape; its caramelized color, a sign of perfect cooking; its perfect frangipane density and not in foliation; its tendency not to crumble when cut; this intact portion that is served to you, melting in the mouth; this creamy and fragrant filling… so many signs that make it possible to recognize a good galette des rois. Valuable tips if you want to buy it commercially. But what if this year in particular you avoid queuing at your bakery to spend a small fortune there on a pancake that will be devoured in 5 minutes?
Galette des rois by Cyril Lignac:crispy on the outside and creamy on the inside!
No, the time has clearly come to make your own Galette des Rois frangipane! And in this joyful perspective, what better than to follow the authentic recipe for the galette des rois with frangipane from Cyril Lignac! A super easy recipe to make, taken from his book “La Pâtisserie” released in 2017 by Editions de la Martinière. A cake that in addition to diffuse its delicious fragrance throughout the house , will thrill your taste buds since it turns out to be crispy on the outside and creamy on the inside.A gourmet and crunchy galette des rois!
Come on, enough talk, it's time to get your hands dirty.
How to make the delicious Galette des Rois by Cyril Lignac?
GENERAL INFORMATION
- For 4 people
- Preparation time:25 minutes
- Cooking time:40 minutes
Ingredients for the pastry cream:
- 2 eggs
- 50g of sugar
- 30g flour
- 25cl of milk
- 1 vanilla pod
Ingredients for the almond cream:
- 3 egg yolks
- 125g ground almonds
- 100g caster sugar
- 125g unsalted softened butter
Ingredients for the frangipane:
- The mixture of pastry cream + almond cream + 1 capful of rum
- 2 rolls of all-butter puff pastry
- 2 egg yolks for gilding
Preparation:
- Start by preparing the pastry cream:whisk the eggs with the sugar until the mixture whitens.
- Add the flour, mix.
- Cut the vanilla pod in half. Collect the seeds and place them with the milk in a saucepan.
- Heat the milk then pour it over the egg/sugar mixture. Mix then return everything to the pan.
- Thicken over low heat. Then film in contact with cling film and leave to cool for an hour.
- For the almond cream, work together the softened butter and the sugar until the mixture whitens. Add the egg yolks one by one then the ground almonds.
- Mix the pastry cream with the almond cream, adding the cork of rum. Pour the cream into a piping bag.
- Roll out a first dough. Start from the center with the piping bag to spread the cream in a spiral. Stop 2 centimeters from the edge.
- Insert the bean into the cream. Brush the edge of the pastry with egg yolk.
- Lay down the second dough, sealing the edges. Glaze the top of the galette with egg yolk.
- Draw streaks with a knife.
- Refrigerate the galette for an hour.
- Then preheat the oven to 200°, bake for 10 minutes, then lower the temperature to 180° and continue baking for about 30 minutes.
- The oven temperature and cooking time should be adapted to your own oven.
