Galette de Rois with Frangipane

I hope everyone had a nice holidays.....

If there is something that I make every year, to be eaten during Epiphany, is Galette de Rois. I was introduced to this costume by a closed friend from France while we were living in Canada. Immediately, it became part of our table of traditions. I tried a new filling made with almonds and crème patisserie, and I love this version!

Galette de Rois with Frangipane

Home made puff pastry

Pastry cream

125 g  milk 35% fat

35 g whipping cream 

2 egg yolks

30 g granulated sugar

12 g Cornstarch

10 g Butter

1 teaspoon vanilla paste

Almond Cream

70 g icing sugar

100 g Butter, at room temperature

90 g ground almonds

2 eggs

2 teaspoons of rum (optional)

Mix the ingredients of the almond cream and set aside.

For the pastry cream, mix the milk, whipping cream, sugar, and vanilla. Let it simmer at low temperature. In a small bowl, mix the cornstarch with the egg yolks. Add it slowly to the milk/cream mixture. Once it thickens, add the butter. Mix it well and let it cool. Mix it with the almond cream.

Place a piece of puff pastry dough, and cut two circles. With a piping bag, place the frangipane in the circle leaving an edge. Cover it with other piece of dough. Brush it with an egg yolk, and decorate it. Place it in a preheated oven at 190C for 12 minutes and 180 C for 20 minutes. ENJOY!!