her tasty recipe for galette des rois with frangipane cream
The king cake with frangipane cream
Almond cream:
- Mix the soft butter and the icing sugar using a whisk for a good 5 minutes. Add the almond powder and cornstarch®. Add the egg, rum and bitter almond.
Pastry cream:
- Bring the milk to a boil. Add the egg yolk, sugar and cornstarch®. Bring to the boil again then add the butter and salt.
- Remove the pastry cream into a container and cover with film, refrigerate for at least 2 hours.
Frangipane cream:
- Mix the pastry cream well using a whisk, add the tempered almond cream. Mix without mixing too much. Fill a circle 20 cm in diameter and 2 cm high with the frangipane cream and leave to freeze overnight.
Dressage:
- On the first disk of puff pastry, moisten the edges of the pastry using a brush and water. Place the frozen frangipane cream insert, add a bean (or a real almond with skin). Close with the second disk of puff pastry, pinching the edges well (to prevent the pancake from opening during cooking), then cut out the outline of the pancake using a circle of 24 cm in diameter and a cutter.
- Leave to cool for 1 hour.
Cooking:
- Preheat the oven to 170°C. Turn the pancake over and polish the surface with the egg yolk using a brush. Score the pancake using a cutter or the blade of a knife and place it on a baking tray covered with baking paper. Cook for 50 to 60 minutes.
Syrup: Bring the water and sugar to a boil. Once out of the oven, gloss the pancake with the syrup to add shine. Enjoy while still warm
Christophe Michalak’s advice: “Use my cream puff recipe or if you're too lazy, buy the dough from your favorite pastry chef.”
