Today is the Epiphany. The real day for Christians since it takes place twelve days after the birth of Jesus Christ. With time and reforms, we begin to eat the galette des rois from the second Sunday after Christmas, until the end of January.
The pastry chefs compete in creativity to offer patties with various ingredients, apples, pears, Griottines® pistachio etc.
In family kitchens, some remain attached to the traditional recipe which, although a little long to realize (we have freed ourselves anyway from making puff pastry), nonetheless remains a melting poetry and delicious at will. Do not forget to put a bean! A cork stopper washer can do the trick in case of panic in the kitchen.
2 rolls of puff pastry
1 egg yolk to brown
1 frangipane cream consisting of:
125 g milk; 2 egg yolks; 50 g of sugar; 20 g of cornstarch
Almond cream :
120 g of soft butter; 120 g sugar; 120 g almond powder; 1 C. cornflour (14 g); 2 eggs ; 1 C. brown rum (optional)
1. Start with the pastry cream. Heat the milk in a saucepan and during this time, whisk the egg yolks with the sugar until the mixture turns white. Add the cornstarch and whisk.
2. Pour the hot milk gently without stirring, then pour everything back into the pan. Leave to thicken over low heat without stirring. Reserve.
3. Preheat the oven to 180 ° C.
4. Make the almond cream. Work the soft butter with the sugar. Add the cornstarch. Stir in the two whole eggs, mixing well. If the device seems dissociated, it is normal (and temporary).
5. Add the almond powder and rum, then the pastry cream.
6. Spread a disc of puff pastry on a sheet coated with parchment paper. Wet the edge with a brush dipped in water. Place the frangipane cream in the middle and up to 1.5 cm from the edge. Place the bean.
7. Cover with the second disc of dough and weld the edges with the disc below with light finger pressure. Trace crosses or arabesques with the tip of the knife and brown the top of the patty with egg yolk.
8. Bake for 45 minutes and taste lukewarm.