Imprimer la recette

My frangipane-filled King's Cake: easy and light

Serves : 8 people
Preparation : 30 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Start by taking the butter out of the fridge and letting it soften; it should be very soft, almost melted.
    Whisk all the ingredients for the batter together in a mixing bowl.
  • Roll out the first sheet of dough in the pan and prick it with a fork to prevent it from puffing up during baking.
    Let at least 2 cm of the dough hang over the edge of the tart pan.
  • Mix all the filling ingredients together, then spread the mixture over the pricked pastry using a spatula, leaving a 2-cm border around the edge.
    Now is the time to hide the charm in a spot known only to you!
  • Now seal the frangipane: moisten the edge of the first sheet of pastry with your wet fingers.
    Unroll the second sheet of pastry and gently place it on top of the first.
  • Using your middle three fingers, press the two pieces of dough together all the way around to seal the edges.
  • It's time to decorate your King's Cake… Now you can let your creativity run wild!
    Use the tip of a paring knife to draw arcs, grids, or whatever you like—the idea is to vent the top layer of dough so it doesn’t rise too much.
    The Chef’s Tip
    Extra tip to prevent puffing: make a small indentation in the center of the cake with a precise cut of the knife!

  • As a bonus, here are a few design ideas you can use on your galette…
  • Preheat your oven to 200°C. Now
    it’s time for the glaze, which will give your frangipane a beautiful, shiny, golden finish.
    The Chef’s Tip
    My little secret: instead of using plain egg yolk, mix it with a little water, then brush your galette with this mixture using a pastry brush.
    Thanks to the added water, the egg won’t burn during baking.

  • You can now put your galette in the oven to bake for 20 minutes .
    It will come out crispy and perfectly golden!

    • Notes

    WHAT SHOULD YOU DRINK WITH THIS FRANGIPANE GALETTE DES ROIS? This frangipane pairs wonderfully with a nice, sweet cider!