Tips and tricks on the twelfth-night pancake with the magimix

Medium picture of twelfth-night pancake magimix

Large picture of twelfth-night pancake magimix

Informations

🥣 Making
20 minutes
🍳 Cooking
30 minutes
🕛 Duration
50 minutes
⬈ Difficulty
3/10
🥕 Ingredients
14
👣 Steps
16
𝄙 Comments
No

♩ Notes
No (No vote)

Ingredients for people

For the pastry:

250g of flour
250G of frozen butter
125G of water
1 pinch of salt

For the pastry cream:

2 eggs
60G of sugar
30G of flour
250G of milk

For the almond cream:

2 egg yolks
100G of sugar
60G of butter
150G of almond paste

For the cake:

1 bean
1 egg yolk

* For the Cook Expert recipes, the quantities are indicative. You will have to adjust the quantities to your taste. It should be noted that it is easier to add salt, pepper, sugar than to remove.

15 tips and tricks about the magimix recipe

Choose a good puff pastry : Opt for a quality puff pastry, fresh or frozen, for a crispy base.
Use high-quality ingredients : Select high-quality ingredients, especially for the almond powder, butter, and vanilla, for a delicious frangipane.
Prepare the puff pastry in advance : If possible, prepare the puff pastry the day before to save time on the day of baking.
Cool the frangipane : After preparing the frangipane with a magimix, let it cool in the refrigerator for about 30 minutes to make it easier to handle.
Use a pastry ring : Use a pastry ring or a tart pan to obtain a perfectly round galette.
Leave a border : When spreading the frangipane on the pastry, leave a space of 2 to 3 cm around the edges to seal the galette without overflowing.
Moisten the edges : To seal the galette, lightly moisten the outer edge of the pastry with water using a brush.
Place the charm carefully : Insert the charm or figurine into the frangipane without pushing it all the way in, so that each slice has a chance to find it.
Decorate with care : Use the tip of a knife to create patterns on the surface of the galette and make sure not to pierce the pastry.
Apply an even egg wash : Apply the egg wash (mixture of egg yolk and milk) evenly on the surface of the galette for a uniform golden color after baking.
Make small incisions : Before baking the galette, make a few light incisions on the top to allow steam to escape.
Monitor the baking : The galette should bake at a temperature of 180°C (350°F) for about 30 to 35 minutes. Monitor the baking carefully to avoid burning.
Let it cool before serving : Let the galette cool slightly after baking to allow the frangipane to set.
Serve at room temperature : The galette des rois is delicious served at room temperature, allowing the frangipane to develop its full flavor.
Crown the king or queen : Traditionally, the person who finds the charm in their slice of galette is crowned king or queen and can choose their king or queen of the celebration.