Twelfth-night pancake

20min

30min

Making : 20 minutes
Cooking : 30 minutes
8 persons

Ingredient

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

00:30

Put the flour, water, butter, and salt in the Thermomix bowl and set for 30 seconds at speed 7.Step 1/16

Take the dough out of the Thermomix bowl and divide it in half.Step 2/16

Roll out the dough on your work surface and fold the two sides to the center, then repeat the process.Step 3/16

Chill the dough while preparing the other ingredients, then clean the Thermomix bowl.Step 4/16

8:00

90°C

Put the eggs, sugar, flour, and milk in the Thermomix and mix for 8 minutes at 90°C on speed 5.Step 5/16

Transfer the cream to a bowl and refrigerate.Step 6/16

3:00

90°C

Put the butter in the Thermomix bowl and set for 3 minutes at 90°C on speed 2.Step 7/16

00:30

Add the egg yolks, sugar, and almond powder, then program for 30 seconds at speed 5.Step 8/16

00:20

Add the pastry cream when it is cold and set for 20 seconds at speed 5.Step 9/16

240°C

Preheat the oven to 240°C.Step 10/16

Roll out the dough into 2 rounds and spread the filling in the center, leaving a 1cm border.Step 11/16

Don't forget to add the fève.Step 12/16

Gently place the second puff pastry on top and press the edges of the galette with your finger to seal the two pastries together.Step 13/16

Brush the galette with the egg yolk.Step 14/16

10:00

240°C

Bake for 10 minutes at 240°C.Step 15/16

20:00

180°C

Then reduce the oven temperature to 180°C and bake the galette for 20 minutes.Step 16/16

The frangipane galette des rois is best enjoyed warm as a dessert or for afternoon tea. You will delight in it. Yum ;)