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Frangipane pancake: THE recipe to know
No feast of kings without the traditional pancake… with frangipane!
Ingredients for 6 people
Puff pastry :
– 500 g of flour
– 500 g of butter
– 180 g of water
– a pinch of salt
Frangipane:
– 125 g of ground almonds
– 125 g of icing sugar
– 125 g of butter
– 2 eggs
– 1 tsp. cornflour
– the bean
And for the syrup : 50 g of sugar
Galette des rois frangipane: 1 / prepare the puff pastry
Mix the butter and 150 g of flour. Spread this mixture on a floured work surface in a rectangle of 20 cm x 15 cm. Reserve in the refrigerator.
With the rest of the flour, water, and salt, make a homogeneous dough. Cover it and let it rest for 30 minutes.
Then lay it out into a rectangle measuring 20 cm x 30 cm. Place the butter-flour mixture on one half of the dough. Fold the other half over and press the edges to join them together. Give the dough a turn (roll it out into a rectangle which you then fold in three lengthwise). For the second turn, turn it a quarter of a turn on itself and repeat the operation. Leave to rest for 1 hour in the refrigerator. Give another 2 turns, then let stand another 2 hours in the refrigerator.
2 / Make the frangipane
In a bowl, combine the softened butter, ground almonds and sugar. Add the eggs, beating the mixture between each, then the cornstarch. Mix and set aside for 2 hours in the refrigerator.
3 / Cooking and finishing
Give the dough a turn again then divide it in half. Roll out each dough into two circles of equal diameter (and about 2mm thick).
Place the dough on a baking sheet covered with parchment paper. Moisten the edge to a width of 4 cm then spread the frangipane up to 3 cm from the edge. Don’t forget to slip the bean in.
Place the second disc of dough on top and glue the edges by pressing hard. Reserve 2 hours in the refrigerator.
Preheat your oven to 200 ° C (th. 6/7). On top of the pancake, spread the beaten egg yolk. Draw decorations (arcs of a circle, grid lines, etc.) with the tip of a small knife.
Put in the oven for 20-25 minutes, then 10 minutes at 170 ° C (th. 5/6).
Make a syrup by bringing the sugar and water to a boil. Brush it on the galette as soon as it comes out of the oven (so that it is golden brown). Enjoy when it’s still lukewarm.