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Frangipane Galette des Rois

Name: Frangipane Galette des Rois
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 tsp bitter almond extract; ½ tsp vanilla extract; 80 g softened butter; 130 g ground almonds; 2 rolls of all-butter puff pastry; 80 g granulated or caster sugar; 2 eggs; 1 egg yolk for glazing

Shared by CookAdapt · written for Thermomix

Your Thermomix does 2 of 22 min for you

⁦10 min⁩Prep

⁦15 min⁩Cook

6Servings

Per serving · estimated

439 kcal9 g Protein30 g Carbs33 g Fat

No Thermomix? Adapt it to your machine

Servings

Ingredients

Instructions

Here Thermomix does little: most of the work happens in the oven or on the hob.

Thermomix · 3Beat eggs and sugar · Incorporate the butter · Add almonds and flavorings

By hand · 5Preheat the oven · Insert the whisk · Prepare the base · Fill the galette +1

Oven or hob · 20 minBake in the oven

Preheat the oven

Preheat the oven to 180°C.

By hand

Insert the whisk

Insert the butterfly whisk into the clean, dry mixing bowl.

By hand

Beat eggs and sugar

Add 2 eggs and 80 g of granulated or caster sugar to the mixing bowl, then beat for 1 min / speed 4, until the mixture is smooth.

WhipTime01:00Speed4

Incorporate the butter

Rinse the mixing bowl and lid, then dry thoroughly. Add 80 g of softened butter and whisk for 30 sec / speed 4, until the mixture is smooth.

WhipTime00:30Speed4

Add almonds and flavorings

Rinse the mixing bowl and lid, then dry thoroughly. Add 130 g of ground almonds, 1 tsp of bitter almond extract and ½ tsp of vanilla extract, then whisk for 30 sec / speed 4, until the frangipane cream is very smooth.

WhipTime00:30Speed4

Prepare the base

Remove the butterfly whisk and transfer the frangipane cream to a container. On a baking tray lined with parchment paper, place the first puff pastry (1 roll of all-butter puff pastry) and prick it with a fork.

By hand

Fill the galette

Pour the frangipane onto the pastry. Place the second puff pastry (1 roll of all-butter puff pastry) on top, seal the edges well with a fork and score a crisscross pattern with the blade of a knife without piercing the pastry.

By hand

Glaze the galette

Beat 1 egg yolk for glazing with a little milk or water and brush the galette. Make a small hole in the middle of the frangipane to let the air escape during baking.

By hand

Bake in the oven

Bake the galette for 20 min at 180°C, keeping an eye on it, until it is nicely golden.

Stove or oven

180°C · 20 min

Step 3, as written for the Thermomix

WhipTime01:00Speed4

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