Lemon Curd Frangipane King’s Galette
I discovered the beautiful blog of Annyvonne (@annyvonne_postic_thithoad) through the fantastic Facebook Group “tests de recettes entre blogueurs”. This January 2023 our Group Challenge was to pick a “KING’S GALETTE / BRIOCHE” from another blogger. Hence, I fell in love with Annyvonne’s recipe because it has a nice twist to the original Galette des Rois. Of course, you will find her recipe right HERE!
I hope your will Enjoy this Galette des Rois Recipe as much as I did! Bon Appétit!
For more King’s Galette and Brioche recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Lemon Curd Frangipane King’s Galette
Equipment
Ingredients
- 2 Puff pastry sheets
LEMON CURD
- 2 Meyer lemons (Zest + Juice)
- 2 1/2 Tbsp (30 g) sugar
- 1 Tbsp (8 g) corn starch
- 1 egg yolk (Beaten)
ALMOND CREAM
- 2 eggs (Beaten)
- 1 cup (115 g) almond flour
- 2 tsp (10 g) almond flour
- 1/2 cup (100 g) sugar
- 7 tbsp (100 g) butter (Softened | At Room Temperature)
EGGWASH
- 3 egg yolk (1/2 for the First Layer + 1/2 for the Second Layer)
Instructions
LEMON CURD
- In a medium sauce pan, heat on medium low together the lemon zest, juice, sugar and corn flour. Add the beaten egg yolk and continue to whisk until your lemon curd has thickened. When ready, remove from heat. Set aside to cool down.
ALMOND CREAM
- In your mixing bowl, whisk the eggs, almond flour, sugar and butter together.
FRANGIPANE
- To make your frangipane, simply incorporate your cooled lemon curd to your almond cream. Set aside in a pipping bag.
ASSEMBLY
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Roll the puff pastry directly onto your bonMAT™, into a large rectangle. Refrigerate.
- Gently spread your lemon curd frangipane on the top of your first puff pastry leaving 1"/2cm on the sides.
- Now, it's time to add your Trinket (1, 2 or more).
- Brush the sides of your rectangle with a bit of water.
- Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it. Return to the refrigerator for 30 minutes (overnight is best if you are not in a hurry!)
- VERY IMPORTANT: When it is time to take your Galette out of the refrigerator, flip it onto your Silpain® / perforated baking sheet. This will allow your King's galette to rise straight-up.
- Brush the egg yolk on the top of your King's galette. Let it set in the fridge for another 30 minutes, then brush a second layer to get a golden effect.
BAKE!
- Preheat oven to 350F/180C.
- Take your Galette out of the refrigerator. With a sharp knife, design the top Pastry as you wish. And with a tooth pick make 5 to 10 holes around your King's Cake so it rises evenly.
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min)
- Once your Lemon Curd Frangipane King's Galette is out of the oven, let it completely cool down. Then, slide it onto your service plate. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Avec cette recette je valide ma participation au défi du mois de Janvier 2023 “Galette / Couronne des Rois” du groupe Facebook “tests de recettes entre blogueurs” Je remercie Annyvonne du blog “Les Délices de Thithoad” chez qui j’ai déniché cette délicieuse recette.
superbe ta galette, je l’ai faite aussi elle sera publiée dans la semaine
WOW! Je viens de voir la galette sur ton blog, elle est superbe! Moi aussi je suis bien contente d’avoir fait la recette, c’était extra! A très vite! ~Nessa