• Please note that this recipe makes a lot of muffins (perfect to share!). This is because we are using a true frangipane recipe which cannot be divided. It will make 24 small muffins or 18 big ones, depending on the mold you are using.

VANILLA CUSTARD PREPARATION

• In a medium sauce pan, on medium low, bring the milk and the vanilla bean paste to a boil. Set aside.
  4.59 oz milk, 1 tsp Vanilla bean paste
  
• In a mixing bowl, whisk the egg yolk together with the sugar. Add the corn starch. Then, slowly incorporate your vanilla/milk mixture.
  1 egg yolk, 1.06 oz sugar, 0.71 oz corn starch
  
• Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
  
• Remove from the heat and transfert it to a clean bowl. Film to contact. Set aside to cool down while preparing the almond cream.
  

ALMOND CREAM PREPARATION

• In another mixing bowl, beat the butter together with the powdered sugar. Add the egg, almond flour and almond extract. Set aside.
  3.53 oz butter, 2.47 oz powdered sugar, 1 egg, 4.59 oz almond flour, 1 Tbsp almond extract
  

FRANGIPANE PREPARATION

• To make your frangipane, simply incorporate the vanilla custard to the almond cream. Set aside while preparing the rest of the recipe.
  

MUFFIN BATTER PREPARATION

• In a mixing bowl, beat the sugar together with the butter until creamy. Add the eggs. Combine the all-purpose flour and baking powder. Then, mix in the milk and sea salt. Set aside.
  7.05 oz sugar, 5.29 oz butter, 2 eggs, 10.58 oz all-purpose flour, 1 Tbsp baking powder, 10.58 oz milk, 1/16 tsp sea salt
  

ASSEMBLY

• Incorporate the frangipane preparation to the muffin batter. Mix until combined.
  
• Pour the batter into your snack bar tray, add your Trinket (previously rubbed in oil) and refrigerate for 30 minutes. NOTE: This step will create a nice muffin top.
  

BAKE!

• Preheat oven to 350F/180C.
• Take your muffins out of the refrigerator. Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 12 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your "Galette des Rois" Frangipane Muffins are out of the oven, let them completely cool down in the mold. Then, lift to unmold onto your service platter. Enjoy & Bon Appétit!