Lemon Curd Frangipane King's Galette

King's Galette is traditionally eaten during the Epiphany month. Enjoy this modern twist with a Meyer lemon curd Frangipane!

Prep Time 20

Bake / Cook Time 40

REFRIGERATE 2

Total Time 3

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.
Roll your second puff pastry onto the Roul'Pat® into a large rectangle and refrigerate while taking your first pastry out.
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!

Keyword best french frangipane recipe, bon cook, bonmat, classic french recipes, easy french recipe, Galette des Rois, galette des rois à la frangipane et lemon curd, guy demarle, king galette, King's Cake, silicone bakeware, silicone molds, silpat, toile de cuisson

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com