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–+ servings

Lemon Curd Frangipane King's Galette

bakingwithnessa
King's Galette is traditionally eaten during the Epiphany month. Enjoy this modern twist with a Meyer lemon curd Frangipane!
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Prep Time 20 minutes
Bake Time 40 minutes
REFRIGERATE 2 hours
Total Time 3 hours
Course Dessert
Cuisine France, North of France
Servings 10

Equipment

Silpain®
Medium Bonmat™
Baking Sheet (M)
Rectangular Roul Pat®
Beechwood Rolling Pin
Magnetic Measuring
Mixing Bowl
Mini Whisk
Whisk
Whisk Spatula
Spatula
Mini Ladle
Offset Mini Spatula
Pastry Brush
King's Crown
Trinket (Fève)

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!

Video

Special Notes

Nutrition

Nutrition Facts
Lemon Curd Frangipane King's Galette
Amount Per Serving
Calories 498 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 11g69%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 132mg44%
Sodium 201mg9%
Potassium 53mg2%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 14g16%
Protein 9g18%
Vitamin A 397IU8%
Vitamin C 0.1mg0%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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