Frangipane galette des Rois
1 January 2019
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INGREDIENTS (serves 4)
– 1 puff pastry
– 250g sugar
– 120g semi-salted butter
– 100g egg
– 50g hazelnut powder
– 100g almond powder
– 4cl amber rum
PREPARATION
– Preheat oven to 180°C
– Whisk together the sugar and soft butter, then add the almond and hazelnut powders.
– Add the rum
– Place a circle of pastry and the cream on top, leaving 2cm of pastry all around.
– Wet with water and brush to stick the two pastes together.
– Place the bean and cover with the second part of the dough (this is slightly larger).
– Place in a cool place for a moment, then turn over.
– Glaze the top with beaten egg and fleur de sel.
– Decorate it with a knife without piercing it
– Bake at 180°C for 30 to 40 minutes.
