This year, we’re celebrating Epiphany on Saturday January 6, 2024. After gorging yourselves over the festive period, you’ll still have a little room left for the famous galette? This time, would you like to get your hands dirty instead of buying a ready-made galette? Cyril Lignac gives you his recipe for the Galette des Rois à la Frangipane.
Yes, after the recipe for his Bûche de Noël inratable, Cyril Lignac shares with you the recipe for his ultra-crunchy galette! (Without Espelette pepper, sorry!) And psssst: in Paris, our dear Cyril also invites you to try his incredible hot chocolate. Undoubtedly one of the best in Paris!
The recipe for Cyril Lignac’s galette des Rois with frangipane:
Serves 4:
Ingredients for the pastry cream :
- 2 eggs
- 50g sugar
- 30g flour
- 25 cl milk
- 1 vanilla pod
Ingredients for the almond cream :
- 3 egg yolks
- 125g almond powder
- 100g caster sugar
- 125g softened butter
For the Frangipane :
- Pastry cream mixture + almond cream + 1 capful of rum
- 2 rolls pure butter puff pastry
- 2 egg yolks for gilding
Preparation of the galette des Rois
- Prepare the pastry cream. Whisk the eggs with the sugar until the mixture whitens.
- Add the flour and mix.
- Split the vanilla pod in half. Remove the seeds and add them to the milk in a saucepan.
- Thicken over low heat. Cover with cling film and leave to cool for an hour.
- Prepare the almond cream: mix the softened butter and sugar until the mixture whitens. Add the egg yolks one by one, then the almond powder.
- Mix the crème pâtissière with the almond cream, adding a capful of rum, then pour the mixture into a piping bag.
- Using the piping bag, pipe a first layer, starting from the center in a spiral, then stop 2cm from the edge.
- Insert your bean into the cream, then brush the edge of the pastry with your egg yolk.
- Place the second pastry, closing the edges tightly. Brush the top of the galette with the egg yolk. Then draw ridges with a knife.
- Place in the fridge for 1 hour.
- Preheat your oven to 200°, place the galette in the oven for 10 minutes, then lower the temperature to 180°. Continue baking for approximately 30 minutes.
See also: Cyril Lignac’s real pasta Carbonara recipe, just like in Italy!