Crispy galette des rois with caramelized almonds

Our family tradition wants that whoever has the bean, also wins the right to choose the flavor of the next cake. So after apple pancake, my little king chose a very simple frangipane galette. So things were looking pretty easy.
It was without counting on his father who, on his return from work, began to ask me questions about the particularities of inverted puff pastry. I guess talking about cooking should be a good relaxation between two courses. Rather than abstract explanations, I chose to place it directly in practice. So he got his hands dirty and I got a nice homemade puff pastry for my galette, without much effort.
Otherwise, on Saturday, between two rounds of puff pastry, we took advantage of the mildness to take a short walk in Moulins. Among all the good gourmet addresses in this city, I really like the originality of Gourmet Philosophy and I completely fell in love with their galette covered with a nice layer of caramelized almonds.
I didn’t need more to make me want to cover my cake.

Vanilla frangipane, homemade puff pastry and crunchy almonds… My “very simple” galette is really original and delicious.
Visually, the caramelized almonds make it very appetizing. At the tasting, we loved the crunch they bring.

Crispy galette des rois with caramelized almonds:

Custard:

250ml milk
2 egg yolks
60g of sugar
20g cornstarch
1 vanilla pod


Bring the milk and the scraped vanilla pod to a boil.

Meanwhile, whisk the yolks and sugar until the mixture whitens.
Add the cornstarch. To mix together. Gradually add the hot milk without ceasing to mix.
Return the mixture to the saucepan and thicken over low heat, stirring.
Allow a minute from boiling.

Put in a bowl, film in contact and let cool.

Cake:


50g soft butter

150g ground almonds
1 tbsp vanilla extract (recipe here)

140g pastry cream
inverted puff pastry (recipe here)

Roll out the dough thinly.

Book cool.

Mix the soft butter and the sugar.

Add the eggs. To mix together.
Add the ground almonds and vanilla extract. To mix together.
Add the pastry cream. To mix together.

Book cool.
VSCut two circles 28 cm in diameter puff pastry.

Garnish the first with the cream, leaving 3 cm all around. Put the bean.
Using a brush, brush a little water on this space.
Place the second dough on top andto adhere to the first by pressing with your fingertips.
Slash the edge of the galette with a knife, blunt side.
Brush the top with a little milk and fMake a small hole in the center to allow steam to escape and prevent side leaks.

Refrigerate the galette for at least 20 minutes.

Preheat the oven to 200°C.

Bake the galette for about 35 minutes.

Caramelized almonds:

60g slivered almonds

40g butter

50g sugar

25g milk

When the galette has finished cooking, put the almonds in a pan and brown them over low heat for a few minutes. Do not take your eyes off them, as they burn quickly.

Add butter, sugar and milk.
Place over medium heat and cook for a few minutes, stirring, until the mixture thickens slightly.

Remove the pancake from the oven and cover it with almonds, without going completely to the end.

Return to oven for about 7 minutes. The almonds should have a nice golden color.

Let the galette cool on a wire rack.

To finish: do not hesitate to start making an inverted puff pastry. It’s much simpler than it looks and the result is always very pleasant.
With these quantities, you can easily make 2 pancakes.


The scraps can be used for small bites to eat as an aperitif. On the other hand, it is very important never to roll the falls. The foliation would be broken.
We position each fall one on the other before spreading them.