Galette des Rois hazelnut cream and candied pineapple

Galette des Rois hazelnut cream and candied pineapple

This is my first cake of the year. Others will follow, and certainly also brioches. But in the meantime, I wanted to offer you to start the series, a very simple recipe with a hazelnut cream. Unlike frangipane, there is no pastry cream in this filling. When you don’t have much time to prepare a galette, it’s really more practical. And frankly, it’s very good. In fact, I know some who prefer this option.

And then, when you don’t have a lot of time, you forget the homemade puff pastry and take store-bought puff pastry already rolled out. There are some very good ones. To sum up, to make this pancake, we unroll the pasta, we garnish with hazelnut cream and cooled fruit, we don’t forget the bean and the small hole in the dough, then we reserve only 30 minutes in the fridge before making the cooking. It’s really very simple.
As at the moment, I want exoticism, I added candied pineapple. With the lime, it brings a touch of acidity and a very pleasant touch of freshness.

Hazelnut cream and candied pineapple galette:

½ pineapple
3 tbsp brown sugar
½ lime
100g soft butter
90g brown sugar
2 eggs
125g hazelnut powder
1 pinch of fleur de sel
2 puff pastry
1 egg yolk

Cut the pineapple into small cubes.
Put the 3 tablespoons of sugar in a pan and caramelize. Add the pineapple, lemon juice and zest and cook over medium heat for about 15 minutes. Let cool completely.

Prepare the hazelnut cream.
Mix the soft butter and the brown sugar.
Add the eggs, hazelnut powder and fleur de sel. To mix together.

Cut the dough to have a round of 26 cm. You can use scraps for thicker puff pastry. In this case, put a little water on the edge and put 1 or 2 strips.

Galette des Rois hazelnut cream and candied pineapple

Spread the hazelnut cream over the cut dough, leaving a border. Add the broad bean and cover with the cooled pineapple. Put a little water on the border to stick the dough on top. Consolidate the edges well.

Brush with a little egg yolk, then decorate the top and make a hole in the center.
Reserve at least 30 minutes in the fridge.

Cook for 15 minutes at 210°C then 20 minutes at 180°C

Galette des Rois hazelnut cream and candied pineapple
Bake for 15 minutes at 210°C then 20 minutes at 180°C.
Let cool and enjoy preferably the same day.

Galette des Rois hazelnut cream and candied pineapple

To finish: you can make an almond cream rather than a hazelnut cream. And instead of candied pineapple, you can put frozen sour cherries. It’s excellent too and even faster.

Choose the best paste possible for a good result.

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