Galette des rois with hazelnut and lemon

For this second and last galette of the year, I prepared a hazelnut frangipane. This perfume was missing from my collection. The frangipane recipe is always the same. I simply replaced the almond with roasted hazelnut. The result is a galette with strong hazelnut flavors that will delight connoisseurs.

But what I loved about this cake is the thin layer of lemon confit. It’s the detail that makes all the difference. With each bite, we find the tangy side of this confit which, I find, goes perfectly with the flavors of hazelnuts. We just want to bite into the pancake again to find these flavors again and again…

Hazelnut and lemon king cake:

Custard:
125ml milk
1 egg yolk

30g brown sugar
10g cornstarch

Boil the milk.

Whisk the yolk and the sugar.
Add the Cornflour. To mix together.
Add gradually and without ceasing to mix the hot milk.
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:



150g hazelnut powder
40g hazelnuts
500g puff pastry
50g soft butter

70g brown sugar
2 eggs
140g pastry cream

1 good tbsp of lemon confit (here)

Roll out the dough.
Book cool.

Roast the hazelnut powder and the hazelnuts by putting them in the oven for 10 minutes at 180°C.
Let cool.

Mix the soft butter and the sugar.
Add the eggs. To mix together.
Add hazelnut powder. 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 a thin layer of lemon confit.
Cover with frangipane, leaving 2/3 cm all around.
Arrange the coarsely chopped hazelnuts on top. Press them in slightly.
Don’t forget the bean.


Using a brush, brush a little water all around.
Place the second dough on top andto adhere to the first by pressing with your fingertips.
Score the edge of the galette and decorate the top
using a knife.
Brush with a little egg yolk diluted with a little water and fMake a small hole in the center to let the steam escape and thus avoid leaks on the side.

Refrigerate the galette for at least 20 minutes.

Preheat the oven to 210°C.

Bake the galette for 15 minutes then lower the temperature to 180°C and prolong the cooking for about 25 minutes.


To finish: the hazelnut taste is well marked. It is possible to do half almond and half hazelnut.

The puff pastry I used comes from my baker.

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