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:
1 egg yolk
30g brown sugar
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.
150g hazelnut powder
500g puff pastry
50g soft butter
1 good tbsp of lemon confit (here)
Add hazelnut powder. To mix together.
Add the pastry cream. To mix together.
VSCut two circles 28 cm in diameter puff pastry.
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.
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.