Galette des Rois with maple syrup and pecan nuts

Every year, we leave parties and yule logs thinking we can’t swallow anything, but we always end up giving in to the cake. Personally, it doesn’t take much to make me crack, because I love the galette! And every year I have the same pleasure in imagining new perfumes according to my desires of the moment.
And right away, my cravings are maple syrup and pecans. Of course, my galette could only combine these two flavors.

I kept the idea maple caramel to prepare pastry cream. She is as tasty as can be!
I left the roasted pecans in large chunks. It brings crispness to this original galette and it’s delicious.

As we forgot to order puff pastry from our baker, we prepared a homemade puff pastry. My favorite remains the inverted puff pastry, which in my opinion is easier to make than a traditional pastry and also tastier. Do not hesitate to test it, you will not be disappointed.

Galette des Rois with maple syrup and pecan nuts:


Inverse puff pastry:

Recipe here


Custard:

80g maple syrup

125ml milk
1 egg yolk
10g cornstarch


Put the maple syrup in a small saucepan and cook over low heat for about 5 minutes. You should see it start to caramelize, but it shouldn’t burn.
Boil the milk.



Pour the milk over the maple syrup in several batches.
Return to heat to mix well.

Whisk the yolk and Cornflour.

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:


puff pastry
50g pecans
50g soft butter

70 g of sugar
2 eggs
150g ground almonds
140g pastry cream

Roll out the dough thinly.
Book cool.

Roast the pecan nuts 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 the almond 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 the cream, leaving 2/3 cm all around.
Arrange the roughly chopped pecans on top. Press them in slightly.
Put 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.
Cut the edge of the pancake with a knife.
Brush the top with a little yellow egg 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: find other galettes by clicking on the titles of the recipes below.

The flavors are varied. The puff pastry that I use are not always the same.
And we sometimes find tips for a perfectly made galette…


Caramel and clementine galette des rois
Calissons king cake
Crunchy galette des rois with almonds
Galette des rois with pistachios and amarena cherries
Galette des rois with almond cream, inverted puff pastry
Galette des rois with caramelized apples
Praline and lemon galette
Chocolate cake
Galette des rois with matcha tea and candied oranges

Leave a Comment