King cake with peanut praline

King cake with peanut praline

The galette des rois… Every year we have the impression that it arrives much too soon after the holidays, and yet every year we wait for it with the same impatience. Me first! I really like enjoying it and imagining new flavors.
Val-de-Rance offered me to imagine a galette that would go well with the sweet cider Want to… As for me the galette is inseparable from the sweet cider, it is with pleasure that I lent myself to the exercise.

For this galette, I wanted flavors that invite you to travel. It was the peanuts that stood out to me. I love their distinctive scent. And they go wonderfully with the sweetness of a sweet cider.
For subtle and delicate aromas, I chose to prepare a peanut praline. And because I really wanted the peanut to be present in every bite, I put this praline in touches on a peanut frangipane itself.

We had a great time, and I can already imagine a few variations on this pancake. Maybe with fruit, like pineapple…

King cake with peanut praline:

Peanut praline:

150 g peanuts (without skin and unsalted)
110 g of sugar
1 pinch of fleur de sel

Preheat the oven to 170°C.

Roast the peanuts for about 10/12 minutes.

Cover the bottom of the pan with a layer of sugar. Let melt over medium heat. Gradually add the rest of the sugar
When the sugar is melted and a nice caramel color, add the peanuts and the fleur de sel. To mix together.

Pour onto a baking sheet and spread lightly.
Leave to cool before blending until you have a dough smooth.


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.

Piece of galette des rois with peanut praline and cider


150g peanuts
50g soft butter

70 g of sugar
2 eggs
150g pastry cream
3 tbsp peanut praline
2 puff pastry
Preheat the oven to 170°C.
Brown the peanuts for 10/12 minutes.

Leave them to cool, then blend them to obtain a powder.

Mix the soft butter and the sugar.
beat them eggs, and set aside a small spoon, which will be used to brown the galette. Add the rest to the butter/sugar mixture.
Add ground peanuts and pastry cream. To mix together.
Refrigerate for about 30 minutes.

Unroll the puff pastry and cut two circles of about 24 cm.
Garnish the first with the cream, leaving 3 cm all around. Put the praline on the frangipane with a piping bag, or by making small heaps here and there.
Put the bean.

Using a brush, brush a little water on the border.
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 the egg reserved and fMake a small hole in the center to allow steam to escape during cooking.

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 continue cooking for 20/25 minutes.

Galette des rois with peanut praline paired with Val de Rance sweet cider

To finish: we can quite imagine the same pancake with other dried fruits, such as almonds, hazelnuts or even walnuts.

The 3 spoons of praline that I put on the frangipane are not big. It is a bit of praline in places.
If you are more, or even much more generous than me in praline, it may be necessary to reduce the amount of sugar in the frangipane.

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