Galette des Rois with Thé du Hammam Black Leaf

Preparation

1. The pastry cream

• In a large mixing bowl, combine the 3 egg yolks and the sugar.
• Add the cornflour.
• Heat the milk to 90°C / 195°F and steep the 10 g of tea for 5 minutes, then remove the tea.
• Split the vanilla bean in half lengthwise, then add to the milk and bring to a boil.
• Pour the milk over the egg + sugar mixture while stirring vigorously.
• Put the mixture back into the saucepan over low heat and slowly bring to a boil.
• Stir often until the pastry cream thickens, then pour it into a bowl to cool.
• Top the pastry cream with a piece of clingfilm (making sure it touches the surface of the cream) until you are ready to use it.

2. The frangipane

• In a mixing bowl, combine the butter and powdered sugar.
• Add the 2 eggs, flour, and almond flour. Stir to obtain an even consistency.
• Add 200 g of your pastry cream and the remaining 2 tablespoons of tea, then mix.

3. Assembling the galette

• Preheat the oven to 180°C / 350°F.
• Place one round of puff pastry on a baking sheet and prick the bottom with a fork.
• Spread the frangipane in the centre, leaving 2 cm / 1 in around the outside.
• Hide the fève in your frangipane. Brush the edges of the pastry round with water.
• Place the second puff pastry on top and press gently so that it sticks to the frangipane.
• Seal the edges by pressing with your fingertips or a fork.
• Beat the remaining egg with a pinch of salt, and use the mixture to glaze the top of the galette.
• Use a knife to score a decorative pattern onto the top without cutting through to the filling.
• Bake for 40 minutes.