Galette des Rois with Thé du Hammam Black Leaf

Serves 6-8 Dessert
  • easy
  • 40min
  • 40min
Galette des Rois with Thé du Hammam Black Leaf

Ingredients

  • 3 egg yolks
  • 50 g caster sugar
  • 20 g cornflour
  • 250 ml/1 cup milk
  • 1 vanilla bean
  • 10 g plus 2 Tbsp for the frangipane
  • 90 g butter, softened
  • 100 g powdered sugar
  • 2 eggs (100 g total) at room temperature plus 1 egg to glaze the pastry
  • 100 g almond flour
  • 40 g wheat flour
  • 2 rounds puff pastry (25 cm diameter)
  • Pinch of salt
  • One fève

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.
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