Julie Andrieu unveils her recipe for the Galette des Rois and it is a "delight"
She is the star of the desserts of the beginning of the year. Frangipane, chocolate, raspberry, lemon … The Galette des Rois is endless, to the delight of our taste buds. And to each chef, his recipe. After discovering the simplistic version of Laurent Mariotte or the very gourmet creation of Cyril Lignac, we now melt for the recipe imagined by Julie Andrieu, the animator of Julie's notebooks (France 3). "for lovers of traditional King Galette, this is my recipe," she unveils on her Instagram account, as a caption of a photo of her little girl cooking the famous dessert. Seduced, his fans did not fail to comment on the publication: "I made it today. A delight ";" the best of all recipes! Thank you! ";" A success! Excellent Frangipane. We just ate it. A big thank you Julie for sharing your culinary passion »…
Here is the recipe for Julie Andrieu's traditional Galette des Rois:
Ingredients:
For pastry cream:
Pastry cream: in a bowl, whisk egg yolks, sugar, maizena, add 2 CS of milk. Boil the rest of the milk with vanilla. Pour it on the eggs without stopping whipping. Turn over into the saucepan, thicken by mixing. Pour into a dish, add the butter at the end. Stir, film on contact, cool.
Get the butter out of the fridge. Brown the almond powder in a dry skillet, let cool. Mix 80 g of ice sugar, almond powder and ointment butter. Add 1 beaten egg, almond essence, add the cream. Whip. At this point, if the frangipane is too liquid, place it in the freezer for 5-10 min.
Unroll the laminated pasta, cut into each one a disc 28 to 30 cm in diameter. Put a disc on the oven plate. Spread the frangipane from the centre, leave 2 cm of blank edge. Drop the bean. Put the second disc on it, press with your fingers to make the edges stick, seal them with the teeth of a fork.
Preheat the oven to 175 °C rotating heat. In a bowl, mix egg yolk and 1 / 2 cc of water. Brush the cake with it, decorate it as you like with a knife. Place in a cool place 30 min (so that the dough will crisp). Stab the surface with five stab wounds so that the steam escapes. Go on for 35 minutes.
Get out of the oven 2 minutes before the end. Turn on the grill. Sprinkle the surface of the remaining ice sugar through a fine sieve, return to ice for 2 min in the oven, open door and keep an eye on it to ensure it does not burn.
Also to discover: Eric Kayser unveils his recipe for the Brioche des Rois and puts the water in our mouth
