Twelfth-night pancake

20min

30min

Making : 20 minutes
Cooking : 30 minutes
8 persons

Ingredient

For the pastry:

250g of flour
250G of frozen butter
125G of water
1 pinch of salt

For the pastry cream:

2 eggs
60G of sugar
30G of flour
250G of milk

For the almond cream:

2 egg yolks
100G of sugar
60G of butter
150G of almond paste

For the cake:

1 bean
1 egg yolk

00:30

Put the flour, water, butter, and salt in the Thermomix bowl and set for 30 seconds at speed 7.Step 1/15

Take the dough out of the Thermomix bowl and divide it in half.See the full recipe

Roll out the dough on your work surface and fold the two sides to the center, then repeat the process.Step 2/15

Chill the dough while preparing the other ingredients, then clean the Thermomix bowl.Step 3/15

8:00

90°C

Put the eggs, sugar, flour, and milk in the Thermomix and mix for 8 minutes at 90°C on speed 5.Step 4/15

Transfer the cream to a bowl and refrigerate.Step 5/15

3:00

90°C

Put the butter in the Thermomix bowl and set for 3 minutes at 90°C on speed 2.Step 6/15

00:30

Add the egg yolks, sugar, and almond powder, then program for 30 seconds at speed 5.Step 7/15

00:20

Add the pastry cream when it is cold and set for 20 seconds at speed 5.Step 8/15

240°C

Preheat the oven to 240°C.Step 9/15

Roll out the dough into 2 rounds and spread the filling in the center, leaving a 1cm border.Step 10/15

Don't forget to add the fève.Step 11/15

Gently place the second puff pastry on top and press the edges of the galette with your finger to seal the two pastries together.Step 12/15

Brush the galette with the egg yolk.Step 13/15

10:00

240°C

Bake for 10 minutes at 240°C.Step 14/15

20:00

180°C

Then reduce the oven temperature to 180°C and bake the galette for 20 minutes.Step 15/15

The frangipane galette des rois is best enjoyed warm as a dessert or for afternoon tea. You will delight in it. Yum ;)