Almond cream filled puff pastry

Galette des Rois/Pithiviers

almond cream filled puff pastry

to make 20cm across galette:

220-250g puff pastry (homemade/store bought)

Filling:don’t forget the bean

1)almond cream:

50g sugar

50g ground almond

25g soft butter

1/2 egg

mixall together. keep in fridge

2)rhum flavored pastry cream:

1/2 egg

1 Tbl sugar or a bit more to taste

30g flour or 20g starch

1/2 cup milk

1 Tbl rhum

vanilla

mix sugar, egg, flour together until smooth

boil the milk and pour over, whisking always until smooth. put the half-cooked cream back into the pan and cook over medium heat until the firstbubles break through the cream surface. cool and refrigerate

mix 2 cooled creams together and leave to firm up in the freezer (not frozen but quite firm, solid)

ASSEMBLING, BAKING

roll out the puff pastry into a rectangle 45-47×22-24cm:large enough to cut out 1 bottom round of 20cm across and 1 topround of 21-21.5cm across.

brush some water over the surface of the bottom round

spoon the filling to cover the bottom round, leaving about 2cm large rim. set a bean somewhere in the filling.

gently lay the top round over, matching both rims together.

seal well all around with fingers or fork

using sharp knife, make a small safetyhole on top of thegalette,make designs.

refrigerate for 30 minutes

bake in 375Fpreheated oven until puffed and lightly brown, glaze with diluted corn syrup and continue baking at 350F, until brown