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Galette des Rois

I hope Christmas went well for you!

Me I brushed the liver attack ... like every year!

I post is my famous recipe for Galette des Rois, identical to that of last year as it pleases everybody, it changes the apple and frangipane nature ....
Promised for next year I change the recipe ...

I also wish you a Happy New Year 2011 filled with happiness and grains of madness!

Ingredients

For the dough

2 rolls of pastry

To gild

1 egg yolk

For the almond cream

65 g soft butter

85 g sugar Ice

100 g ground almonds

5 g cornstarch 1 egg

For the pastry cream 125g whole milk

10 g cornstarch

30 g sugar 1 yellow

egg

15 g soft butter

1 vanilla pod

custard.
-Put in a heavy saucepan the cornstarch with half the sugar. Pour the milk
-turning with a whisk.
-Slit the vanilla pod and scrape the inside with a small knife. Put pods and seeds into the saucepan, bring to boil, whisking.

-In a bowl whisk egg yolks with remaining sugar.
- Pour it in a thin stream, the contents of the first pan by continuing to rotate with the whip.
-pour this into the pan and bring cream to a boil and remove from heat immediately after the first stock. Remove the vanilla pods.
-When the cream has cooled and reaches about 50 ° c stir in butter, turning sharply with the whip.

the almond cream.

- Mix the icing sugar, almond powder and cornstarch. Sift them.
-Put the butter in a bowl and knead it with a spatula so that they soften.
- Add the almond mixture, sugar, cornstarch and egg, stirring constantly with a spatula. Pour the custard.
- Preheat oven to 180 ° C.
- Place the first disc of puff pastry on a baking sheet lined with silicone paper.
- Spread the almond cream in alissa 3 cm of paste-board covers the first disc pulp by placing second just above. Fold the dough over the bottom of the upper pressing to seal the dough.
-Using a brush, spread the egg yolk.

Bake for 35 minutes at 180 ° C.