Galette des Rois à la Frangipane (gluten-free)
 
 
A cake to be eaten on the Epiphany.
From:
Recipe type: Dessert
Cuisine: French
Serves: 8
Ingredients
  • Crust:
  • 2 cups (gluten-free) flour mix
  • 125 g butter, or just over ½ cup
  • ½ cup tapioca flour
  • ½ cup confectioner sugar
  • 1 teaspoon large grain sea salt
  • 1 cup water
  • 1 egg white (save the yolk)
  • Pastry Cream:
  • 1 cup milk
  • ¼ vanilla bean powder (or 1t vanilla extract)
  • 3 egg yolks
  • 2½ T corn starch
  • ⅓ cup sugar
  • 25 g butter (2 T)
  • Almond Cream:
  • 140g almond powder (1.5 cups rounded)
  • 100 g sugar - ½ cup
  • 2 eggs
  • 75 grams softened butter (6T)
  • a fève
Instructions
  1. Preheat the oven to 175°C (200°C)
  2. Make the dough by blending all the ingredients in the cuisinart.
  3. Cover your pan with wax paper (or roll half the dough on the wax paper and transfer it over. Probably the smarter move).
  4. Roll half the dough and place it in the pan. Refrigerate the rest.
  5. For the pastry cream, heat the milk and vanilla.
  6. Stir the corn starch, egg yolk and sugar.
  7. Mix the hot milk in slowly, then transfer back to stove.
  8. Heat the cream until it thickens, stir without cease.
  9. Mix in the butter and it's ready. Pour that on pie crust.
  10. For the almond cream, mix all the ingredients together, and then pour that on top of the pastry cream.
  11. Place the fève somewhere on the cake.
  12. Roll out the remaining dough and cover the filling. Pinch the ends.
  13. Cut a design into the top and brush with egg yolk.
  14. Cook for a half hour, turning once if needed to avoid burning one side.
Recipe by A Lady In France at https://aladyinfrance.com/galette-des-rois-la-frangipane-gluten-free/