Galette des Rois à la Frangipane (gluten-free)
From: Lady Jennie
Recipe type: Dessert
Cuisine: French
Serves: 8
- 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
- Preheat the oven to 175°C (200°C)
- Make the dough by blending all the ingredients in the cuisinart.
- Cover your pan with wax paper (or roll half the dough on the wax paper and transfer it over. Probably the smarter move).
- Roll half the dough and place it in the pan. Refrigerate the rest.
- For the pastry cream, heat the milk and vanilla.
- Stir the corn starch, egg yolk and sugar.
- Mix the hot milk in slowly, then transfer back to stove.
- Heat the cream until it thickens, stir without cease.
- Mix in the butter and it's ready. Pour that on pie crust.
- For the almond cream, mix all the ingredients together, and then pour that on top of the pastry cream.
- Place the fève somewhere on the cake.
- Roll out the remaining dough and cover the filling. Pinch the ends.
- Cut a design into the top and brush with egg yolk.
- 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/
3.3.3077