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Bring to a boil, vanilla and 150ml of milk.
In a bowl, beat 2 egg yellow with 30g of sugar.
Add 15g of cornflour and create a smooth paste. AND Amaretto!
Gradually add your milk/vanilla so as not to cook your egg yellow.
Pour the liquid back into a hot pan and stir on medium heat until it is thick. AND more Amaretto!
Reserve your custard cream in the fridge while doing your almond cream.
Mix 100g butter with 70g sugar until it is smooth.
Add 2 eggs. AND more Amaretto!
Add 110g of ground almond. Then mix your almond cream with your custard cream, that was in the fridge for more than 30 minutes.
Pour your paste in the middle of a puff pastry. Then cover with another set of puff pastry.
Decorate then brushthe top part of your puff pastry (not the edge) with a beaten egg. Create some holes to allow the heat to escape when in the oven. Rest your pie in the fridge for 30 minutes
Brush your pastry with a second coat of beaten egg.
Bake in the oven for 40 minutes at 190° celsius.
Then brush it with a syrup (made of one big spoon of heated sugar/water). Let it cool before cutting.
Video on Rumble: https://rumble.com/v25gto4-galette-des-roix-king-pie-for-adult-only.html
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