My recipe for galette des rois with lemon and frangipani

Originally released on January 6, 2016

Christmas had just ended when I saw pubs popping up everywhere for galettes des rois. A lemon version particularly caught my eye. That’s why I decided to try my lemon variation, on this January 6 epiphany day!

My recipe for galette des rois with lemon and frangipani

• Preparation time : ½ hour
• Cooking time : about 40 minutes
• estimated cost : 20 € (well ok, 15 if you don’t take the cider on the side, because it’s Dry January after all)

Ingredients for a galette des rois with lemon and frangipani

• 2 sheets of puff pastry (easily found in shops or you can make yourself, classic or vegan version)
• 200 g of ground almonds
• 100 g of brown sugar
• 1 egg (or a substitute) + one yolk
• 1 untreated lemon
• 80 g of soft butter
• 1 tablespoon cider (optional)
• 1 bean because after all we are also here to have fun

Galette des rois recipe with lemon and frangipani

• We start by preheating the oven to 180°C.
• Line a cake pan with baking paper and roll out your dough.
• Prick it with a fork.
• In the meantime, mix the ground almonds with the soft butter, the spoonful of cider, the brown sugar and the egg.
• Using a zest, grate all of the lemon zest, then press half of the fruit into the frangipani.
• Mix well then spread it all over the dough before hiding a bean (or two) (or covenant, but after careful misunderstandings).
• Then cover with the second part of the dough and attach it well to the rest of the overflowing dough. I insist because otherwise you will have a zero pancake cut in half.
• Brush the top with egg yolk, draw things on it like a rose window or a portrait of Jean-Jacques Goldman.
• Bake for at least 30 minutes (then start watching to remove it when it’s browned enough for your taste).
• When you take it out of the oven, let it cool on a rack so that the moisture can escape without wetting everything, and enjoy your meal!