GALETTE FRANGIPANE FACILE ET DÉLICIEUSE – RECETTE MAISON POUR L’ÉPIPHANIE 🎉

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour + almond extract

Ground oats are a gluten-free alternative.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

apricot jam

🥗Healthier: honey

💰Cheaper: peach preserves

Honey is a natural sweetener.

Prepare the crème pâtissière by heating 125 g of whole milk, then whisk together 1 egg yolk, 30 g of sugar, and 12 g of cornstarch in a separate bowl. Combine and cook until thickened, then add 1/2 vanilla bean or liquid vanilla and 10 g of butter. Let it cool.

In another bowl, prepare the crème d’amande by mixing 100 g of softened butter, 100 g of icing sugar, and 100 g of almond powder. Add 2 whole eggs, 10 g of flour, 1 teaspoon of vanilla extract, and 1 tablespoon of amber rum (if using). Mix until smooth.

Roll out the 2 sheets of puff pastry and place one on a baking tray. Spread the crème d’amande over the pastry, leaving a border around the edges. Add the crème pâtissière on top of the almond cream.

Place the fève in the filling.

Cover with the second sheet of puff pastry, seal the edges, and brush the top with a mixture of 1 egg yolk and a little milk for glazing.

Score the top with a knife for decoration and bake until golden brown.

Cooking Techniques

Spice Level:

Allergens