636- Galette Of The Kings / فطيرة الملوك

Ingredients :

2 discs of 22 cm diameter puff pastry
1 egg
1 almond or king’s galette bean

Custard Cream:
200 ml (3/4 cup 1 tablespoon) milk
2 egg yolks
35 grams (2 1/2 tablespoons) white granulated sugar
20 grams (4 tablespoons) cornstarch
Pinch of salt
Zest of 1 orange

Almond Cream:
50 grams (1/4 cup) butter, soft
50 grams (1/4 cup) white granulated sugar
1 egg
70 grams (3/4 cup) almond powder
1 teaspoon orange blossom water

Directions :

Step 1: Custard Cream
1- On a medium saucepan over medium heat, put the milk and add the orange zest. Bring the milk to a boil, then turn off the heat and let the orange zest infuse for 10 minutes.
2- In a bowl, place the egg yolks, sugar, cornflour, and salt. Using a whisk, mix until well incorporated.
3- Add the milk while whisking and return the mixture to the pan.
4- Place the pan on medium heat while stirring with a whisk until the cream thickens.
5- Place the custard in a bowl and cover with plastic wrap directly in contact with the cream surface and place it in the fridge until it cools down.

Step 2: Almond Cream
6- In a bowl, place the butter, sugar, and salt. Using a whisk stir until all is well incorporated.
7- Add the eggs and mix.
8- Add the almond powder and mix.

Step 3: Frangipane Cream
9- Once the cream cooled, remove the custard from the refrigerator and whisk until you get a smooth texture.
10- Add the custard cream to the almond cream and mix until you have a homogeneous mixture. Add the orange blossom water.

Step 4: Assemble the Galette
11- Preheat the oven to 180°C/360°F.
12- On a puff pastry disc, spread the cream in the center, leaving 2 cm on the edges. Place the almond or bean on the cream.
13- Whisk the egg, and with a brush, lightly brush the edges of the dough.
14- Place the second disc of dough on the cream. Lightly press the edges to glue the two discs together.
15- Using a knife, make decorations on the galette by incising slightly, then make a few holes in the galette.
16- Using a brush, brush the surface of the galette without touching the edges.
17- Bake for about 40 minutes until the galette is light golden. Remove from the oven, let cool before serving.