Home Sweet King’s cake with figs and nuts

King’s cake with figs and nuts

Difficulté : Easy
Catégorie : Sweet
A new recipe for the galette des rois, after the traditional one(HERE), the one with pink pralines(THERE), the one with pistachios and amarena cherries(HERE). This time I propose a delicious version with figs and nuts. For this I prepare a less sweet frangipane cream, in which I add fig jam, nuts and pieces of figs. A delight especially when it comes out of the oven…

  • an inverted puff pastry base (recipe HERE)

Custard:
  • 85ml of semi-skimmed milk
  • 10g of butter
  • 8g cream powder (or cornstarch)
  • a pinch of vanilla powder
  • 1 egg yolk
  • 20g of sugar
Fig and walnut frangipane cream :
  • 75g of soft butter
  • 75g of almond powder 
  • 35g of powdered sugar
  •  1 egg
  • 8g of cornstarch or custard powder
  • the entire pastry cream
  • 130g of fig jam
  • 50g of nuts
  • 2 figs (fresh or frozen)
Gilding:
  • 1 egg
  • 50g of milk
  • 15g of powdered sugar



The day before, prepare the puff pastry and the pastry cream. 
For the pastry cream:
Put the egg yolk in a bowl with the vanilla powder, half the sugar and the cream powder. (on the photo there are more egg yolks than in the recipe, it is well only 1 that it is necessary).


Mix well with a whisk. 


Boil the milk with the other half of the sugar and the butter. 



When the milk boils, pour a small amount of it over the yolk-cream powder mixture. 


Mix well with a whisk. 


Then pour this mixture back into the pan with the remaining hot milk. 


Return to low heat. Boil for three to four minutes while whisking. 


Pour the custard into a dish.



Cover with cling film directly on top of the cream. Let cool completely then store in a cool place. 


For the fig and walnut cream:
Put the almond powder, powdered sugar, cornflour, egg and soft butter (or even melted butter) in a bowl.




Mix well and add the custard. Mix again. 




Pour in the fig jam and nuts. 

Roll out the first piece of puff pastry on a floured work surface. Pour the frangipane cream and place the pieces of figs. I cut a fig into 8 pieces. I then place a circle larger than the spread cream. This way I can see where I’m going to see the dough “wet”.

Because you need at least 3cm between the cream and the edge of the dough. Putting down a circle allows you to see how far you can go. Wet the dough with a little water all around the cream.

Wipe off the excess with a paper towel. The dough will become sticky.

Place a second piece of rolled out dough.

Put the circle back down and cut around it with a good knife.

Brush on the gilding.

Put back in the fridge for 20 minutes. Then draw the patterns with a knife, without piercing the dough.

Bake at 190°C until the dough is nicely colored (30 to 35 minutes).

Serve immediately or reheat for 10 minutes at 180°C. 

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