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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.
