A homemade galette des rois with a delicious garnish of frangipane of prangé and passion fruit, an incredible and explosive marriage! Made with homemade inverted puff pastry.
It is the Epiphany! Yes, yes, I'm from the old school: the Epiphany is January 6 and not the first Sunday of January: p Suddenly, today I offer you my cake recipe for this year. ! The man wanted something original, that I "dared" again to slightly different marriages … I wanted a praline filling inspired by a jar of Michel Cluizel praline paste received at Christmas …
And so this praline frangipane was born, married to passion fruit! The two flavors complement each other perfectly: a very sweet and sweet praline, and the passion fruit that brings pepper and freshness.
In terms of puff pastry, I wanted to change my traditional homemade puff pastry recipe a bit and tried the reverse puff pastry. And I must say I was surprised! The dough is easy to make (I have prepared a step-by-step image and video that you can find here: https://cuisine-addict.com/pate-feuilletee-inversee-video/) and the result is great: the dough It swells perfectly during cooking and is super crispy! I made it with salted butter and I plan to redo my next dough in the same way because it was very tasty 🙂
And for the assembly of the cake, follow the guide: I took you step by step in photos so that nothing escapes you 😉
Preparation time: 30minutes
Cooking time: 30minutes
Total time: 3hours
For praline pastry cream
fiftygpraline paste89% Michel Cluizel
For the hazelnut cream
Praline pastry cream
Put the milk and praline paste in a saucepan and boil.
Meanwhile, beat the egg yolks with the sugar until the mixture turns white. Add sifted starch and beat to mix well.
Pour the boiling milk little by little while stirring, put everything back in the pan and cook over very low heat, beating constantly to thicken.
Cover with transparent film on contact and reserve at room temperature.
Beat the butter, praline paste and sugar until you get a creamy mixture. Add the egg and mix well to obtain a homogeneous mass.
Finally, add the hazelnut powder.
Spread your puff pastry to a thickness of about 3 mm and cut two discs: one 23 cm and the other 24.
Place the smallest disk on a sheet of baking paper. Brush with passion fruit jam leaving a perimeter of 1.5 cm around. Using a pastry bag, place the praline frangipane on the jam, then spread the passion fruit content over it. Finally place the bean in the garnish.
Brush the edges of the dough with the diluted egg yolk and close with the other dough. Weld by pressing very lightly, but above all do not pinch the edges and then place in the refrigerator for at least 30 minutes.
Take the pancake and turn it over, then chew the edges, that is, mark them with the back of a knife, perpendicular to the edge of the dough, from the outside in.
Brush the pie completely with the egg and then put it in the fridge for 1 hour.
Brown the surface again and then prick the center of the cake with the tip of the knife.
Finally, line the dough to decorate it in a more or less artistic way 🙂
Bake for 30 minutes at 180 ° C.
To make the cake bright, polish the surface with honey or golden syrup directly from the oven.