Galette des Rois with frangipane: Cyril Lignac’s recipe!

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This year, Epiphany is celebrated on Saturday January 6, 2025. After gorging yourselves over the festive period, you’ll still have a little room left for the famous galette? This time, would you like to get your hands dirty instead of buying a ready-made galette? Cyril Lignac gives you his recipe for the Galette des Rois à la Frangipane.

Cyril Lignac’s recipe for the galette des Rois à la frangipane :

Serves 4:

Ingredients for the pastry cream :

• 2 eggs
• 50g sugar
• 30g flour
• 25 cl milk
• 1 vanilla pod

Ingredients for the almond cream :

• 3 egg yolks
• 125g almond powder
• 100g caster sugar
• 125g softened butter

For the Frangipane :

• Pastry cream mixture + almond cream + 1 capful of rum
• 2 rolls pure butter puff pastry
• 2 egg yolks for gilding

Preparation of the galette des Rois

• Prepare the pastry cream. Whisk the eggs with the sugar until the mixture whitens.
• Add the flour and mix.
• Split the vanilla pod in half. Remove the seeds and add them to the milk in a saucepan.
• Thicken over low heat. Cover with cling film and leave to cool for an hour.
• Prepare the almond cream: mix the softened butter and sugar until the mixture whitens. Add the egg yolks one by one, then the almond powder.
• Mix the crème pâtissière with the almond cream, adding a capful of rum, then pour the mixture into a piping bag.
• Using the piping bag, pipe a first layer, starting from the center in a spiral, then stop 2cm from the edge.
• Insert your bean into the cream, then brush the edge of the pastry with your egg yolk.
• Place the second pastry, closing the edges tightly. Brush the top of the galette with the egg yolk. Then draw ridges with a knife.
• Place in the fridge for 1 hour.
• Preheat your oven to 200°, place the galette in the oven for 10 minutes, then lower the temperature to 180°. Continue baking for approximately 30 minutes.