100 g
cream butter, 250 g tant pour tant, 12 g
cornstarch, 12 g rum, 75 g eggs, 225 g pastry
cream
Technical Stages:
Prepare a pastry
cream. Whisk the butter with the tant pour tant.
Add the eggs, cornstarch and rum.
Combine this mix with the pastry
cream. The frangipane is ready for use.
You need:
500 g puff
pastry, 250 g frangipane cream, 1 egg yolk, 1 stone.
Technical Stages:
Roll
out half of the puff
pastry.
Spread a 1
to 2 cm-thick (0,39 to 0,79 inch) layer of
frangipane
cream in its center, in a circular
shape. Glaze
with egg yolk. If you want to add a stone,
go for it now. Put the stone in the
frangipane cream.
After
rolling out a second piece of puff pastry,
put it on the first shell. Press on the
sides to make the two pastries stick
together.
Cut your
galette in a circle. chiqueter
the rim of your galette.
Glaze
with egg yolk. You can draw curves or
lines with the back of a knife's blade.
Bake in a
warm oven at 180-200°C (356-392°F).
The puff
pastry starts to bake and rise.
The surface
also starts to get golden. The galette is
baked when the bottom of the pastry is
baked. To check it out, use a large
spatula and lift the side of the galette.
You can then see if the pastry is baked.
The galette
is now baked. You only have to take it out
of the oven and let it cool on a rack. You
can eat it cold or warm. I recommend to
let it cool, it will taste even better.
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