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Very easy
King cake with hazelnut sweetness by @Plante ton assiette
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Easy
Ingredients
• 1 puff pastry (gluten-free)• 1 small 20 cl carton of Amandina Cuisine cream
• 1 tbsp Amaretto
• 1 tsp orgeat syrup
• 1 tbsp Douceur Noisette with coconut sugar
• 150 g ground almonds
• 150 g sugar
• 2 tbsp walnut oil
• 30 g cornflour
• a little plant-based milk for the glaze
Preparation
• (Preheat the oven to 200°C.)
• Cut 4 circles from the puff pastry. Lightly flatten 2 of them with a rolling pin so they are a little larger. The 2 largest circles will be the bases of the two small galettes. Prick the bases with a fork.
• In a bowl, mix the sugar and the oil, then add the cornflour.
• Mix again and add the cooking cream, the Amaretto and the orgeat.
• Then add the ground almonds and the Douceur Noisette and mix everything together. This paste will be the frangipane.
• Pour the "frangipane mixture" into the middle of the pastry bases and spread it out while keeping the edges clear.
• If you have a charm (fève), now is the time to hide it! Lightly moisten the empty edges and place the other two puff pastry circles over the frangipane.
• Fold back the edges and seal by rolling slightly and pinching with your fingertips. If you are good at drawing, now is the time to turn your galette into a work of art. If not, simply make a light criss-cross pattern on top with the tip of a knife.
• Brush on a little plant-based milk to give it a golden finish. Bake for about twenty minutes between 180 and 200°C.
• Check the baking according to how golden you want it.
• Recipe by @Plante ton assiette for Perl'Amande
• Cut 4 circles from the puff pastry. Lightly flatten 2 of them with a rolling pin so they are a little larger. The 2 largest circles will be the bases of the two small galettes. Prick the bases with a fork.
• In a bowl, mix the sugar and the oil, then add the cornflour.
• Mix again and add the cooking cream, the Amaretto and the orgeat.
• Then add the ground almonds and the Douceur Noisette and mix everything together. This paste will be the frangipane.
• Pour the "frangipane mixture" into the middle of the pastry bases and spread it out while keeping the edges clear.
• If you have a charm (fève), now is the time to hide it! Lightly moisten the empty edges and place the other two puff pastry circles over the frangipane.
• Fold back the edges and seal by rolling slightly and pinching with your fingertips. If you are good at drawing, now is the time to turn your galette into a work of art. If not, simply make a light criss-cross pattern on top with the tip of a knife.
• Brush on a little plant-based milk to give it a golden finish. Bake for about twenty minutes between 180 and 200°C.
• Check the baking according to how golden you want it.
• Recipe by @Plante ton assiette for Perl'Amande
Other recipes using this product…
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