King Cake, Cassia Cinnamon
Ingredients
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Puff pastry
2 sheets
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Egg wash
1 egg yolk
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For the pastry cream
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Eggs
2
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Sugar
50g
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Flour
30g
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Milk
25cl
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For the frangipane
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Egg yolks
3
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Almond powder
125g
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Softened butter
125g
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Palm Flower Sugar
100g
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Cinnamon
1 tbsp
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Rum
1 capful (optional)
Pastry Cream
Whisk the eggs with the sugar until the mixture becomes pale and fluffy. Gently incorporate the flour to create a smooth batter. Heat the milk in a saucepan. Gradually add the warm milk to the egg-sugar-flour mixture while stirring continuously. Pour the mixture back into the saucepan and cook over low heat until it thickens. Cover with plastic wrap touching the surface and let it cool for 1 hour.
Frangipane
Mix the softened butter with the Palm Blossom Sugar until the mixture becomes pale and fluffy. Add the egg yolks one at a time, then incorporate the almond powder and Cassia Cinnamon. Combine the pastry cream with the almond cream. Add the rum if desired. Transfer the mixture to a piping bag.
Assembling the Galette
Lay one sheet of puff pastry on a baking tray. Using the piping bag, pipe the frangipane in a spiral pattern starting from the center, leaving about 2 cm of space around the edges. Insert a fève (small trinket) into the cream. Cut a strip of pastry, about 2 cm wide, and place it around the frangipane to prevent it from oozing out. Brush the edges of the pastry with egg yolk. Place the second sheet of puff pastry over the top and press the edges gently to seal. Brush the top with egg yolk and create decorative patterns with a knife.
Baking
Preheat the oven to 185°C (365°F). Bake the galette for about 30 minutes, or until golden brown.
Enjoy with a Hot chocolate or spiced Mulled Wine for a guaranteed gourmet snack!
